Vegan Beetroot & Quinoa Burgers Recipe

Introduction

These vegan beetroot and quinoa burgers are a vibrant, nutritious alternative to traditional patties. Packed with wholesome ingredients and a flavorful homemade dressing, they’re perfect for a satisfying plant-based meal.

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, plus reserved liquid
• 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: Heat the oven to 220°C (200°C fan)/gas mark 7. Warm 1 tbsp of rapeseed oil in a small frying pan over medium heat. Add the chopped onion, cumin seeds, and garlic, frying for about 8 minutes until softened and golden.
2. Step 2: Transfer the onion mixture to a large bowl. Add the cooked quinoa, grated beetroot, plain flour, milled flaxseed, and chopped coriander. Mix well to combine and season lightly. Let the mixture rest for 5 minutes to allow it to bind.
3. Step 3: Divide the mixture into four equal portions. Using wet hands to prevent sticking, 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 flip each patty carefully and continue baking for another 10 minutes until cooked through and firm.
5. Step 5: While the burgers bake, prepare the salad dressing. In a bowl, whisk together the reserved beetroot liquid, lemon juice, soy yogurt, and extra virgin olive oil. Season to taste.
6. Step 6: To serve, arrange the rocket leaves on plates. Place a beetroot and quinoa burger on top, drizzle with the dressing, and garnish with extra coriander leaves.

Tips & Variations

• Use wet hands when shaping the patties to prevent the mixture from sticking.
• For added texture, toast the cumin seeds lightly before frying to bring out their aroma.
• Serve the burgers in wholegrain buns for a more traditional style, or alongside a fresh salad for a lighter option.
• If you prefer a spicier burger, add a pinch of chili flakes to the mixture.
• Milled flaxseed acts as a binder and adds nutrition; if unavailable, ground chia seeds make a good substitute.

Storage

Store any leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to keep them firm without drying out. The dressing is best prepared fresh, but can be stored separately in the fridge for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend or chickpea flour to keep the recipe gluten-free.

How do I cook quinoa for the recipe?

Rinse 200g of quinoa under cold water, then simmer in double the amount of water for about 12 minutes or until the grains are tender and water is absorbed. Drain any excess water and let it cool before using.

Vegan Beetroot & Quinoa Burgers Recipe

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★★★★★

4.8 from 508 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 4 burgers 1x
• Diet: Vegan

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Description

These vibrant vegan beetroot and quinoa burgers are packed with earthy flavors and a delightful texture, perfect for a wholesome plant-based meal. Featuring a blend of cooked quinoa, grated beetroot, and aromatic spices, these patties are oven-baked to perfection and served with a bright, tangy beetroot yogurt dressing and fresh rocket salad. Easy to prepare and nutritionally balanced, they make a great option for a healthy lunch or dinner.

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Ingredients

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For the Burgers

• 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 (approx. 150g), finely grated, liquid reserved
• 50g plain flour
• 2 tbsp milled flaxseed
• ½ small bunch coriander, plus extra leaves to serve

For the Dressing and Salad

• 25ml beetroot preserving liquid (reserved from beetroot)
• ½ lemon, juiced
• 100g low-fat soy yogurt
• 50ml extra virgin olive oil
• 200g rocket

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Instructions

1. Prepare the Aromatics: Heat the oven to 220°C (200°C fan)/gas mark 7. Warm 1 tablespoon of rapeseed oil in a small frying pan over medium heat. Add the finely chopped red onion, cumin seeds, and garlic cloves. Fry gently for about 8 minutes until the onion is softened and golden brown. Transfer the mixture to a large mixing bowl.
2. Combine Burger Ingredients: To the bowl with the cooked onion mix, add the cooked quinoa, finely grated beetroot (reserve the liquid), plain flour, milled flaxseed, and chopped coriander. Stir everything together until well combined. Season lightly with salt and pepper if desired. Allow the mixture to sit for 5 minutes; this resting time helps the flaxseed and flour bind the mixture together.
3. Shape the Patties: Divide the mixture into four even portions. The mixture will be quite loose, so wet your hands with water to prevent sticking and gently shape each portion into a patty.
4. Bake the Burgers: Line a baking tray with parchment paper and place the patties on it. Bake in the preheated oven for 15 minutes. Carefully flip the burgers over and bake for an additional 10 minutes until firm and slightly crispy on the outside.
5. Make 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 to taste with salt and pepper.
6. Assemble and Serve: Arrange the rocket on serving plates. Place a warm beetroot and quinoa burger on top of the rocket and drizzle with the beetroot yogurt dressing. Finish with a scattering of fresh coriander leaves. Serve immediately and enjoy!

Notes

• You can prepare the quinoa ahead of time to speed up the process.
• If the mixture feels too wet, add a little more flour to help bind the patties.
• For a gluten-free version, substitute the plain flour with gluten-free flour or chickpea flour.
• The beetroot preserving liquid adds a lovely tangy flavor in the dressing, but if unavailable, use beetroot juice or a splash of balsamic vinegar.
• Store leftover patties in an airtight container in the refrigerator for up to 3 days, and reheat in the oven to retain crispiness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan

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