These Quinoa Beet Burgers will hold their own at any BBQ! They are gluten-free and full of plant protein. Top with mango and avocado for a filling and satisfying main dish!
Details for these Vegan Quinoa Beet Burgers
Let’s face it, homemade veggie burgers can be more trouble than they’re worth. Chopping, blending, forming, and grilling can take a ton of time. My goal for this recipe was to make it as simple as possible without sacrificing flavor! Quinoa Beet Burgers are a colorful and hearty main course option made from cooked quinoa, toasted walnuts, and grated beets. They are perfect for cookouts and provide a substantial amount of plant-based protein.
These have a touch of spice and are also subtly sweet, with a nice chew and hearty mouthfeel. Walnuts pack some healthy fats, while toppings of mango, avocado, and arugula add more flavor and visual interest. You won’t need any ketchup or BBQ sauce but are of course always welcome to add.
Ingredients Needed for this Recipe
Cooked quinoa serves as the base of these burgers (it’s ready in about 15 minutes on the stovetop, but you’re welcome to purchase pre-cooked if that helps with prep).
2 TBS flaxseed meal + 5 TBS water will act as our “flax egg.” This provides the binding power of an egg and helps everything stick together while cooking.
A neutral, high heat oil (like avocado) will be used to saute a small yellow onion and 3 cloves of garlic.
1 medium beet (about the size of a baseball) will add flavor and color. There is no need to cook it beforehand, as we’ll add it to the food processor.
2 large Medjool dates, pitted and sliced, will add a touch of sweetness to offset the earthy beet and spice of cayenne. These will also help the burger mixture stick together once formed. Maple syrup works as a substitute.
1 cup walnut pieces adds some protein and heft.
Sea salt, cayenne pepper, and cumin add a bit more dimension and spice.
3 TBS corn meal helps to absorb moisture from the other ingredients.
Whole wheat buns, avocado slices, mango, and salad greens are the perfect additions for serving.
Can this be made in advance?
Yes! To prep this recipe ahead of time, prepare burgers as directed and freeze in a single layer on a baking sheet. Once fully frozen, store in a sealed freezer-safe bag or container for up to 3 months. These are easily defrosted in the microwave or on the counter at room temperature.
How To Grill Quinoa Beet Veggie Burgers
While the recipe card below outlines methods for stovetop and oven preparation, these burgers can also be grilled.
Prepare the patty mixture as directed and mold into burger shapes. Add a bit of oil to a 3×3 inch piece of aluminum foil and place the burger on top before adding to the grill. The foil will prevent pieces of the patty from falling through the grates. Grill for 5-7 minutes per side over medium heat (with a closed grill lid) to cook fully.
If you do not have access to a grill, feel free to follow the instructions below for oven or stovetop baking. The key is to eliminate as much moisture as possible (which gets in they way of a crispy result).
Possible Substitutions and Time Saving Tips
- An equal amount of golden beets or sweet potato can be substituted for traditional red beets.
- Cooked brown rice, millet, and freekeh can be used in place of quinoa (just be mindful if you need this recipe to remain gluten-free). To save time, buy this in the frozen section of the grocery store, pre-made.
- Depending on your spice tolerance, feel free to add more or less cayenne pepper, to taste.
- 1-2 TBS maple syrup can be used in place of Medjool dates.
- ¼ tsp garlic powder can be substituted for fresh garlic (it will alter the taste a bit but not in a bad way!)
- Chia seeds can be used in place for flaxseed meal for the egg substitute (just keep in mind, the texture of chia is typically more noticeable).
What to Serve Alongside Quinoa Beet Burgers
Pesto Potato Salad is a classic cookout option that is easily prepped ahead.
Peach Caprese Salad is a fruit-loaded platter that can please a crowd with the freshest summertime produce.