Beet and Bean Vegetable Burger I Main dishes I Coqui the Chef

Name: Beet and Bean Vegetable Burger I Main dishes I Coqui the Chef
Ingredients: 2 cups cooked quinoa - cooled to room temperature; 1 large can (29 oz.) pink beans (habichuelas rosadas) - drained and rinsed; 1 cup finely shredded raw beet (1 medium to large beet); ½ cup finely shredded raw carrot (1 large carrot); ¼ cup finely shredded raw white onion (1/2 white onion); 1 egg; Sea salt and freshly ground black pepper to taste; Garlic powder to taste; 1 tbsp vegan Worcestershire sauce or soy sauce (standard Worcestershire sauce contains anchovies, so to be truly vegetarian use a vegan variety or soy sauce)

coquithechef.com

Coqui the Chef’s Food Tip Pick beets that are heavy for their size and show no soft, moist spots, shriveled flabby skin, or cuts. If sold with their tops that's a good indicator of freshness. And...

View Original

Share this recipe:

Ingredients

2 cups cooked quinoa - cooled to room temperature
1 large can (29 oz.) pink beans (habichuelas rosadas) - drained and rinsed
1 cup finely shredded raw beet (1 medium to large beet)
½ cup finely shredded raw carrot (1 large carrot)
¼ cup finely shredded raw white onion (1/2 white onion)
1 egg
Sea salt and freshly ground black pepper to taste
Garlic powder to taste
1 tbsp vegan Worcestershire sauce or soy sauce (standard Worcestershire sauce contains anchovies, so to be truly vegetarian use a vegan variety or soy sauce)