Beetroot, chickpeas and pecorino croquettes
120 recipes
Beetroot, quinoa and chickpeas burger
ingredients
servings
5
Red beetroot
1 unit
Precooked chickpeas
100 oz
Quinoa
100 oz
Mustard
1 spoon
Onion powder
1 teaspoon
Breadcrumbs
3 spoons
Salt
to taste
second courses from world
Beetroot, quinoa and chickpeas burger
Beetroot, quinoa and chickpeas burger
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Preparing burgers at home allows you to gain in color and variety. This time I propose you my version with red beetroot, quinoa and chickpeas.
preparation
step 1
First rinse the quinoa well and boil it in salted water. To make it first, I cook it by absorption by putting the quinoa in a saucepan and covering it with water equal to twice its volume. I put the lid and I bring everything on the fire.
step 2
Lower the flame when the water reaches a boil and continue to cook without ever stirring until the water has been completely absorbed. Generally it takes about twenty minutes.
step 3
Once the quinoa is ready, let it cool. Meanwhile pour the barbietola into pieces, chickpeas, mustard and onion. Mix everything in order to obtain a homogeneous and thick cream. If it should serve, add a little water.
step 4
Transfer the cream of chickpeas and beet in a bowl, then add the quinoa and salt. Mix and adjust the consistency with the breadcrumbs in order to obtain a malleable mixture.
step 5
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes, then shape the burgers and cook them in the pan for 8 minutes per side.
