This vegan quinoa beet burger is easy to make and can be piled high in a bun lettuce, onion, tomato and avocado. Even better? Try them spread with a delicious, spicy vegan garlic aioli. The burgers are made with beets, quinoa, oats and flax for a sturdy burger that holds together well whether you pan-fry it, bake it or grill it.
Spicy Vegan Garlic Aioli
To create the spicy garlic aoli for these you’ll need soft tofu, sriracha sauce, maple syrup, garlic, lemon, apple cider vinegar and sea salt. All you need to do is blend up the ingredients until smooth and creamy. You can use raw cashews as an alternative to the tofu if you prefer.
The aioli is completely optional of course as the burger patties taste so good on their own. For a lighter meal, the burgers are excellent on top of a salad or even just on their own for a snack.
Vegan Burger Topping Ideas
I like to keep my burgers fairly simple. I usually add lettuce, onion, mustard and ketchup and call it a day however to dress this burger up you could try:
- chipotle cashew sauce or lemon tahini sauce as an alternative to the cashew aioli
- any leafy greens: spinach, romaine, red leaf lettuce,
- vegan pesto
- vegan cheese sauce
- vegan mayo, homemade or store-bought
- sliced veggies such as cucumber, onion, tomato, thinly sliced carrot
- vegan cheese of choice, try melting it on as the burgers cook
- sautéed mushrooms
- caramelized onions
- coconut bacon or another veggie, tofu or tempeh bacon
- and of course, you can’t go wrong with classic mustard and ketchup!
Vegan Quinoa Beet Burger
To make these healthy vegan burgers, you’ll need beets, onions, quinoa, garlic, flax, oats and spices. The flax creates a sturdy binder to help hold everything together and the beets create a bright, beautiful burger that looks amazing staked up on a bun with avocado and veggies.
The process to make this is easy. Cook up some grated beet, onion and garlic stovetop then add to a food processor to create the mixture for the patties. Once shaped into beet patties, you can cook them stovetop in a pan, bake them or even grill them. They hold together well and have an excellent texture and flavour that’s even better the next day.
More Veggie Burgers
For more awesome veggie burger recipes, check out my these portobello mushroom burgers with caramelized onions, spicy vegan chickpea burgers and lemon tahini chickpea burgers.Print
These beet burgers are good, whether or not you serve them with the garlic aioli, you’ll love the delicious flavour and texture. Try the patties served on a salad or on a bun with the aioli and fresh lettuce, tomato, avocado and onion. These burgers are vegan, gluten-free, oil-free and sugar-free.
- 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
- Add the diced onion, garlic and grated beet to a pan and cook for 7-10 minutes until softened.
- 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.
- 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.
- Shape the mixture into 8 patties.
- 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.
To make Spicy Vegan Garlic Aioli, blend together 1 container soft tofu, 3 tbsp sriracha sauce, 1 tbsp pure maple syrup, 4 cloves garlic, 1 tbsp fresh lemon juice, 1 tbsp apple cider vinegar and 1 tsp sea salt.
- Serving Size: 1
- Calories: 107
- Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g