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