Vegan Beet Quinoa Burgers Recipes

VEGAN QUINOA BEET BURGERS

Steps:

• In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
• On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
• When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
• Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!

VEGAN BEET QUINOA BURGERS

Steps:

• Start by roasting the beets in a preheated oven at 400 F/ 200 C/ gas mark 6 for 25 minutes (not longer as you don't want to cook them fully, only soften a little). If using small beets roast them whole, if using 1 large beet cut it in half and roast skin side up. Remove from the oven and set aside to cool for 10 minutes then peel and coarsely grate the beets.
• While the beets are in the oven boil the quinoa and lentils (separately) in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Place in a strainer to remove excess water and set aside to cool.
• In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils. Pulse briefly just to combine. Do not overblend.
• Transfer the mixture into a large bowl, check if the seasoning needs adjusting and form 4 burgers.
• In a pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned. Add a little more oil after you've turned them over. Serve immediately.

VEGAN BEET QUINOA BURGERS

Steps:

• Pre-heat oven to 400 °F (200 °C).
• In a skillet over medium heat, add the vegetable broth and sauté the onion and red bell pepper for around 5 minutes or until the onion is translucent, with a pinch of salt. Then add the garlic cloves, and sauté until fragrant. Set aside to cool.
• Add half of the cooked quinoa to a food processor, along with the sautéed veggies, kidney beans, beets, parsley, Italian seasoning, ketchup, flour, and salt and pepper. Process until a textured dough forms.
• Transfer the mixture to a bowl, add the rest of the cooked quinoa, mix, and form the patties (with about ½ cup of mixture each) and place them on the prepared baking tray.
• Bake the patties for about 20 minutes. Flip them and continue baking for an additional 20 minutes (or until they are golden on the outside on both sides).
• Serve the patties with buns, with favorite toppings, or just with a salad or favorite side dish.

VEGAN BEETROOT & QUINOA BURGERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
• Divide the mixture into four - it will be quite loose - then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
• Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
• To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.