Veggie beet and quinoa burger with avocado
Print Recipe
0 from 0 votes

Vegan Beet & Quinoa Burger

A delicious vegan beet and quinoa burger patty that’s crispy on the outside, but soft and rich on the inside. All topped off with a zingy lime, avocado and red onion topping.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: BBQ, Vegan
Servings: 4

Ingredients

  • For the Burgers
  • 2 cups beetroot peeled
  • 1 egg well beaten
  • 1 cup quinoa cooked
  •  ¼ tsp chilli flakes
  • 1 white onion finely diced
  • 2 garlic cloves diced
  • 2 tbsp wholemeal bread crumbs
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp table/Kosher salt

For the Dressing

  • 2 large avocados ripe
  • 3 tbsp lime juice
  • 1 garlic clove diced
  • red onion sliced into rings
  •  ¼ tsp table/Kosher salt

Other

  • 4 Wholemeal buns

Instructions

  • Preheat your oven to 350°F/180°F. Line a deep baking dish with parchment paper.
  • Slice the beetroot into medium-sized cubes, and place in the lined baking dish. Pour olive oil over and bake for 25-30 minutes.
  • Remove from oven and allow to cool for a few minutes.
  • Place the cooked beets in a food processor or blender. Pulse only a few times.
  • Add all the other burger ingredients in a large bowl and add the beets. Combine thoroughly. If the mix starts to become too mushy or liquidy, add more breadcrumbs.
  • Once the mix is ready, start shaping it into burger patties one by one. When each one is done, transfer the patty onto a newly lined baking tray.
  • Bake the patties for 30 minutes. Flip them at 15 minutes to allow even cooking across the entire burger.
  • Prepare the dressing by combining the ingredients in a large bowl. Try to mash the avocado as best as possible until you’ve achieved your desired consistency.
  • When cooked, remove the beet patties from the oven. Allow to cool for a few minutes.
  • Assemble the burgers by placing the patties in the buns, and top with the avocado mix and red onion.
  • Serve immediately and enjoy!