Looking for the perfect vegan burger to enjoy with those cans of beets and garbanzo beans you have in the cabinet? Then this recipe is for you! Filled with bold flavors and easy to make in under 30 minutes, this recipe is one that will have even the skeptical craving! Make this Beetroot Quinoa Burger and I promise you won’t regret it!
Jump to:
Why you need to make this Vegan Quinoa Burger Recipe
Beets are SUCH a nutrient powerhouse, it’s hard not to be a fan of them! If you’ve been following my recipes for a while, you know my beetroot love spreads across Roasted Beet Toast and Goat Cheese and Beet Artisan Pizza while here, they’re the main attraction!
DYK beetroot is a natural anti-inflammatory food!? Plus, it’s filled with super important nutrients like:
- Folate
- Fiber
- Manganese
- Potassium
- Antioxidants
- and More!
If you’re curious why athletes are super into beetroot juice for performance, I suggest you read this piece here on fueling for endurance racing! Rest assured, this Beetroot Quinoa Burger is certainly a great addition to your diet as well (athlete or not!)
What you need to make this Beetroot Burger
Note, not included in the above are the garbanzo beans.
Ingredient Tips
- Canned beets: Pickled beets were used when developing this vegan burger recipe, but canned in plain water will work as well. I recommend avoiding the cooked beets in syrup, those end up with a very sweet burger that’s high in added sugar.
- Cooked beets: The refrigerated produce section usually has cooked beets in a package. These will work, but make sure you keep the liquid and note you may need to add a little balsamic vinegar mixed with water to get the full 1/2 cup of liquid needed.
- Dry polenta or corn grits: Make sure it is in the dry form! Cooked will not work in the recipe.
- Fresh or dried herbs: Either works! 1 tsp dried to every 1 Tbsp fresh herbs, or 1/2 tsp garlic powder to 1 whole garlic clove. The cilantro is very mild in here flavor-wise, so I promise even if you aren’t a cilantro lover, you may still LOVE this!
- Quinoa: Any variety will work here: red, white, or tricolor! Quinoa is great complement to the beets as it’s also a nutrient dense ingredient (see my Quinoa Salad with Spinach & Onions for more info!). When preparing, be sure to follow package directions for grain to water ratio, soak briefly and rinse well, then cook as advised!
Ingredient Swaps
- Cilantro: If you’re not interested in keeping it, swap in parsley instead.
- Jalapeno: It will add a bit of heat! If you’re not into spice, swap the jalapeno out for half a medium bell pepper of any color you prefer. Green and yellow bell peppers will be less sweet tasting than red or orange, so keep that in mind!
How to make a Beet veggie burger with Quinoa
You can make these in your air fryer (which I highly suggest) or in a regular oven. I’ve listed both options in the recipe for you!
(1) You can literally toss everything into a high powered blender (or food processor) with the exception of the quinoa and corn grits.
(2) Pulse until the mixture looks like the consistency of hummus.
(3) Pour the mixture into a bowl and combine with quinoa and corn grits.
(4) Form into patties and press in a panko coating.
Then, cook and eat!
RECIPE NOTES + EXPERT TIPS
- Use the red beets! The beautiful color in these is from the natural food coloring of the red varieties. Plus, they back a ton of great nutrition!
- Ensure you use the right amount of liquid. Too much and the burgers won’t form, but to little and they will crumble apart!
- If you did add too much of the corn grits, you can add 1 large egg to help salvage the recipe. But, this will make the recipe vegetarian, not vegan anymore.
- You can refrigerate the mixture before forming into burger patties if you want then to be a little easier to handle. Start with 30 minutes.
- These vegan burgers are best same day consistency wise. Reheating the burgers may cause them to crumble, so consider putting the leftovers over a salad instead and reheat in the microwave!
FAQs on Making This Vegan Beet Burger Recipe
Despite growing in the ground like potatoes and sweet potatoes, beetroot is a non-starchy vegetable that has more in common with other root veggies like carrot and parsnip. Per the CDC’s explanation of the plate method, we should try to fill our plates halfway with non-starchy vegetables. The fiber in these veggies helps limit blood sugar spikes and having a variety of plant foods ensures a variety of vitamins, minerals, and types of fiber make their way into the diet. So pile your beetroot burger high with other delicious non-starchy vegetables like greens, cucumbers or pickles, and raw or cooked onion to round out this quinoa beetroot burger recipe!
