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Quinoa Beet Burgers

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! 

quinoa beet burger on a bun

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. 

hand holding a vegan quinoa beet burger

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. 

side view of a quinoa beet burger on a bun topped with three avocado slices

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). 

two quinoa beet burgers next to a grill

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. 

For a warm weather cocktail pairing, try a Watermelon Margarita, 4-Ingredient Piña Colada, or Cucumber Melon Cooler (nonalcoholic options available).

Love quinoa? Try one of these recipes next:

Strawberry Quinoa Salad

Roasted Cauliflower Quinoa Bowls with Green Tahini

Quinoa Salad Three Ways

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hand holding a vegan quinoa beet burger

Quinoa Beet Burgers

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 8 burgers 1x
  • Diet: Vegan


Make these vegan quinoa beet burgers and they’ll hold their own at any BBQ! They are gluten-free and full of plant protein. Top with mango and avocado!


  • 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
  • 3 large Medjool dates, pitted and sliced
  • 1 cup walnut pieces
  • 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


  1. 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.
  2. With your flax “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.
  3. 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. If you’d prefer to cook in the oven, heat it to 350 degrees F.
  4. 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. If using the oven, add patties to a lined baking sheet and cook for 10 minutes per side, until crisp (flipping halfway through).
  5. Serve on a bun with avocado, mango, and arugula. Easily frozen for meal prep!


To grill: 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. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch
  • Cuisine: American


  • Serving Size: One burger
  • Calories: 201.6 calories
  • Sugar: 8.5 grams
  • Sodium: 28.8 milligrams
  • Fat: 11.6 grams
  • Saturated Fat: 1.1 grams
  • Unsaturated Fat: 10.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 21.6 grams
  • Fiber: 3.5 grams
  • Protein: 5.6 grams
  • Cholesterol: 0 milligrams
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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