Vegan Beetroot & Quinoa Burgers Recipe

Introduction

These vegan beetroot and quinoa burgers are a vibrant and nutritious meal that’s both satisfying and full of flavor. Packed with wholesome ingredients and a zesty yogurt dressing, they make a perfect plant-based option for lunch or dinner.

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, 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: Heat the oven to 220°C (200°C fan/gas mark 7). In a small frying pan, heat 1 tbsp of rapeseed oil over medium heat. Add the chopped onion, cumin seeds, and garlic, and fry for about 8 minutes until softened and golden. Transfer to a bowl.
2. Step 2: To the bowl, add the cooked quinoa, grated beetroot, plain flour, milled flaxseed, and coriander. Mix everything well until combined. Season lightly with salt and pepper, then let the mixture sit for 5 minutes to bind.
3. Step 3: Divide the mixture into four equal parts. 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. Carefully turn them over and continue baking for another 10 minutes until firm and cooked through.
5. Step 5: While the burgers bake, prepare the salad dressing. 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 on plates, place a beetroot quinoa burger on top, drizzle with the dressing, and scatter fresh coriander leaves over the dish.

Tips & Variations

• If you don’t have beetroot preserving liquid, substitute with a mix of water and a splash of lemon juice or vinegar for acidity.
• For extra texture, add some chopped nuts or seeds to the burger mixture before shaping.
• Serve with your favorite burger buns or wraps for a handheld option.
• Leftover beetroot burgers make great salad toppers or sandwich fillers the next day.

Storage

Store cooked beetroot and quinoa burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crisp. The salad 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, substitute the plain flour with a gluten-free flour blend or chickpea flour to keep the burgers gluten-free.

How do I cook quinoa properly for this recipe?

Rinse the quinoa under cold water, then simmer in double its volume of water for about 15 minutes or until fluffy and water is absorbed. Let it cool before adding it to the burger mixture.

Vegan Beetroot & Quinoa Burgers Recipe

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★★★★★

4.6 from 123 reviews

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

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Description

These vibrant vegan beetroot and quinoa burgers are a nutritious and delicious plant-based option, packed with protein from quinoa and flaxseed, and bursting with earthy beetroot flavor. Perfectly spiced with cumin and accompanied by a tangy beetroot yogurt dressing, these burgers are baked to achieve a tender texture and make a wholesome meal served with fresh rocket salad.

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Ingredients

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Burger

• 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

Dressing

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

Salad

• 200g rocket

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Instructions

1. Prepare the aromatics: Heat the oven to 220C/200C fan/gas 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 softened and golden to develop the flavor base for the burgers.
2. Mix the burger ingredients: Transfer the fried onion mixture to a large bowl. Add the cooked quinoa, finely grated beetroot along with the reserved beetroot liquid, plain flour, milled flaxseed, and half the chopped coriander. Season lightly with salt and pepper. Mix thoroughly until well combined, then leave the mixture to sit for 5 minutes to allow the flaxseed and flour to bind the mixture.
3. Form the patties: Divide the mixture into four equal portions. Using wet hands to prevent sticking, shape each portion into a patty. The mixture will be quite loose, so handle gently.
4. Bake the burgers: Arrange the shaped patties on a lined baking tray. Bake in the preheated oven for 15 minutes, then carefully turn each burger over and bake for an additional 10 minutes until firm and cooked through with slight caramelization on the outside.
5. Make the dressing: While the burgers bake, whisk together the reserved beetroot preserving liquid, fresh lemon juice, low-fat soy yogurt, and extra virgin olive oil in a small bowl. Season with salt and pepper to taste. This dressing adds a tangy and creamy contrast to the earthy burgers.
6. Assemble and serve: On serving plates, pile the fresh rocket leaves as a bed for the burgers. Place one beetroot and quinoa burger on top of the rocket. Drizzle generously with the beetroot yogurt dressing and scatter fresh coriander leaves over for garnish and an added herbaceous note.

Notes

• Make sure the beetroot is fully cooked before grating to soften the texture and enhance sweetness.
• If the mixture feels too loose to shape, add a little more flour or flaxseed to help bind it better.
• You can cook quinoa in advance and refrigerate it to save time.
• For a gluten-free option, substitute plain flour with gluten-free flour or ground oats.
• These burgers can be served with wholemeal buns or as a salad topper for a lighter meal.
• Leftover burgers can be refrigerated for up to 2 days or frozen for up to one month.

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

Keywords: vegan beetroot burgers, quinoa burgers, plant-based burgers, healthy vegan recipes, baked veggie burgers, beetroot recipe, quinoa recipe, vegan main course