To begin making the high protein quinoa burger recipe, prep all the ingredients and keep ready. 

For cooking quinoa, wash it and place inside a pressure cooker. add 1 cup of water and pressure cooker for 2 whistles in medium heat and then turn the heat to low and simmer for 5 minutes and turn off the heat. Allow the pressure to release naturally. Keep aside

For cooking potatoes, cut the potatoes into half and place inside a pressure cooker. Add 1/2 cup of water and pressure cook for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally.

Once the pressure is released, peel the skin off the potatoes, and mash until smooth. Keep aside.Add olive oil into a preheated pan, add the onion, garlic, capsicum and beetroot. Saute until all the ingredients have softened and cooked. This will take about 4 to 5 minutes on medium heat.

Once done, add the mashed potatoes, cooked quinoa, salt, pav bhaji masala and chopped parsley. Give it a stir for a could of minutes until well combined. Check the salt and spices and adjust to taste accordingly.

Turn off the heat and allow Quinoa Beet Mixture to cool. Once cooled, divide into 4 portions and shape into discs.

Place the Quinoa Beet Patty on a preheated pan and toasted over medium heat with olive oil until lightly crisp on both sides. 

Next, slice the burger buns into half. Smear butter on both sides and toast in a skillet until golden and crisp on both sides.

Place the burger buns on a flat surface. Smear Mayonnaise, place the lettuce, drizzle dijon mustard sauce, place the patty and smash to flatten, place the sliced tomatoes, onions and slice of cheese. Cover with the top side of the burger bun and serve.

Enjoy this high protein Quinoa Beet Burger for a delicious inner along with some Arugula Watermelon and Feta Salad Recipe for a wholesome dinner.