Vegan Beet Quinoa Burgers

Vegan beet quinoa burgers are lightly spiced and contain lentils for added protein. Full of flavour and colour these burgers are satisfying, nutritious and easy to make.

You might also like quinoa beet salad.

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

These burgers look gorgeous and taste delicious!

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).

Beet quinoa burgers ingredients and substitutions

• Beets: for best results use fresh, rather than ready-cooked beets (the latter lack flavour and typically contain too much moisture).
• Quinoa: I used white quinoa, but any type of quinoa will work.
• Lentils: they tone down the sweetness of the beets, add texture and help these quinoa and beet burgers hold their shape. Use black (beluga) lentils or green lentils. Alternatively use black beans.
• Flaxseed: helps bind the mixture.
• Spices and seasoning.
• Breadcrumbs: help to bind the mixture. Both regular and panko breadcrumbs will work.
• Oil: use either good vegetable or olive oil.

How to prepare the beets

The best way of preparing the beets to make quinoa beetroot burgers is to roast them. Roasting will intensify their flavour and keep the moisture level down (this method also worked well in beet potato patties).

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

How to prepare the quinoa

Quinoa cooks very quickly and does not require soaking. It does, however, need to be rinsed to remove potential bitterness. Boil it in salted water according to packet instructions. Drain off any remaining water (do this thoroughly) and set aside to cool completely before making the recipe.

How to make quinoa beet burgers: step-by-step instructions

1.Roast beets: Preheat the oven to 400F/200C/gas mark 6. Place the beets in the centre and roast 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.

2. Peel beets: Remove the beets from the oven and set aside to cool for 10 minutes then peel and coarsely grate them.

3. Prepare quinoa and lentils: 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 completely.

TIP: If you are pressed for time you can use ready-cooked quinoa as well as lentils.

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

5. Blend burger mixture: Pulse briefly just to combine and help the mixture become sticky. Do not overblend.

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

7. Cook burgers: Heat 1 tablespoon of oil and cook 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.

8. Serve: Remove from the heat and serve immediately.

Serving suggestions

I made a quick avocado sauce to go with these beet and 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.

Make ahead

Because these quinoa burgers with beets contain ingredients that need to be precooked it's a good idea to do this ahead in order to save time. 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 make the recipe.
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 cook the next day.

TIP: You can use ready-to-eat store bought quinoa and lentils but NOT beets - they contain too much moisture and lack flavour.

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.
• 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.
• Best served immediately
• 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!

Freezing instructions

For best results freeze beetroot quinoa burgers uncooked.

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 cook as per Instructions.

Nutritional notes

These burgers with beets and quinoa are super nutritious! They are low in fat, packed with protein (thanks to the quinoa and lentils) and contain a generous amount of beetroot, which contributes fibre, manganese, copper and other minerals. One burger contains approx. 300 calories.

Related recipes to try next

• Sweet Potato Burgers (Vegan, Gluten Free)
• Red Cabbage Patties
• Raw Broccoli Patties

See also these other easy, delicious veggie meal ideas including this collection of vegetarian pasta dinners.

Recipe

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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