The base for this recipe is quinoa that has been soaked for minimum 4 hours.

Preheat oven to 200 °C. Line a large baking sheet with parchment paper.

Drain quinoa and rinse it a few times. Put it in a blender and add water, baking powder, salt, garlic powder and chopped beet.


Blend on high speed until it all starts to come together. Now add psyllium and blend for another 10 – 15 seconds until you get thick and sticky batter.


Shape 4-5 balls out of the dough, slightly flatten them and place them on the baking paper, making sure they don’t touch. Each bun is actually going to be half of the bun.


Bake for 20 – 25 minutes. Check them after about 15 minutes and if necessary, turn them over for the remaining time. Remove from the oven and allow them to cool and set fully before eating.

Assemble the burger with vegetables, veggie patties, veggie burgers, chickpea flour scramble (see recipe) or anything that comes to your mind.

Serve and enjoy.


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