To start making the high protein quinoa burger recipe, prepare all the ingredients and have them ready.
To cook quinoa, wash it and place it in a pressure cooker. add 1 cup water and pressure cooker for 2 whistles on medium heat then reduce heat to low and simmer for 5 minutes and turn off heat. Let the pressure release naturally. Keep aside
To cook the potatoes, cut the potatoes in half and place them inside the pressure cooker. Add 1/2 cup water and pressure cook for 4-5 whistles and turn off the heat. Let the pressure release naturally.
Once the pressure is released, peel the potatoes and mash until smooth. Keep aside. Add the olive oil to a preheated pan, add the onion, garlic, chilli and beetroot. Fry until all the ingredients have softened and cooked. This will take about 4-5 minutes on medium heat.
Once ready, add the mashed potatoes, cooked quinoa, salt, pav bhaji masala and chopped parsley. Mix for a few minutes until well combined. Check the salt and spices and adjust accordingly to taste.
Turn off the heat and let the beetroot and quinoa mixture cool. Once cooled, divide it into 4 portions and form discs.
Place the beetroot and quinoa patty on a preheated pan and toast over medium heat with olive oil until slightly crispy on both sides.
Next, cut the hamburger buns in half. Spread butter on both sides and toast in a pan until golden and crispy on both sides.
Place the hamburger buns on a flat surface. Spread the mayonnaise, top with the lettuce, drizzle with the Dijon mustard sauce, top with the meatball and flatten it, top with the sliced tomatoes, onions and the slice of cheese. Cover with the top of the hamburger bun and serve.
Enjoy this high-protein beetroot and quinoa burger for a delicious interior along with some arugula, watermelon and feta salad for a healthy dinner.
