Vegan Beet and Quinoa Burger

These are some insanely satisfying veggie burgers. They are smoky and sweet and served up best with roasted yam fries. 

Vegan Beet and Quinoa Burger

Vegan Beet and Quinoa Burger

Prep time: 30 mins
Cook time: 1 hour
Total time: 1.5 hours
Yield: 4 burgers


For the Beet & Quinoa Burgers

  • 1 cup red beets, peeled and cut into small cubes

  • 1 sweet yellow onion, chopped

  • 3 cloves garlic, roughly chopped

  • 2 tablespoons coconut oil, divided

  • 3 flax eggs (3 tablespoons of flax seeds, ground and then mixed with 3 tablespoons of water)

  • ½ cup cooked quinoa

  • 2 tablespoons breadcrumbs

  • 2 teaspoons cornstarch

  • 2 tablespoons fresh dill

  • 1 tablespoon lemon juice

  • ¼ teaspoon chili flakes

  • salt and pepper to taste

For the Avocado Tahini Topping

  • 1 ripe avocado

  • 2 tablespoons tahini

  • 1 clove garlic, minced

  • 2 tablespoons lemon juice

  • 1 tablespoon fresh dill

  • ¼ teaspoon salt

For Assembly (Optional Toppings)

  • 4 Whole Wheat Focaccia Buns

  • Vegan Mayo

  • Micro greens

  • Red onion slices

  • Fresh tomato slices


Preheat oven to 400F. Place beets, onion and garlic on a baking sheet and toss with 1 tablespoon of coconut oil and salt & pepper. Roast for 30-40 minutes, turning once halfway through cooking time. Once finished, allow to cool for 10 minutes and then transfer all contents of baking sheet into the food processor pulsing until blended finely but not mushy.

Place the processed beets, onions and garlic in a large bowl and mix together with remaining burger ingredients. Form into patties and refrigerate for 30 minutes. Place on a lined baking sheet and bake for 30 minutes.

While the patties are in the oven, mix together all ingredients for the sauce by hand or with an immersion blender.

Assemble the burgers with your choice of toppings and enjoy!