If bought with the stems and leaves attached, cut them off (and save for later)! Start by scrubbing your beets well under cool running water and dry with a kitchen towel. Wrap each beet individually in aluminum foil and roast, on a sheet pan, in a preheated oven for 30-45 minutes depending on the size of the beet (pierce with a fork or knife to confirm doneness, it should slide through easily). Let cool and then peel with the back of a spoon. This recipe requires 1/2 cup of beet juice and can be substituted with 1/4 cup balsamic vinegar mixed with 1/4 cup of water.
Other Plant Based Recipes You May Want to Try
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
Beetroot Quinoa Burger
Equipment
- Food Processor
Ingredients
- 14.5 ounce can sliced beets save 1/2 cup beetroot juice from can
- 1 1/4 cups garbanzo beans cooked
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 cup fresh cilantro
- 1 large jalapeno seeded for less spice, chopped
- 1 cup cooked quinoa
- 1/2 cup dry polenta (or corn grits)
- 1 cup panko breadcrumbs
Instructions
- In a food processor fitted with a metal blade, add the beets, beans, 1/3 cup beet juice, olive oil, jalapeno, garlic, black pepper, salt, cilantro and jalapeno. Pulse for 2 to 3 minutes, scraping down the sides of the food processor to ensure an even process. If needed, use 1 tsp at a time of remaining beetroot juice to get a thick, hummus like spread.
- Once a smooth consistency is achieved, spoon the mixture into a bowl. Mix in the cooked quinoa and polenta until thoroughly combined. Mixture will be thick and can easily be formed into patties. (Note, if mixture appears to be to sticky, add 1 tbsp more at a time of corn grits until thicker consistency is achieved.)
- Preheat air fryer now to 370 degrees.
- Pour the panko into a shallow dish and gently place each patty into the panko on both sides to cover patty. Repeat.
- Spray your air fryer basket with an olive oil mist, then place the patty into the basket.
- Bake for 6 minutes, then flip burgers and bake remaining 6 minutes until outer sides are crisp and panko is slightly browned.
- Remove from oven and repeat with remaining burgers (if necessary.)
- Serve with desired toppings. Mini burger buns are great with a tahini sauce and arugula.
- Refrigerate leftovers for up to 5 days in an airtight container, or freeze for up to 3 months.
- Reheat in the air fryer at 350 degrees for 5 minutes. Note, reheated burgers do tend to crumble more easy.
Notes
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper (or spray liberally with cooking spray) and portion dough into 1-inch balls. Press down using the back of a glass to make into circular patties.
- Bake 14 minutes, flip, and bake remaining 14 minutes.
- Remove from oven and let cool 5 minutes prior to serving.
- Serve as desired.
- Use the red beets! The beautiful color in these is from the natural food coloring of the red varieties. Plus, they back a ton of great nutrition!
- Ensure you use the right amount of liquid. Too much and the burgers won’t form, but to little and they will crumble apart!
- If you did add too much of the corn grits, you can add 1 large egg to help salvage the recipe. But, this will make the recipe vegetarian, not vegan anymore.
- You can refrigerate the mixture before forming into burger patties if you want then to be a little easier to handle. Start with 30 minutes.
- These vegan burgers are best same day consistency wise. Reheating the burgers may cause them to crumble, so consider putting the leftovers over a salad instead and reheat in the microwave!
Nutrition Per Serving
Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!
To answer your question,I was totally turned on by the title, and even more turned on by how amazing they look! TMI? Sorry! 🙂
LOL- never never TMI with me :), glad they are so alluring to you!
ohh i love beets and falafel! these sound amazing. putting them onn the list to make 🙂
Ah, thanks! I hope you enjoy!
THank you!!
I’m a HUGE fan of beets- these sound great! Can’t wait to try them Liz, love that sauce as well.
These look so delicious! I cannot wait to make them. I know it says canned but I’m using these as my excuse to go buy another 18lb bag of beets at the market!
Ah I love fresh roasted beets!!! Those are the best!
I think these sound amazing, and they look gorgeous too. Can’t get better than that color! Way to go my friend!
I know… even if it tasted bad (which I promise it doesn’t lol) the color gets me every time!
These are the cutest!!! Pinned!
Ah, thanks Chelsey!!