Quinoa, Beet & Bean Burgers

I'm going to admit something kind of silly: I used to be afraid of eating avocados. And coconut. And nuts & seeds. And olive oil.

What do these things have in common?

They're all high in fat.

It wasn't the food itself that I was afraid of, but the effects they might have on my weight. Thinking back on it now, it is probably one of the most nonsensical things I've ever thought.

I've never had a real problem with weight. Except for the fact that I weighed almost 10 pounds at birth. But that was sort of beyond my control.

I mean, there was a period of time that I was way squishier than I should have been. Freshman and sophomore year of college I put on weight and didn't even really notice it until I had to go up a few jeans sizes. I can assure you that those pounds did not happen because of avocados and olive oil.

My junior year I slimmed down quite a bit and I weigh less today than I did then.

But it's important to remember that weight isn't the only indicator of health. Flipping through "beauty" magazines is the best way to lose track of that... but that's a whole 'nother post for another day.

I know I am healthier at 31 than I was at 21, and that's something to celebrate. I got smarter about what it means to eat "real food". I stopped buying so much stuff in boxes and cans and started cooking with fresh ingredients. And I've stopped thinking silly things like the fact that eating an avocado a day will have ill effects on my dress size.

When I started my "Coming Clean" project six weeks ago {!}, that little bit of apprehension started tugging at my thoughts... but limiting myself to low/no-sugar, no dairy, all-natural foods didn't leave a whole lot of wiggle room in the department of snacking. So what have I been eating to fill myself up?

A lot of avocados. Nuts and seeds. Coconut milk. Heart healthy oils. Fruits and veggies. Whole grains. Surely, I must have put on a few pounds, right?

Not so much. I actually lost a few pounds. And that wasn't even my purpose. It's just come as a natural result of eating the kinds of fats my body needs and uses.

The verdict? There is a major difference between fats that come from walnuts and salmon, and those in cheesecake and cheeseburgers. Now if only we could ensure all fats were created equal...

Speaking of burgers, this recipe for Quinoa, Beet, & Bean Burgers is not something I would have thought to try a few years ago. Beets have never appealed to me, but they're one of Steve's favorites so I thought I'd try out a new way to use them in our meals. The result was an extremely healthy patty, jam-packed with things you can feel good about eating. A tiny bit of sweetness from the beets, protein and substance from the quinoa, heartiness from the beans, and a little crunch {plus HEALTHY fat} from the walnuts.

Something new for you to add to your buns... and don't worry, they won't make your other buns any bigger.

*I'm pretty sure you all know this already, but I'm no health expert... I'm just a girl trying to do my best staying healthy and share my observations in hopes that they'll help you, too. Please take into consideration your personal dietary needs before making changes to your diet.

Quinoa, Bean & Beet Burgers
Adapted from "The New Persian Kitchen" by Louisa Shafia via PureWow

1 ½  teaspoons coconut oil or olive oil, plus extra for cooking
½  large onion {about 1 cup}, diced
2 cloves garlic, minced or grated
5 large pitted dates or raisins {about ½ cup}, finely chopped
½ cup walnuts, roughly chopped
2 teaspoons paprika
2-3 small beets, peeled & grated* {about 1 cup's worth}
½ cup white beans {I used Great Northern}
1 ½ cups cooked quinoa
1 egg, lightly beaten
Salt & pepper to taste

1. In a skillet over medium-high heat, melt coconut oil. Add onion and cook until softened and translucent. Stir in garlic and cook for about one minute.

2. Add chopped dates, walnuts, paprika, and beets. Cook, stirring often, until the beets are softened. Gently fold in beans and cook for another minute or two.

3. Transfer beet mixture to a food processor or blender. Pulse until ingredients are combined. {Do not puree, you just want to chop the mixture up a bit.}

4. Scoop mixture into a large bowl and fold in cooked quinoa until uniformly mixed. Add egg, salt, and pepper, and mix until well incorporated.

5. Form into 8 patties, as you would burgers.

6. Cooking options:


Pan Fry: Melt 1-2 tablespoons of coconut oil to a large cast iron skillet or medium-high heat. Arrange patties in skillet and cook until crisping up and some spots are darkened, about 3-4 minutes. Flip and cook through on other side.

Bake: Arrange patties on a foil-lined sheet pan greased with olive or coconut oil. Spray {or brush} the tops of the patties lightly with olive oil {or coconut oil}. Bake for about 20 minutes or until the patties no longer look wet and are cooked through.

Serve on whole wheat burger buns with your favorite toppings, or bun-less!

*I use my food processor's shredding disk to make the job easy. Remember, beets stain quite a bit, so steer clear of the {gorgeous} juice if you can!