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Beet Burgers with Smoky Tomato Aioli Recipe

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This recipe for Beet Burgers with Smoky Tomato Aioli is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup quinoa
1 shallot
3 tablespoons mayonnaise or vegenaise
1 teaspoon tomato powder
⅛ teaspoon liquid smoke
½ cup green peas
2 ounces shredded red beets
½ cup panko breadcrumbs
2 hamburger buns
½ ounces pea shoots or arugula
Oil
Salt
Pepper
Directions:
Directions:
Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover reduce heat to low and cook until the grains burst, and the water is absorbed, 8 to 10 minutes.

In a small bowl, combine the mayonnaise, tomato powder, 1 tablespoon water, and ⅛ teaspoon liquid smoke. Taste the aioli and add salt, as needed.

Peel and thinly slice the shallot into rounds.

Add the cooked quinoa, green peas, red beets, panko breadcrumbs, and ½ teaspoon salt to a food processor or blender. Blend until well combined, about 10 pulses, scraping down the sides, as necessary.

Divide the beet burger mixture in half and form two patties, each about ¾-inch thick. Heat a large nonstick skillet over medium-high heat with 2 tablespoons oil. Add the beet burgers and cook until crisp and warmed through, 5 minutes per side.

Halve and toast the buns. Top the toasted buns with cooked beet burgers, smoky tomato aioli, sliced shallots, and pea shoots.

 

 

 

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