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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
