This easy vegan beet burger recipe holds together well through cooking and has a wonderful flavour and texture.

Two beet burgers on buns with onion, lettuce and tomato.

These vegan beet burgers are crispy on the outside, soft on the inside and have a delicious flavour you’ll love for burgers, wraps, salads and snacks.

They’re also hearty and satisfying making them a great option for a meatless burger. The best part? They hold together really well and don’t crumble apart!

Recipe Highlights

  • Vegetarian, vegan, gluten-free, nut-free, oil-free and soy-free
  • Easy to make with a few simple steps.
  • Amazing flavour and texture.
  • They hold together well through cooking and eating!
  • They’re great on buns or added to salads and bowls
  • The burgers are low in fat and about 100 calories each.

Ingredient Notes

All ingredients for making quinoa beet burgers in bowls, labelled with text overlay.

The complete list of ingredients and amounts is located in the recipe card below.

  • Onion: White onion or yellow onion is best. Shallot would also work.
  • Garlic: I like fresh garlic best for flavour but you can use garlic powder if that’s all you have.
  • Quinoa: You can use white, red or tri-colour quinoa. You’ll need cooked quinoa for the recipe, which can be made in advance to save time.
  • Beetroot: You’ll need 3 small to medium-sized beets or about 3 cups grated.
  • Flax: Be sure to use ground flax, not whole flax seeds. This is a key ingredient for binding the burgers.
  • Oats: You can use quick oats, rolled oats or old-fashioned oats.
  • Breadcrumbs: You can use any variety of finely ground breadcrumbs. To make the burgers gluten-free, make sure you use gluten-free breadcrumbs.
  • Balsamic Vinegar: This can be substituted with red wine vinegar or white wine vinegar.
  • Spices: You’ll need cumin, coriander and salt for seasoning though you can experiment with different flavourings. Try Mexican-inspired spices like paprika and chili powder, or Indian-inspired with curry powder, turmeric, etc.

How to Make Beet Burgers

Before You Start: Chop the onion and garlic. Grate the beet using a box or handheld grater. Cook quinoa according to package instructions if you don’t have cooked quinoa prepared.

Step 1. Add the onion, garlic and grated beet to a pan and cook for 7-10 minutes until softened and fragrant.

Grated beet, onion and garlic cooking in a skillet.

Step 2. While the veggies are cooking, add the oats to a food processor and blend them into grainy flour. It doesn’t have to be super fine but they should be broken down into coarse flour.

Oats blended into flour in a food processor.

Step 3. Add the rest of the ingredients, including the cooked veggies from the pan, to the food processor with the oat flour and process to combine.

Quick Tip: The mixture should be well-combined and somewhat smooth but not totally processed, a few chunky bits and bites are ok! We want the burgers to have some texture to them so be careful not to over-process.

Raw blended beet burger mixture in a food processor.

Step 4. Use your hands to shape the mixture into 8 patties.

Heat a non-stick skillet over medium heat and add a light coating of non-stick cooking spray (you may not need any cooking oil or spray if you have a good non-stick pan).

Cook the patties for 5-10 minutes per side until browned and crisped on the outside.

Quick Tip: I cooked the patties for about 5 minutes per side then continued flipping them every 30 seconds or so for a total of 15 minutes until they were nice and browned. Make sure the pan isn’t too hot so they don’t burn.

4 beet burgers cooking in a skiillet.

Enjoy your yummy burgers on a bun with favourites like lettuce, onion, cheese and tomato!

Serving Suggestions

Two beet burgers on buns with lettuce, sprouts, tomato, onion, mustard and ketcup.

FAQs

Can I use brown rice instead of quinoa?

Yes, brown rice works in this recipe as an alternative to quinoa.

Can I bake beet burgers?

Yes. Preheat to oven to 375 F and rub or spray the top of the patties with a light coating of olive oil. This isn’t required but it prevents the burgers from drying out in the oven.

Bake them for 15 minutes, then flip and bake another 10-15 minutes.

Storing

  • Raw: Raw patties can be prepped and stored in the fridge for 1-2 days before cooking.
  • Fridge: Let cool then store cooked patties in a sealed container for up to 5 days.
  • Freezer: Let cool then store cooked patties in a sealed container or freezer-safe bag for up to 3 months. I’d suggest placing a square of wax or parchment paper between the patties so they don’t stick together.
  • Reheating: Let thaw overnight in the fridge if frozen then reheat in the microwave, stovetop or oven until heated to your preference. Ok to enjoy cold too, they’re great added to salads and bowls!

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Two beet burgers on buns with onion, lettuce and tomato.

Quinoa Beet Burger

  • Author: Deryn Macey
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 8 burgers 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan
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Description

These beet burgers are so yummy, you’ll love the delicious flavour and texture. Try the patties served on a salad or or bun with fresh lettuce, tomato, avocado and onion. Bonus: vegan, gluten-free, oil-free and sugar-free!


Ingredients

Scale
  • 1 white onion, diced (approx. 1.5 cups, 200 g)
  • 3 cloves garlic, minced
  • 3 small beets, peeled and grated (approx. 3 cups, 360 g)
  • 1 cup cooked quinoa (150 g)
  • 2 tbsp ground flax (12 g)
  • 1 cup oats (100 g)
  • 1/4 cup fine breadcrumbs (25 g, use gluten-free if needed)
  • 1 tbsp balsamic vinegar
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sea salt

Instructions

  1. Cook Quinoa: If you don’t have cooked quinoa on hand, start preparing that now. Cook according to package instructions or bring 1 cup of water to a boil, add 1/2 cup quinoa, cover and reduce to a light simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes then fluff with a fork.
  2. Cook Vegetables: Add the diced onion, garlic and grated beet to a pan and cook for 7-8 minutes until softened.
  3. Blend Oats: While they’re cooking, add the oats to a food processor and process into flour. It’s okay if it’s a little grainy, it doesn’t have to be super fine.
  4. Blend Burger Mixture: Add the rest of the burger ingredients to the food processor, including the cooked beet mixture and mix until well combined. It should be quite smooth but not totally processed, a few chunky bits and bites are ok.
  5. Create Patties: Use your hands to shape the mixture into 8 patties.
  6. Cook Burgers: Heat a non-stick pan over medium heat and add some non-stick cooking spray. Add the patties and cook for about 5-10 minutes per side. I kept flipping them over for about 15 minutes until they were nice and crisped on the outside. Just make sure the pan isn’t too hot so you don’t burn them.
  7. Serve: Enjoy hot on a toasted bun with your favourite toppings like lettuce, onion, cheese and tomato.

Notes

  • Storing: Raw patties can be prepped and stored in the fridge for 1-2 days before cooking. To store cooked patties, let cool then store cooked patties in a sealed container for up to 5 days in the fridge or 3 months in the freezer. If freezing, I’d suggest placing a square of wax or parchment paper between patties so they don’t stick together.
  • Reheating: Let thaw overnight in the fridge if frozen then reheat in the microwave, stovetop or oven until heated to your preference. Ok to enjoy cold too, they’re great added to salads and bowls!

Nutrition

  • Serving Size: 1
  • Calories: 107
  • Fat: 2 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: quinoa beet burger, beet veggie burger, quinoa veggie burger