Side view of 2 beetroot burgers in open bun with lettuce leaves and green sauce, on top of white plate with lemon pattern, and green bushes in background.
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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.
Course Dinner, Lunch
Cuisine International
Keyword beetroot, burger, quinoa
Prep Time 13 minutes
Cook Time 48 minutes
Total Time 1 hour 1 minute
Servings 5 people
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.