Beet Burgers with Smoky Tomato Aioli & Potato Wedges

Beet Burgers

with Smoky Tomato Aioli & Potato Wedges

dinner

Winter Recipes Party Foods Chef's Choice Dinner Root Vegetables Leafy Greens Beans/Legumes American Nut-Free Summer Recipes Spring Recipes Comfort Foods
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
680
FAT
20g
CARBOHYDRATES
110g
PROTEIN
16g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 shallot
  3. 1 russet potato
  4. 3 tbsp Follow Your Heart® Soy Free Vegenaise
  5. 1 tsp tomato powder
  6. 2 tsp liquid smoke
  7. ½ cup green peas
  8. 2 oz shredded red beets
  9. ½ cup panko breadcrumbs
  10. 2 pretzel buns
  11. ½ oz pea shoots
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa

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.

2
Roast the potato wedges

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.

3
Make the smoky tomato aioli

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.

4
Make the burgers

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.

5
Cook the beet burgers

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.

6
Serve

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!