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.
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:
- Beets: roast, cool then cover and refrigerate overnight. Peel and grate when you are ready to make the recipe.
- Quinoa: boil, drain thoroughly, cover and refrigerate.
- Lentils: as above.
- 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
See also these other easy, delicious veggie meal ideas including this collection of vegetarian pasta dinners.
Recipe
Vegan Beet Quinoa Burgers
Equipment
- Food processor
- Non-stick pan
Ingredients
- 8.8 ounces (250 g) beets raw, unpeeled weight, approx. 2 med. beets
- 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
- 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.
- Peel beets: Remove the beets from the oven and set aside to cool for 10 minutes then peel and coarsely grate them.
- 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.
- Combine ingredients: In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils. Pulse briefly just to combine and help the mixture become sticky. Do not overblend.
- Form burgers: Transfer the mixture into a large bowl, check if the seasoning needs adjusting and form 4 burgers.
- Cook: 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. 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, refrigerate overnight and cook 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 cook according to Instructions.
- I recommend using rubber gloves when handling the beets and forming burgers. The beets will stain!
- Preparation time includes the time needed to cook as well as cool the ingredients.
Nutrition
*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.
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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Laura says
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
Monika says
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:)
Bella says
I’m so scared to put in the effort and end up not liking because of the texture. What’s your experience with the texture? I’m imagining the beets giving it a good bite which is what I’m hoping for.
Monika says
The beets need to be roasted but are still quite al dente. Make sure you don't overblend the burger mixture and your burgers should have good texture. Good luck!
Liz says
Intriguing! What a beautiful color they are. I am going to try this one.
Monika says
Thanks Liz, let me know if you do!
Balvinder says
Omg, these look amazing!! I’ve never tried using beets in anything like this so I’m so interested to try!!!
Monika says
Thanks Balvinder, they are really simple to make, hope you give them a try! Let me know if you do:)
Mona says
What a fabulous idea for a burger. Love that gorgeous color!
Monika says
Thank you!
Monika says
Thank you!
Rebecca - Glutarama says
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!
Monika says
Oh, just make both! You can never have too much beetroot:)
Monika says
Thanks Eb!
Corina Blum says
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!
Monika says
Thank you Corina!
Monika says
Thank you!
Monika says
Thanks Zeba!