Vegan Beet Quinoa Burgers

Vegan beet burgers with quinoa are a simple, delicious way to include more veggies in your diet.  Full of flavour and colour these satisfying, protein packed burgers make a nutritious and tasty meal. You might also like quinoa beets salad.

Why this recipe works

• These burgers keep their shape without being too dense or dry. They are juicy thanks to the beetroot and quinoa but still keep their shape thanks to the lentils, a little flaxseed and breadcrumbs.
• You can prepare the main ingredients ahead so the burgers can be put together in minutes.
• These burgers look gorgeous and taste delicious!

Quinoa beet burgers ingredients

Apart from the beetroot and quinoa this recipe also contains lentils for added texture and to balance out the sweetness of the beets. I used black (beluga) lentils but green lentils would work well too.  I also used a bit of breadcrumbs and ground flaxseed to help bind all the ingredients together.

Beetroot is very tough so roasting it briefly makes it a little softer (though still not fully cooked) and 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.

Step-by-step recipe instructions

1. Start by roasting the beets in a preheated oven at 200 C for 25 minutes (not longer as you don't want to cook them fully, only soften a little). If using small beets roast them whole, if using 1 large beet cut it 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.

While the beets are in the oven boil the quinoa and lentils in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Set aside to cool.

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

3. Pulse briefly just to combine.  Do not overblend.

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

5. In a pan heat up 2 tablespoons 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 immediately.

Expert tips and FAQs

• 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. That way your burgers will have lots of texture.
• You can cook the quinoa ahead (according to packet instructions) and once cooled refrigerate, covered for up to 3 days. Cook the lentils ahead too if you like (unless using ready cooked) and pat dry with paper towel to get rid of excess moisture before making the burgers.
• You can also make the burgers ahead, cover, refrigerated overnight and fry the next day.
• Not suitable for grilling.
• Refrigerate leftover burgers, covered, for up to 2 days and reheat in the microwave.
• Freeze on top of a tray in a single layer for 2 hours then place in an airtight container and freeze for up to 3 months.
• I recommend using rubber gloves when handling the beets and forming the burgers.  They will stain!

Serving suggestions

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

You might also like

• Beetroot and Potato Patties
• Mung Bean Patties with Mushrooms & Cheese
• Vegan Beetroot Hummus Recipe
• Curried Black (Beluga) Lentils with Vegetables

Check out also this collection of over 12 healthy vegetarian pasta meals as well as tips on how to eat more veggies for breakfast plus 18 easy recipes.

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

Vegan beet burgers with quinoa are a simple, delicious way to include more veggies in your diet.  Full of flavour and colour these satisfying, protein packed burgers make a nutritious and tasty meal.

5 from 4 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: International, vegan

Prep Time: 10 minutes

Cook Time: 30 minutes

Cooling time: 20 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 370kcal

Author: Monika Dabrowski

Equipment

• ▢
  Food processor
• ▢
  Non-stick pan

Ingredients

• ▢ 250 g beets raw, unpeeled weight
• ▢ 130 g quinoa cooked, use approx. 60 g (⅓ cup) raw
• ▢ 130 g lentils black or green, cooked, use approx. 70 g (⅓ cup) raw
• ▢ 1 tbsp ground flaxseed
• ▢ 2 tbsp breadcrumbs
• ▢ ¾ tsp ground cumin
• ▢ ⅔ tsp onion granules
• ▢ ½ tsp ground coriander and garlic granules each
• ▢ ⅓ tsp fine sea salt and cayenne pepper each
• ▢ 4 tbsp olive oil

Instructions

• Start by roasting the beets in a preheated oven at 400 F/ 200 C/ gas mark 6 for 25 minutes (not longer as you don't want to cook them fully, only soften a little). If using small beets roast them whole, if using 1 large beet cut it 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.
• While the beets are in the oven boil the quinoa and lentils in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Set aside to cool.
• In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils.  Pulse briefly just to combine.  Do not overblend.
• Transfer the mixture into a large bowl, check if the seasoning needs adjusting and form 4 burgers.
• In a pan heat up 2 tablespoons 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. Serve immediately.

Notes

• 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. That way your burgers will have lots of texture.
• You can cook the quinoa ahead (according to packet instructions) and once cooled refrigerate, covered for up to 3 days. Cook the lentils ahead too if you like (unless using ready cooked) and pat dry with paper towel to get rid of excess moisture before making the burgers.
• You can also make the burgers ahead, cover, refrigerated overnight and fry the next day.
• Not suitable for grilling.
• Refrigerate leftover burgers, covered, for up to 2 days and reheat in the microwave.
• Freeze on top of a tray in a single layer for 2 hours then place in an airtight container and freeze for up to 3 months.
• I recommend using rubber gloves when handling the beets and forming the burgers.  They will stain!
• Preparation time includes the time needed to cook as well as cool the ingredients. 

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 51g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Sodium: 91mg | Potassium: 721mg | Fiber: 15g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 5mg

*Nutritional information is automatically generated and should be considered as an estimate.

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