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AMAZING + HEALTHY these beet and quinoa veggie burgers are super easy to make and taste awesome!

Beet + Quinoa Veggie Burgers

I’m feeling like it’s about time that we brought back the quinoa veggie burgers.

Course Main Course
Cuisine American
Keyword beet, burger
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 burgers
Calories 167 kcal
Author Alyssa

Ingredients

  • 1 1/2 cups chopped eggplant or 1/2 cup baba ganoush
  • 5 tablespoons flaxseed meal divided (+ more as needed)
  • 6 tablespoons warm water
  • 4 cups shredded beets about 3 medium beets
  • 1 cup cooked quinoa
  • 1 cup gluten-free rolled oats
  • 2 garlic cloves minced
  • 1/2 cup hummus
  • Salt + pepper to taste
  • Oil for cooking
  • For serving: gluten-free buns lettuce/kale, hummus

Instructions

  1. If using fresh eggplant, add to a steaming basket and steam until fork tender, about 5 minutes. Transfer to a food processor and process on high until smooth. Transfer to a mixing bowl and set aside. If using baba ganoush, simply skip this step.
  2. In a small bowl, add remaining 2 tablespoons of flaxseed meal and water. Quickly stir and set aside.
  3. Add beets, quinoa, oats, 3 tablespoons of flaxseed meal and garlic into a large mixing bowl (or directly into the bowl of a food processor) and mix to combine. Transfer to a food processor and pulse to combine the ingredients. Transfer back to the bowl.
  4. Add flax eggs (flax and water mixture) along with the pureed eggplant and hummus into the bowl. Mix until the dough comes together and you can shape it into patties. Season with salt and pepper. [note: if it seems too wet, let it sit for 10 - 15 minutes until you add more flax to let the oats and flax soak up some of the liquid. You want to be able to shape them into patties]
  5. Once ready, line a baking sheet with parchment paper and shape the dough into 8 patties. Transfer baking sheet to the fridge and let chill for at least 60 minutes and up to overnight.
  6. To cook the burgers, heat up a little oil in a large skillet over medium heat (I think coconut oil would be really good here). Once hot, sear the burgers until brown on either side, about 3 - 4 minutes. Transfer to a wire rack and repeat until all burgers are done.
  7. Serve them with your gluten-free buns and top them with greens and a smear of hummus. Enjoy!
Nutrition Facts
Beet + Quinoa Veggie Burgers
Amount Per Serving (1 g)
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 157mg7%
Potassium 403mg12%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 5g6%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 3.9mg5%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.