Description
This veggie burger is satisfying, super nutritious and packed with flavor. Made with two different kinds of authentic Maille Dijon mustard, loaded with chickpeas, beets and quinoa. Topped with creamy avocado, and, of course, a little extra mustard for good measure 😉
Ingredients
Scale
- 1 medium size beet
- 1-15oz can chickpeas
- 1 cup cooked quinoa (for instructions on how to cook quinoa, click here)
- 1 cup almond meal
- 3 scallions, sliced thin (white and light green tops)
- 4 tbsp red wine vinegar
- 3 tbsp Maille Whole Grain Dijon Mustard
- 2 tbsp Maille Traditional Dijon Mustard
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 6 hamburger buns
- Fixings
- 2 large tomatoes, sliced
- Baby spinach leaves
- Guacamole (for recipe click here)
- Maille Whole Grain Dijon Mustard to taste
Instructions
- Preheat oven to 400F. Wrap the the beet in tin foil and bake at 400F for one hour (or until tender). Set aside to cool
- Peel beet and place in the food processor and pulse until pureed. Set aside. Repeat the process with the canned chickpeas
- In a large bowl,combine pureed beet and chickpeas, cooked quinoa, almond meal, scallions, vinegar, Maille mustards. lemon juice, salt, cumin and black pepper. Mix until all the ingredients are well incorporated and refrigerate for 20 minutes
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Working with approximately 1/2 cup of mixture, form 6 round patties. Bake at 350F for 30 minutes
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: sandwich
- Method: stove top
- Cuisine: vegan gluten free
Nutrition
- Serving Size: 1 burger, no bun, no guac
- Calories: 225
- Sugar: 4.5
- Sodium: 562
- Fat: 9.2
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 7
- Protein: 10
- Cholesterol: 0