Vegan Beetroot & Quinoa Burgers Recipe
Introduction
These vegan beetroot and quinoa burgers are a colorful and nutritious alternative to traditional patties. Packed with earthy beetroot and protein-rich quinoa, they offer a satisfying texture and vibrant flavor perfect for any 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 and 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
- Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Heat 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. Transfer to a large bowl.
- Step 2: To the bowl, add the cooked quinoa, grated beetroot, plain flour, milled flaxseed, and chopped coriander. Mix all ingredients until combined and lightly season. Let the mixture sit for 5 minutes to help it bind.
- Step 3: Divide the mixture into four portions. With wet hands, shape each portion into a patty as the mixture will be loose. Place the patties on a lined baking tray.
- Step 4: Bake the burgers in the preheated oven for 15 minutes. Carefully turn them over and bake for an additional 10 minutes until firm and cooked through.
- Step 5: While the burgers bake, prepare the salad dressing. Whisk together the reserved beetroot liquid, lemon juice, soy yogurt, extra virgin olive oil, and a pinch of seasoning until smooth.
- Step 6: To serve, place a bed of rocket on each plate, top with a beetroot and quinoa burger, drizzle with the dressing, and garnish with extra coriander leaves.
Tips & Variations
- If the mixture feels too wet, add a little more flour or milled flaxseed to help it bind better.
- For a nutty twist, toast the cumin seeds before frying to enhance their flavor.
- Serve burgers with vegan buns and your favorite toppings for a classic burger experience.
- Substitute coriander with fresh parsley or basil for a different herbal note.
Storage
Store leftover burgers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or in a preheated oven until heated through. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers ahead of time?
Yes, you can prepare the burger mixture and shape the patties a few hours in advance. Keep them covered in the fridge until ready to bake.
Is quinoa necessary in this recipe?
Quinoa provides protein and texture, but you can substitute it with cooked brown rice or lentils if preferred, adjusting the flour amount if needed to bind the mixture.
Print
Vegan Beetroot & Quinoa Burgers Recipe
- Total Time: 40 minutes
- Yield: 4 burgers 1x
- Diet: Vegan
Description
These vegan beetroot and quinoa burgers are a nutritious and flavorful plant-based alternative to traditional burgers. Packed with protein-rich quinoa, sweet earthy beetroot, and aromatic spices, these patties are baked to perfection for a moist and tender texture. Served with a vibrant beetroot dressing and fresh rocket, they make for a wholesome and colorful meal suitable for a vegan diet.
Ingredients
Burger 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
Dressing Ingredients
- 25ml beetroot preserving liquid
- ½ lemon, juiced
- 100g low-fat soy yogurt
- 50ml extra virgin olive oil
- 200g rocket
Instructions
- Prepare the onion mixture: Heat the oven to 220°C (200°C fan)/gas mark 7. Put 1 tbsp of the rapeseed oil in a small frying pan and add the finely chopped red onion, cumin seeds, and chopped garlic. Fry over medium heat for 8 minutes until softened and golden, then transfer to a mixing bowl.
- Combine burger ingredients: To the bowl with the onion mixture, add cooked quinoa, finely grated cooked beetroot (reserving the liquid), plain flour, milled flaxseed, and half a small bunch of coriander. Mix everything together until well combined and season lightly with salt and pepper. Leave the mixture to sit for 5 minutes to allow it to bind.
- Shape the patties: Divide the mixture into four portions. Using wet hands, carefully shape each portion into a patty. The mixture will be quite loose, so wetting your hands helps with shaping.
- Bake the burgers: Place the patties on a lined baking tray and bake in the preheated oven for 15 minutes. After 15 minutes, carefully turn them over and bake for an additional 10 minutes, until cooked through and slightly crisp on the outside.
- Make the dressing: While the burgers are baking, whisk together the reserved beetroot liquid, lemon juice, low-fat soy yogurt, and extra virgin olive oil in a bowl. Season to taste with salt and pepper.
- Assemble and serve: Place a generous handful of rocket onto each plate, top with a beetroot and quinoa burger, drizzle over the beetroot dressing, and scatter extra coriander leaves on top for garnish. Serve immediately and enjoy.
Notes
- Using wet hands to shape the patties prevents the mixture from sticking to your hands and makes shaping easier.
- If the mixture feels too loose, adding a little more flour or flaxseed can help bind it better.
- Cooked beetroot can be prepared fresh or store-bought; just make sure to reserve the liquid for the dressing.
- These burgers freeze well; freeze before baking and cook from frozen, adding a few extra minutes to the baking time.
- This recipe is naturally gluten-free if you substitute the plain flour with a gluten-free alternative.
- For extra flavor, consider adding smoked paprika or chili flakes to the burger mixture.
- 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 recipe, baked veggie burger
