Beetroot & Carrot Burgers



 2 raw beetroot peeled grated Janefield Hydroponics 

3 Tbsp olive oil

1 red onion finely chopped

2 garlic cloves, crushed 

2 large carrots peeled and grated Waewae Permaculture

2 cups of quinoa pre-cooked 

1 cup chickpea flour

3 Tbsp tahini

1 large free-range egg yolk Agreeable Nature

4 spring onion thinly sliced

3 tbsp finely chopped fresh coriander Janefield Hydroponics

2-3 tsp garam masala

Salt and pepper to season 

Ciabatta buns Beano’s Bakery


Heat 1 tablespoon of the oil in a large frying pan over medium heat.  Fry the onion and garlic for 4–5 minutes, or until soft.  Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.

Place the quinoa, chickpea flour, tahini, egg yolk in a food processor and pulse to combine. Tip into a large bowl then add the grated beetroot, spring onions, coriander, garam masala and seasonal well with salt and pepper.

Shape the mixture into burgers, cover and refrigerate for at least 30mins. 

Heat 2 tablespoons of oil in a frying pan over medium heat. Cook the burgers for 2-3 minutes on either side.

To serve, lightly toast a Beano's Bakery ciabatta bun and then top with your favourite condiments and salad greens, from our vendors.



Recipe from Elizabeth Marshall.


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