Consider these quinoa beet burgers the anti-Boca.
All jokes aside, these beet burgers can really hold their own!
Let’s face it, homemade veggie burgers can be trouble than they’re worth. All that chopping, blending, forming, and grilling can take a ton of time when the results taste rather lackluster. However, when the flavors of a protein-packed patty do meld together perfectly, it’s SO worthwhile.
These quinoa/beet beauties are the perfect example! They’re spicy but also subtly sweet, with a nice chew and hearty mouthfeel. Walnuts pack some healthy fats, while toppings of mango, avocado, and arugula insure no texture is left behind. The juicy fruit addition may sound strange, but trust me it is worth it.
What kind of beets should I use?
Any variety of beets will work here, but traditional ones will yield that lovely purple color. If you’re out of quinoa, I’m pretty sure brown rice can substitute. Please let me know in the comments if you experiment.
Veggie burgers are a great way to enjoy summery flavors any time of year. I love whipping up a batch and freezing some for quick meals during the week. They are delicious eaten in buns, lettuce wraps, or even on top of salads! This recipe was inspired by Ambitious Kitchen and yields six burgers.
How to make Quinoa Beet Burgers:
- 3/4 cup uncooked quinoa
- 2 TBS flaxseed meal + 5 TBS water (set aside in small cup, or sub egg if not vegan)
- Olive or coconut oil for pan
- 1 small yellow onion, diced
- 3 cloves garlic, minced (or 1/4 tsp garlic powder)
- 1 beet, scrubbed and chopped into large slices
- 4 large Medjool dates, pitted and sliced
- 1 cup walnuts
- Pinch of sea salt
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 3 TBS corn meal
- Whole wheat buns, avocado slices, mango, and salad greens for serving
- Add quinoa to a small pan with 1 and 1/2 cups of water over medium heat. Bring to a boil, cover, and reduce heat to low. Let quinoa cook until all water is absorbed (15-ish minutes). Remove from heat and stir with a fork to “fluff.” Let cool for about 10 minutes.
- With your vegan egg set aside, add about 1 TBS of oil into a cast iron skillet. Sauté onion and garlic for about 5 minutes, until fragrant. Add this to your food processor along with quinoa, beets, dates, walnuts, salt, cayenne, cumin, and corn meal. Pulse thoroughly until combined. You may need to scrape down the sides of the bowl. Taste and adjust seasonings to your preferences.
- Stir flax egg into burger mixture. Add a little oil back to your skillet (or use a grill pan if you have one), and heat to medium-low.
- Using a 1/3 cup measurement, scoop out patties and form into circles with your hands. Place a few at a time onto skillet and let cook for 5-6 minutes per side.* If adding cheese, do so a few minutes before removing burgers from heat.
- Serve on a bun with avocado, mango, and arugula. Easily frozen for meal prep!
*I don’t recommend cooking these on a real grill because they will crumble through the slats. If you do go this route, just be sure to place on top of aluminum foil!