Vegan Beet Quinoa Burgers

Vegan beet burgers with quinoa are a simple, delicious way to include more veggies in your diet.  These veggie burgers with quinoa make a nutritious, tasty light meal, perfect for lunch or dinner.

This easy vegan beetroot quinoa burgers recipe contains only 4 ingredients plus a few spices to help bring all the flavours together.  So this recipe is very uncomplicated.  You will need to do a tiny bit of preparation before you make these burgers, though.

How to prepare the beetroot for vegan beet burgers

I baked (rather than boiled) the beetroot for this recipe because I wanted it to have as little moisture as possible, especially as I also used quinoa and mung beans (presoaked).  Plus baked beetroot has a gorgeously intense flavour.

Place the unpeeled beets on top of a baking tray and bake in a preheated oven (190 C) for 40 minutes.  Remove from the oven, set aside to cool a little, peel and roughly chop.  If you are making the beet burgers right away combine  the beets with the beans and puree.

If you would like to make them later pop the beetroot in the fridge, unpeeled (once it’s cooled completely).  You can refrigerate it for up to 2 days.  Peel the beets when you are ready to make the burgers.

How to prepare the quinoa

Quinoa is another ingredient that can be prepared ahead.  Simply cook it according to packaging instructions, strain if needed and allow to cool completely before refrigerating.  Cooked quinoa can be kept in the fridge, covered, for up to 2 days.

How to prepare the beans

Mung beans are very easy to use.  They do require overnight soaking but, unlike most other bean varieties, they do not need prolonged cooking.  All you have to do is strain them well and puree with the beetroot.

You can also keep the beans in the fridge for a couple of days once you’ve drained the water off.

How to make vegan beet quinoa burgers

Once you’ve prepared the beetroot (baked and cooled), and the beans (soaked and strained thoroughly) put them in a blender and puree.  Add the spices, combine with the cooked quinoa and breadcrumbs and stir thoroughly.  Then simply form the burgers, coat in the remaining breadcrumbs and fry for 2-3 minutes on each side in a little oil.

Serve in your favourite burger bun!

Serving suggestions for beetroot and quinoa burgers

These healthy quinoa burgers tasted delicious served with my easy, refreshing minty guacamole!  Another great sauce to serve these beet burgers is low fat ranch.  (Both are vegetarian).  Serve in your favourite, toasted burger bun on a bed of lettuce leaves.  And for a more substantial meal serve with these easy spiced homemade potato wedges.

Vegan Beet Quinoa Burgers

This vegan beet quinoa burgers recipe is a simple, delicious way to include more veggies in your diet.  These veggie burgers make a nutritious, tasty light meal, perfect for lunch or dinner.

5 from 4 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: International

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 5 servings

Calories: 331kcal

Author: Monika Dabrowski

Ingredients

• 2 small beets unpeeled
• 1 cup quinoa cooked
• 1/2 cup mung beans raw
• 2 tbsp breadcrumbs plus 2 for coating
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 2/3 tsp onion granules
• 1/2 tsp garlic granules
• 1/3 tsp each: fine sea salt and cayenne pepper
• 4 tbsp olive oil

Instructions

• Soak the beans overnight. In the morning strain, rinse and leave in a strainer to remove any excess water.
• Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the beets on a baking tray in the centre of the oven and bake for 40 minutes. Remove from the oven, let cool and peel. Roughly chop and set aside.
• Puree 1 cup of the beans (you may have a little more after soaking, but only use 1 cup) with the beetroot and spices (I used a stick blender to do this). Combine the mixture with the quinoa and 4 tablespoons of the breadcrumbs, season and stir well.
• Form burgers and coat in breadcrumbs. In a large frying pan preheat 2 tablespoons of the oil and fry the burgers over a low/medium heat for 3-4 minutes on each side. Add a little more oil once you've turned them over.
• Serve with your favourite burger bun, with a dollop of my easy minty guacamole!

Notes

The beans require overnight soaking. Once you've drained the water off you can refrigerate them for up to 2 days. The same applies to cooked quinoa.  The beetroot can also be roasted ahead and refrigerated, covered overnight.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 42g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 575mg | Fiber: 7g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 4mg

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If you like this recipe you might also like Mung Bean Patties with Mushrooms & Cheese.

Check out also this collection of over 12 healthy vegetarian pasta meals.

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