Vegan Beetroot Quinoa Burger

by | Mar 7, 2019 | 16 comments

This Vegan Beetroot Quinoa Burger has been a few months in the making. Using a Donna Hay recipe as my base, I set out to eliminate the egg and the feta which formed a large part of that recipe. The flavours were also very mild and to me, that translates as bland. I love my food with a bit of oomph and the best way to do that is through spices and the magic of vegetables like garlic, onion and leek that stir up a bit of excitement in any recipe.

Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe

Beetroot is a great choice for a meat-free vegan burger.

While I wanted to make this beetroot burger vegan, I also decided to make it gluten-free. Two birds and all. It would mean that I could cook this without worry when entertaining friends with various intolerances. And so the base recipe that inspired me chopped and changed so much so that it became a new recipe entirely. One that I cooked at least 8-10 times before deciding that it was absolutely perfect to be tried out in your kitchens.

Beetroot is an obvious choice for a vegan burger because it resembles meat when grated and cooked. If you are a hardcore vegetarian/vegan; don’t let that deter you. Because I think the use of beetroot is quite clever. It has an earthy sweetness that is absolutely delicious when cooked with the right spices. It has enough liquid content (unlike zucchini which will literally flood your recipe) to bind things perfectly. And it has to be one of the most nourishing veggies out there with immense health benefits.

Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe

A vegan burger patty is very different from a meat burger patty.

Every time I follow a rigorous recipe testing schedule, I learn a lot about it. There is so much more to a recipe than just the right quantity of ingredients. How tiny or large you chop your ingredients, the order in which you add the ingredients, the temperature of ingredients or ovens, the heat at which you cook on the hob, the material of the pan you use etc.. are all wildcards that will wildly change the outcome of your recipe. And so, I try and give explicit instructions so that when you try it out, it is basically the same version that I cooked in my kitchen.

I like to prep this recipe carefully in a meditative state during my meal prep sessions. In recent times, I have realized that using my knife/grater to chop and grate instead of chucking everything in a food processor gives me more control over the texture and taste of the finished dish while also connecting me more to the food. After adding everything to the bowl, I actually knead it like I would knead dough and form the patties. And then comes the most important part – pan-frying.

Unlike a meat patty recipe which will cook through to the middle, a raw vegetable patty doesn’t quite enjoy the same benefits. If you cook it on medium or high heat, the outside will be browned/burned while the inside might feel like a freshly grated salad. Um, not good!

 

Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe

Simple tips to follow for the perfect beetroot patty.

So the biggest trick here is to pan-fry your patties on a slow flame/low heat with a bit of olive oil on a large frying pan (so you can do 6 to 8 at once) for a reasonably long period of time – 10 to 12 minutes each side. You do this till the patty feels dry on the outside and quite firm when you pick it up. That is a perfect veggie patty. It means that the vegetable (beetroot), the binder (quinoa and flax meal) and the buffer (flour) have all compacted and cooked perfectly to create a juicy veggie burger.

This is a trick I learned from my mum when I was in school. Mum would make potato and breadcrumb patties that she would pop on a big frying pan with a bit of oil on super low heat and literally just walk away for half an hour. She would come back and flip them and then walk away again. The slow-cooked potato patties are one of the best ones I have had – crispy on the outside and perfectly cooked but juicy potato on the inside.

The fennel and mustard is a flavour combination you have to try. Together they make this burger incredibly tasty with a slight tang and a bit of heat. My favourite accompaniments to this burger are a quick guacamole, some sliced red onions (soaked in cold water for 5 minutes and drained to get rid of the spiciness), shaved cucumbers and brussels sprouts, pickles and hot sauce. If I have a homemade aioli lying around, that is great too. Stuffed in brioche buns, anything you add to this burger will taste fantastic.

