This vegan quinoa beet burger holds together through cooking and has a wonderful flavour and texture that’s perfect piled on a bun with your favourite burger fixings.

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

Features

  • vegan, gluten-free, nut-free, oil-free and soy-free
  • amazing flavour and texture
  • hold together well through cooking and eating!
  • great on buns or added to salads and bowls
  • low in fat and about 100 calories each

Ingredient Notes

All ingredients for making quinoa beet burgers in bowls, labelled with text overlay.
  • quinoa – any variety works, you’ll need cooked quinoa for the recipe
  • oats – since the oats get blended into a grainy flour, you can use rolled, large flake or quick oats
  • ground flax – this cannot be substituted since it’s needed for binding
  • breadcrumbs – any variety works, be sure to use gluten-free if that’s a concern
  • balsamic vinegar – can be substituted with white wine or red wine vinegar

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


Step by Step Instructions

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 any on hand.

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

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 into a grainy flour. It doesn’t have to be super fine but they should be broken down into a 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 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.

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 on a bun with your favourite burger toppings such as lettuce, onion and tomato!

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

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 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!

Serve these with a side of oil-free baked fries, kale caesar salad or edamame mango salad.

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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

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!


Scale

Ingredients

  • 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. 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. Add the diced onion, garlic and grated beet to a pan and cook for 7-10 minutes until softened.
  3. 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. 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. Shape the mixture into 8 patties.
  6. 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. Enjoy hot on a toasted bun with your favourite toppings.

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

Originally published on May 8, 2018 . Updated November 10, 2020 with new photos and text.