Ever since I was little, I’ve had this sort of “obsession” with mustard. I’m talking about the standing-in-front-of the-fridge-eating-mustard-out-of-the-jar kind of obsession. Sounds weird, I know, but what can I say?!
As I grew older and became a vegetarian, that mustard obsession grew even stronger. Which makes sense if you think about it: mustard is a great way to infuse flavor into your favorite recipes, and with so many varieties to choose from, you can always keep it fun and exciting. So if you think it’s just a condiment, think again!
The recipe we’re sharing today is the perfect example.
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
Now, if you don’t really get this whole mustard obsession thing, maybe a trip to the Burgundy region of France might help. A Mustard Sommelier at the Maille boutique in Dijon will teach you everything you need to know… And you’ll even enjoy amazing French cuisine at some of the best restaurants in the area.
[fve]https://vimeo.com/126301319[/fve]
Beet Veggie Burger with Quinoa and Chickpeas
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
Description
Give a meatless dish loaded with chickpeas, vibrant beets, and topped with avocado a bold flavor from whole grain Dijon mustard.
Ingredients
- 1 medium size beet
- 1-15oz (425 g) can chickpeas
- 1 cup (240 ml) cooked quinoa (for instructions on how to cook quinoa, click here)
- 1 cup (240 ml) 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
Toppings
- 2 large tomatoes, sliced
- Baby spinach leaves
- Guacamole
- 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 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 420
Frequently Asked Questions
Can I substitute the chickpeas with another type of bean in the beet veggie burger?
Yes, you can substitute chickpeas with black beans or white beans, but keep in mind that it may alter the flavor and texture of the burger.
What type of quinoa should I use for the recipe?
You should use cooked white or red quinoa, as they both work well in providing texture and nutrition to the burger.
How do I best incorporate the whole grain Dijon mustard into the mixture?
Mix the whole grain Dijon mustard into the beet and chickpea mixture thoroughly before forming the patties, ensuring that the flavor is evenly distributed.
I’ve been making and sharing this recipe for years. It’s amazing, such unique flavors. I place it hot from the oven on a collard wrap and use that as a bun- so good.