 

Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe

Show me your beetroot burgers on Instagram by tagging me @cookrepublic #cookrepublic. If you make and love these, I’d love your feedback in the comment/ratings below. It encourages others to try out the recipe too! Thanks! x

 

Vegan Beetroot Quinoa Burger - Cook Republic #veganrecipe #foodphotography #healthyrecipe

VEGAN BEETROOT QUINOA BURGER

5 from 9 votes
Print Recipe Rate / Comment
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 red onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 cup 185g cooked mixed quinoa (mix of red and white)
  • 2 (450 g) raw beetroot, peeled and grated
  • 1/2 cup (90 g) buckwheat flour
  • 1/4 cup dill, chopped
  • 1 tablespoon grain mustard
  • 2 tablespoons flaxmeal
  • 1 teaspoon sea salt flakes

Instructions

  • Heat 1 tablespoon olive oil in a medium saucepan. Add fennel seeds, onion and garlic. Sauté on medium heat until onions are caramelized. Remove from heat. Place mixture in a large bowl.
  • Add quinoa, beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl. Mix well. Take about half a cup of the mixture in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
  • Heat the other tablespoon of olive oil in a large frying pan on medium-low. Gently place the patties in the frying pan. Reduce heat to low and cook for 10-12 minutes. Flip the patties and cook on low for another 10-12 minutes until the patties are golden all over and quite dry to touch.
  • Remove and serve hot with burger buns, guacamole, shaved cucumbers, sliced onion and hot sauce.

Notes

Meal Prep - Burger mixture can be prepped a day or two in advance. Alternatively, raw burger patties can be prepped and stored in the fridge for up to three days before being cooked.
Freezing - Cooked patties will keep well in the freezer for up to a month and can be thawed and re-crisped on a pan when ready to use.
Scaling - Recipe can be easily doubled.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

16 Comments
  1. Jennifer Finnegan

    These look great, but I do not like mustard. Do you have a suggestion for a replacement?

    Reply
    • Sneh

      Hi Jennifer, you can simply leave the mustard out (it is only there for taste). OR You could substitute by adding a teaspoon of sambal (for spiciness) or a chili or capsicum relish. Cheers! x

      Reply
  2. Evie

    Nice blog and its looking mouth watering dish.

    Reply
  3. Rose Mary George

    5 stars
    This looks extremely delicious and healthy! Love it.

    Reply
  4. Tatiana

    5 stars
    Thank you for this recipe! I was going to freeze the leftovers but we enjoyed the burgers so much that we ate them two nights in a row instead. I’ll definitely be making these again

    Reply
    • Sneh

      that’s amazing! Thanks for your wonderful feedback Tatiana xx

      Reply
  5. Leo Coutinho

    5 stars
    Perfect recipe. Nice and firm patties.

    Reply
    • Sneh

      thank you for your lovely feedback! x

      Reply
  6. Gabrielle

    5 stars
    Perfect! Followed recipe to a T and was very impressed. My stove top doesn’t go very low though, so I did these in the oven and then finished on the stove to get the outside nice and crisp. Will be a weekly meal from now on.

    Reply
    • Sneh

      Wonderful. So happy that you loved the recipe. Thank you for your lovely feedback x

      Reply
  7. Emma-Jane

    Love the herbs used in this!

    Reply
    • Eva

      5 stars
      Amazing! We loved it and shared the link with friends and family ☺️

      Reply
  8. Gabe

    5 stars
    Just made these… DELICIOUS. Can’t fault it and didn’t change a thing except for adding a tsp of smoked paprika and using an egg instead of flax. Thanks for the long cooking time/low heat tip. Worked a treat. I love that it’s legume free too.

    Reply
  9. Joanne

    5 stars
    I’m not vegan/vegetarian as a rule and my hubby is most definitely not, but I’ve persuaded him to just try these burgers…..success! We both loved them and will be eating the rest tomorrow. Thanks for introducing us to this recipe. I’ll be trying some other recipes over the coming weeks now. He’s my guinea pig and is happy to be. Yay!!

    Reply
    • Joanne

      5 stars
      I also added a finely diced red pepper to the mix…just because I like it

      Reply
  10. Laura

    5 stars
    Made these with brown lentils instead of quinoa and they were a bit delicate when shaping (might also have been because I didn’t have flaxmeal) but they turned out great! Had to cook them in the oven and still the outside is a little crisp while the is inside soft. Spice-wise I used paprika, nutmeg (which brought a very nice touch), sesame seeds and lemon juice as well. Thanks for a great recipe 🙂

    Reply

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