with Smoky Tomato Aioli and Potato Wedges
- ¼ cup quinoa
- 1 shallot
- 1 russet potato
- 3 tbsp Follow Your Heart® Soy Free Vegenaise
- 1 tsp tomato powder
- 2 tsp liquid smoke
- ½ cup green peas
- 2 oz shredded red beets
- ½ cup panko breadcrumbs
- 2 pretzel buns
- ½ oz pea shoots
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Food processor
- Baking sheet
- Small saucepan with lid
Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains burst and the water is absorbed, 8 to 10 minutes.
Cut the russet potato into ½ inch thick wedges. Place the potato wedges on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the potato wedges until crisp and browned in places, 18 to 20 minutes.
In a small bowl, combine the Vegenaise, tomato powder, 1 tbsp water, and just ⅛ tsp liquid smoke. Taste the aioli and add salt as necessary. Peel and thinly slice the shallot into rounds.
Add the cooked quinoa, green peas, red beets, panko breadcrumbs, and ½ tsp salt to a food processor or blender. Blend until well combined (about 10 pulses), scraping down the sides as necessary.
Divide the beet burger mixture in half and form two patties, each about ¾ inch thick. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the beet burgers and cook until crisp and warmed through, 5 to 7 minutes per side. Halve and toast the pretzel buns.
Top the toasted pretzel buns with cooked beet burgers, smoky tomato aioli, sliced shallot, and pea shoots. Serve with roasted potato wedges and any remaining smoky tomato aioli for dipping. Dig in!