Name: Vegan Beet Quinoa Burgers
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Ingredients: 8.8 ounces beets (raw, unpeeled weight); ⅔ cup quinoa (cooked, use approx. 60 g (⅓ cup) raw); ⅔ cup lentils (black or green, cooked, use approx. 70 g (⅓ cup) raw); 1 tablespoon ground flaxseed; 2 tablespoons breadcrumbs; ½ teaspoon onion and garlic granules (each); ⅔ teaspoon ground coriander and cumin (each); ⅓ teaspoon fine sea salt and cayenne pepper (each); 2 tablespoons olive oil

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Vegan beet quinoa burgers are a delicious way to include more plant-based food in your diet. Full of flavour and colour these burgers are satisfying, nutritious and easy to make.

Beet quinoa burgers ingredients and substitutions

Beets: unpeeled.
Quinoa: you can either cook it at home or buy ready-cooked quinoa.
Lentils: they tone down the sweetness of the beets, add texture and help these quinoa beetroot burgers hold their shape. Use black (beluga) lentils or green lentils. Alternatively use black beans.
Flaxseed: helps bind the mixture.
Spices and seasoning.
Breadcrumbs: used for binding. Either regular or panko breadcrumbs will work.
Oil: for frying.

Quinoa, lentils, oil, 2 beets and spices in individual dishes.

How to prepare the beets

The best way of preparing the beets for these quinoa beet burgers is to roast them. Roasting will intensify their flavour and keep the moisture level down.

Roast the beets in a preheated oven at 200 C for 25 minutes (this will cook them partially and they should still be firm). If using small beets roast them whole, if using larger beets cut them in half and roast skin side up. Remove from the oven and set aside to cool for 10 minutes then peel and coarsely grate the beets.

Beetroot is very tough so roasting it briefly softens it a little which makes it easier to grate as well as bind with the other ingredients. The beetroot will finish cooking as you fry the burgers - only 2 minutes on each side.

Top tip

If you roast the beets ahead cool them completely, cover and refrigerate overnight.

How to prepare the quinoa

Quinoa cooks very quickly and doesn't require soaking. Simply rinse it, place in a pot, add twice the amount of water and a little salt. Cover, bring to the boil then simmer for about 15 minutes or until tender. Drain off any remaining water (do this thoroughly) and set aside to cool completely.

How nutritious are these burgers

These beetroot quinoa burgers are super nutritious! They are low in fat, packed with protein (thanks to the quinoa and lentils) and contain a generous amount of beetroot - so there is also fibre, manganese, copper and other minerals.

Step-by-step recipe instructions

1. While the beets are in the oven boil the quinoa and lentils (separately) in salted water as per packet instructions Set aside in a strainer to remove excess moisture and cool.

2. In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils.

Grated beetroot, quinoa, lentils and spices in blender.

3. Pulse briefly just to combine and help the mixture become sticky. Do not overblend.

Quinoa beetroot lentil mixture in blender.

4. Transfer the mixture into a large bowl, taste to check if the seasoning needs adjusting and form 4 burgers.

4 uncooked beet quinoa burgers on top of white plate.

5. In a pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned. Add a little more oil after you've turned them over.

6. Serve your quinoa and beetroot burgers immediately.

Serving suggestions

I made a quick avocado sauce to go with these beet quinoa burgers but they are also delicious with homemade bbq sauce or ranch dip (vegetarian). Serve in your favourite burger bun with finely sliced red onion, dill pickles or crispy lettuce. And for a more substantial meal serve with delicious, spiced homemade potato wedges.

What you can prepare ahead

Because these quinoa burgers with beets contain ingredients that need to be precooked it's a good idea to do this ahead. This will save you time making the actual burgers. You can prepare the following ingredients in advance:

Beets: roast, cool then cover and refrigerate overnight. Peel and grate when you are ready to put the burgers together.
Quinoa: boil, drain thoroughly, cover and refrigerate.
Lentils: as above.
Burgers: you can even make the burgers ahead, cover, refrigerate overnight and fry the next day.

Top tip

You can use ready-to-eat store bought quinoa and lentils but NOT beets - they are watery and a little flavourless.

Side view of quinoa beet burger on top of marble plate with lime and chives in background.

Top tips

If using a large beet cut it in half before placing in the oven (skin side up). Small beets can be roasted whole. You can roast the beets ahead and refrigerate overnight (unpeeled).
Do not overblend the burger mixture. Pulse briefly just to combine the ingredients and help the mixture become sticky. That way your burgers will have lots of texture.
Not suitable for grilling.
Refrigerate leftover beetroot and quinoa burgers, covered, for up to 2 days and reheat in the microwave.
I recommend using rubber gloves when handling the beets and forming the burgers. The beets will stain!

How to freeze quinoa beet burgers

Freeze these burgers without frying them first.

Place on top of a tray in a single layer and freeze for 2 hours then transfer to an airtight container and freeze for up to 3 months.

Defrost in the fridge overnight then fry as per Instructions.

Side view of quinoa beetroot burger on top of marble plate with lime and chives in background.

Check out ALL my easy veggie meal ideas as well as this collection of vegetarian pasta dinners.

Keep in touch!

If you make these beetroot burgers with quinoa I'd love to know how they turned out for you. Let me know in the comments below, thanks!

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Vegan Beet Quinoa Burgers