Description
Give a meatless dish loaded with chickpeas, vibrant beets, and topped with avocado a bold flavor from whole grain Dijon mustard.
Ingredients
Units
Scale
- 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