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    Home » Recipes » Vegetarian/Vegan Meals

    Vegan Beet Quinoa Burgers

    June 22, 2018 By Monika Last Updated January 11, 2022 20 Comments

    Jump to Recipe

    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.

    You might also like quinoa beets salad.

    Side view of beet burger on top of marble plate with red onion and lime in background.

    These beet quinoa burgers are made using a handful of ingredients which produce great flavour, texture and colour. These burgers keep their shape without being too dense or dry. They are juicy and comes with a crispy finish.

    You can prepare the main ingredients ahead so the burgers can be put together in minutes (scroll down to the end of the post to find out more).

    These burgers look gorgeous and taste delicious!

    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.

    Grated beetroot in metal bowl.

    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.

    4 beet burgers in skillet.

    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:

    1. Beets: roast, cool then cover and refrigerate overnight. Peel and grate when you are ready to put the burgers together.
    2. Quinoa: boil, drain thoroughly, cover and refrigerate.
    3. Lentils: as above.
    4. 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.

    Related recipes

    • Beetroot and Potato Patties
    • Mung Bean Patties with Mushrooms & Cheese
    • Vegan Beetroot Hummus Recipe
    • Sweet Potato Burgers (Vegan, Gluten Free)

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

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

    Vegan Beet Quinoa Burgers

    Vegan beet quinoa burgers 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 5 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: dairy free, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Cooling time: 20 minutes
    Total Time: 1 hour
    Servings: 4 burgers
    Calories: 332kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor
    • Non-stick pan

    Ingredients

    • 8.8 ounces (250 g) beets raw, unpeeled weight
    • ⅔ cup (130 g) quinoa cooked, use approx. 60 g (⅓ cup) raw
    • ⅔ cup (130 g) 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

    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 (separately) in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Place in a strainer to remove excess water and 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 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. 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. Defrost in the fridge overnight and fry according to Instructions.
    • 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: 332kcal | Carbohydrates: 50g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 90mg | Potassium: 721mg | Fiber: 15g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 5mg

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

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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    1. Laura

      April 03, 2022 at 11:55 pm

      Can you believe I didn’t pre-read the recipe and grated raw beets
      Do u think these will turn out or be a waist of time? Ah please help if u have any suggestions on how these will cook? Thanks

      Reply
      • Monika

        April 04, 2022 at 11:06 am

        Hi Laura, raw beets might be too tough but you can try cooking them (in their grated form) in the microwave to soften a little. Drain off any moisture before making the burgers. Hope this helps:)

        Reply
    2. Liz

      June 27, 2018 at 2:26 pm

      Intriguing! What a beautiful color they are. I am going to try this one. Thank you for bringing it to FF.

      Reply
      • Monika

        June 28, 2018 at 7:04 am

        Thanks Liz, let me know if you do!

        Reply
    3. Balvinder

      June 26, 2018 at 2:24 pm

      5 stars
      Omg, these look amazing!! I’ve never tried using beets in anything like this so I’m so interested to try!!!

      Reply
      • Monika

        June 26, 2018 at 5:15 pm

        Thanks Balvinder, they are really simple to make, hope you give them a try! Let me know if you do:)

        Reply
    4. Mona

      June 25, 2018 at 8:51 pm

      What a fabulous idea for a burger. Love that gorgeous color!

      Reply
      • Monika

        June 25, 2018 at 10:08 pm

        Thank you!

        Reply
    5. The Girl Next Door

      June 25, 2018 at 12:52 pm

      What gorgeous looking burgers these are! Love the recipe! 🙂

      Reply
      • Monika

        June 25, 2018 at 2:42 pm

        Thank you!

        Reply
    6. Rebecca - Glutarama

      June 25, 2018 at 12:39 pm

      5 stars
      ooh decisions decisions! I have beetroot in the fridge that I planned to make a cake with...or do I make these instead! I know...I'll buy more beetroot and make both hahaha!

      Reply
      • Monika

        June 25, 2018 at 2:47 pm

        Oh, just make both! You can never have too much beetroot:)

        Reply
    7. Eb Gargano | Easy Peasy Foodie

      June 24, 2018 at 8:34 pm

      5 stars
      These sound delicious...and WOW what a colour!! Eb x

      Reply
      • Monika

        June 25, 2018 at 10:16 am

        Thanks Eb!

        Reply
    8. Corina Blum

      June 24, 2018 at 5:58 am

      5 stars
      These sound delicious Monika and they're a gorgeous colour! I've never tried beetroot burgers before but I'd definitely love to try these ones!

      Reply
      • Monika

        June 24, 2018 at 8:15 am

        Thank you Corina!

        Reply
    9. Carlie and Megan

      June 23, 2018 at 1:01 am

      Loving the colorful burger. Looks so filling, too!

      Reply
      • Monika

        June 23, 2018 at 6:40 am

        Thank you!

        Reply
    10. Zeba Durrani

      June 22, 2018 at 9:03 pm

      Gorgeous looking burgers Monika!

      Reply
      • Monika

        June 22, 2018 at 10:53 pm

        Thanks Zeba!

        Reply

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