Quinoa veggie burger with beetroot

Ingredients for 8 servings:

• 80 g quinoa
• 1 beetroot
• 150 g carrot(s)
• 1 can of black beans, approx. 400 g
• 2 tbsp parsley
• 150 g oat flakes
• 1 ½ tsp vegetable stock powder
• ¼ tsp salt
• pepper
• 1 avocado(s)
• 250 g tomatoes
• some arugula
• 8 burger buns
• 8 slices of processed cheese
• mayonnaise
• ketchup
• 3 onions, red
• 30 ml balsamic vinegar, dark
• 3 tbsp cane sugar

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Cook the quinoa according to the package instructions. Drain in a sieve and let cool. Peel and grate the beetroot and carrots. Mash the quinoa and beans with a potato masher. Add the beetroot, carrots, and parsley. Blend the oats into flour in a blender and add to the mixture. Add the vegetable stock powder, salt, and pepper, and mix well. Form the mixture into eight thin burger patties and chill in the refrigerator for at least 15 minutes. For the caramelized onions, thinly slice the onions. Sauté the onions in a little oil. Sprinkle with the brown sugar and let it caramelize slightly. Finally, deglaze with the balsamic vinegar and let it simmer for five minutes. Fry the burger patties in a little oil in a pan until crispy on both sides. If desired, top the patties with cheese. Cut the burger buns in half and spread mayonnaise and/or ketchup on the bottom. Top each with a burger patty, avocado, onions, tomatoes, and arugula. Finally, top with the bun and serve.