Description
These vibrant vegan beetroot and quinoa burgers are packed with wholesome ingredients like cooked quinoa, grated beetroot, and aromatic spices. Baked to perfection until golden and served with a refreshing rocket salad and a tangy beetroot yogurt dressing, these burgers offer a nutritious and colorful meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Burgers
- 2 tbsp rapeseed oil, divided
- 1 red onion, finely chopped
- 1 tbsp cumin seeds
- 2 garlic cloves, finely chopped
- 200g cooked quinoa
- 2 large cooked beetroot (about 150g), finely grated, liquid reserved
- 50g plain flour
- 2 tbsp milled flaxseed
- ½ small bunch coriander, chopped
- Salt and pepper, to taste
Dressing and Serving
- 25ml beetroot preserving liquid (reserved from beetroot)
- ½ lemon, juiced
- 100g low-fat soy yogurt
- 50ml extra virgin olive oil
- 200g rocket (arugula)
- A few coriander leaves for garnish
Instructions
- Prepare the onion mixture: Heat the oven to 220°C (200°C fan) gas mark 7. In a small frying pan, warm 1 tablespoon of rapeseed oil over medium heat. Add the finely chopped red onion, cumin seeds, and garlic, then cook, stirring occasionally, for about 8 minutes until the onion is softened and golden brown. Remove from heat and transfer to a mixing bowl.
- Mix burger ingredients: To the bowl with the onion mixture, add the cooked quinoa, finely grated beetroot (reserve the liquid for later), plain flour, milled flaxseed, chopped coriander, and a pinch of salt and pepper. Stir everything together thoroughly until well combined. Let the mixture sit for 5 minutes to allow it to bind properly.
- Form the burgers: Divide the mixture into four equal portions. Wet your hands with water to prevent sticking, then shape each portion into a patty. Place the patties on a baking tray lined with parchment paper. Note that the mixture will be quite loose but will firm up during baking.
- Bake the burgers: Place the tray in the preheated oven and bake for 15 minutes. Then carefully flip each burger and bake for another 10 minutes on the other side, until the burgers are firm and lightly browned.
- Prepare the dressing: While the burgers bake, whisk together the reserved beetroot liquid, lemon juice, low-fat soy yogurt, and extra virgin olive oil in a bowl. Season with a pinch of salt and pepper to taste.
- Serve: On individual plates, pile a generous handful of fresh rocket (arugula). Place one beetroot and quinoa burger on top of each bed of rocket. Drizzle the beetroot yogurt dressing over the burger and salad, then sprinkle with fresh coriander leaves for garnish. Serve immediately.
Notes
- You can cook the quinoa in advance or use pre-cooked quinoa to save time.
- If you do not have beetroot preserving liquid, substitute with a little water mixed with lemon juice or vinegar for the dressing.
- For a nutty flavor, toast the cumin seeds lightly before adding to the onion.
- These burgers freeze well either cooked or uncooked; thaw and reheat in the oven for best results.
- If you prefer a firmer burger, add a little more flour or ground oats to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Keywords: vegan burgers, beetroot burgers, quinoa burgers, healthy burgers, plant-based recipe, vegan main course
