Vegan Beetroot & Quinoa Burgers Recipe

Introduction

These vegan beetroot and quinoa burgers are vibrant, healthy, and full of flavor. Packed with wholesome ingredients like cooked beetroot, quinoa, and aromatic spices, they make a satisfying plant-based meal perfect for any day of the week.

Ingredients

• 2 tbsp rapeseed oil
• 1 red onion, finely chopped
• 1 tbsp cumin seeds
• 2 garlic cloves, finely chopped
• 200g quinoa, cooked
• 2 large cooked beetroot (150g), finely grated, with liquid reserved
• 50g plain flour
• 2 tbsp milled flaxseed
• ½ small bunch of coriander, plus a few leaves to serve
• 25ml beetroot preserving liquid
• ½ lemon, juiced
• 100g low-fat soy yogurt
• 50ml extra virgin olive oil
• 200g rocket

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Heat 1 tbsp of rapeseed oil in a small frying pan over medium heat. Add the finely chopped red onion, cumin seeds, and garlic, frying for 8 minutes until softened and golden. Transfer this mixture to a bowl.
2. Step 2: To the bowl, add the cooked quinoa, finely grated beetroot, plain flour, milled flaxseed, and chopped coriander. Mix until everything is combined well. Season lightly with salt and pepper. Let the mixture sit for 5 minutes to help it bind.
3. Step 3: Divide the mixture into four equal portions. With wet hands, shape each portion into a patty. Place the patties on a lined baking tray.
4. Step 4: Bake the burgers in the preheated oven for 15 minutes. Then, carefully turn them over and bake for another 10 minutes until firm and cooked through.
5. Step 5: While the burgers bake, prepare the dressing. Whisk together the reserved beetroot liquid, lemon juice, low-fat soy yogurt, and extra virgin olive oil. Season to taste.
6. Step 6: To serve, arrange the rocket on plates and place a beetroot and quinoa burger on top. Drizzle with the dressing and scatter extra coriander leaves over the dish.

Tips & Variations

• Using wet hands to shape the patties prevents the mixture from sticking and helps maintain their shape while baking.
• You can substitute coriander with parsley or fresh basil for a different flavor profile.
• For extra crunch, add finely chopped nuts or seeds into the burger mixture.
• Serve the burgers in buns with your favorite toppings for a vegan burger experience.

Storage

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or toaster oven at 180°C until warmed through to keep their texture. The dressing is best made fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, replace the plain flour with a gluten-free flour blend or ground oats to keep the burgers gluten-free.

Can I prepare the mixture in advance?

Absolutely. Prepare the mixture up to a day ahead, keep it covered in the refrigerator, then shape and bake the patties when ready to cook.

Vegan Beetroot & Quinoa Burgers Recipe

Print Recipe

★★★★★

4.4 from 124 reviews

Delicious and vibrant vegan beetroot & quinoa burgers made with cooked quinoa, grated beetroot, and fragrant spices. These nutrient-packed patties are baked to perfection and served with a zesty beetroot yogurt dressing and fresh rocket, offering a wholesome, colorful, and satisfying plant-based meal.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 burgers 1x
• Category: Burgers
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Burger Ingredients

• 2 tbsp rapeseed oil
• 1 red onion, finely chopped
• 1 tbsp cumin seeds
• 2 garlic cloves, finely chopped
• 200g cooked quinoa
• 2 large cooked beetroot (150g), finely grated, liquid reserved
• 50g plain flour
• 2 tbsp milled flaxseed
• ½ small bunch of coriander, plus a few leaves to serve

Dressing Ingredients

• 25ml beetroot preserving liquid
• ½ lemon, juiced
• 100g low-fat soy yogurt
• 50ml extra virgin olive oil

Salad

• 200g rocket

Instructions

1. Prepare the Onion Mixture: Heat the oven to 220°C (200°C fan/gas mark 7). Place 1 tbsp of rapeseed oil in a small frying pan and add the finely chopped red onion, cumin seeds, and garlic. Fry over medium heat for 8 minutes until the onion is softened and golden brown. Remove from heat and transfer to a bowl.
2. Mix the Burger Batter: Add the cooked quinoa, finely grated beetroot, plain flour, milled flaxseed, and half a small bunch of chopped coriander to the onion mixture. Season lightly with salt and mix well to combine. Let the mixture rest for 5 minutes to allow the flaxseed to bind the ingredients together.
3. Shape the Patties: Wet your hands slightly to handle the mixture better, then divide it into four equal portions. Shape each portion loosely into a burger patty and place them on a lined baking tray. The mixture is somewhat loose, but will hold together when baked.
4. Bake the Burgers: Place the baking tray in the preheated oven and bake the burgers for 15 minutes. Carefully turn them over and bake for an additional 10 minutes until cooked through and slightly crisp around the edges.
5. Prepare the Dressing: While the burgers bake, whisk together the reserved beetroot liquid, lemon juice, low-fat soy yogurt, and extra virgin olive oil in a bowl. Season the dressing with salt and pepper to taste.
6. Assemble and Serve: Arrange the fresh rocket leaves on serving plates, place a beetroot & quinoa burger on top, drizzle generously with the beetroot dressing, and scatter extra coriander leaves over the dish for garnish. Serve immediately and enjoy.

Notes

• To cook quinoa, rinse 200g quinoa under cold water, then simmer in 400ml water for about 15 minutes or until water is absorbed and grains are tender.
• You can substitute plain flour with gluten-free flour to make the recipe gluten-free.
• The flaxseed acts as a binder – make sure it is milled/flaxseed meal for best results.
• Adjust seasoning to taste; the beetroot liquid adds natural sweetness and color to the dressing.
• For a nuttier flavor, toast the cumin seeds lightly before frying.
• These burgers freeze well before baking; freeze shaped patties and bake directly from frozen, adding a few extra minutes to baking time.

Keywords: vegan burger, beetroot burger, quinoa burger, plant-based burger, healthy vegan recipe, gluten-free option