This vegan beet burger with quinoa and chickpeas is satisfying, super nutritious, and packed with flavor. Made with two different kinds of mustard, loaded with chickpeas, beets, and quinoa. Topped with creamy avocado, and, of course, a little extra mustard for good measure 😉
Add more veggies to your meal while still enjoying the classic experience of a burger. Vegan beet burgers are also gluten-free and can be fully customized to your favorite flavor profile. Serve with sweet potato fries and white sangria for a delightful weekend dinner.
Why You'll Love This Vegan Beet Burger Recipe
- You'll love this thick and hearty veggie burger because it will hold up to all your favorite burger toppings and bun, making it an easy swap if you're avoiding meat.
- This recipe comes together easily and bakes in the oven so you're free to prep your favorite burger fixings and side dishes.
- Beets add a deep earthy flavor to this veggie burger while the chickpeas and quinoa form a strong base for it to hold up to cooking.
- Dijon mustard lends the perfect balance of spices, tanginess, and sweetness to balance the earthy beets.
Ingredients
- Roasted Beet. See our guide for How to Cook Beets or buy pre-cooked from your local market.
- Chickpeas. Canned, rinsed, and drained.
- Quinoa. See our guide for How to Cook Quinoa.
- Almond Flour.
- Scallions. White and light green parts.
- Red Wine Vinegar. Or apple cider vinegar.
- Whole Grain Mustard.
- Dijon Mustard.
- Lemon Juice.
- Spices.Cumin, salt, black pepper.
- Burger Buns. Or lettuce wraps.
How to Make Vegan Burgers with Beets, Chickpeas and Quinoa
- Step 1: Add the beets, chickpeas, and scallions to a food processor.
- Step 2: Pulse until well combined.
- Step 3: In a large mixing bowl, combine the beet mixture with the remaining ingredients and mix well.
- Step 4: Refrigerate 20 minutes.
- Step 5: Shape mixture into 8 round patties, transfer to a baking sheet and bake for 30 minutes.
- Step 6: Dress your beet burger with your favorite buns and toppings. Enjoy!
Beet Burger Recipe Tips
- Wear gloves when handling the beets to avoid stains on your hands.
- When shaping the mixture into patties, wet your hands to prevent them from sticking.
- See our guides for How to Cook Beets and How to Cook Quinoa. You can also buy pre-cooked beets.
- After baking the burgers in the oven, you can quickly pan sear in coconut oil or olive oil over medium heat to add a bit of a crisp bite to the burgers.
Serving Suggestions
- Serve these vegan beet burgers the same way you would serve any burger. Use your favorite bun or lettuce wrap and toppings.
- Burger toppings ideas: sliced tomatoes, lettuce, baby spinach, pickles, pickled onions, guacamole, cheese, vegan mayo.
- Burger sauce ideas: ketchup, mustard, vegan mayo, sriracha, hummus, muhammara, romesco, tomatillo salsa, schug
Storage, Reheating and Make Ahead Tips
- Leftover beet burger patties can be stored in an airtight container in the fridge for up to 5 days. Reheat in a 350ºF degree oven for about 10 minutes, or in a skillet over medium heat until warmed through.
- If the burgers have thickened a bit in the fridge, microwaving for a few seconds can help to soften them.
- You can cook the beets and quinoa 1-2 days ahead of time and store them in an airtight container in the refrigerator until ready to use.
More Recipes that Use Beets
- Beet Salad with Goat Cheese
- Beet Salad with Feta and Pistachios
- Raw Beet Salad with Apples and Pickled Onions
- Beet Cauliflower Dip
- Roasted Beet Hummus
- Beet Carpaccio
- Roasted Beet Salad with Horseradish and Walnuts
- Beet Cauliflower Crust Pizza
- Beet Sweet Potato Tacos
- Falafel Bowl with Beets
- Veggie Noodle Salad
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Vegan Beet Burger Recipe with Quinoa and Chickpeas
- Total Time: 2 hours
- Yield: 8 veggie burgers 1x
- Diet: Vegan
Description
This veggie burger is satisfying, super nutritious, and packed with flavor. Made with two different kinds of mustard, loaded with chickpeas, beets, and quinoa. Topped with creamy avocado, and, of course, a little extra mustard for good measure 😉
Ingredients
Units
Scale
- 1 medium size beet, store-bought or roast your own
- 1-15oz can chickpeas, rinsed and drained
- 1 cup cooked quinoa (for instructions on how to cook quinoa, click here)
- 1 cup almond flour
- 3 scallions, sliced thin (white and light green tops) or 1 tablespoon chopped shallots
- 3 tbsp red wine vinegar to apple cider vinegar
- 3 tbsp whole-grain mustard
- 2 tbsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- 8 hamburger buns
- Cooking spray
Instructions
- If using fresh beets, preheat oven to 400ºF. Wrap the beet in tin foil and bake at 400ºF for one hour (or until tender). Set aside to cool. Peel beet.
- If using store-bought pre-cooked beets, follow the instructions below.
- Preheat oven to 375ºF. Line a large baking sheet with parchment paper and spray with cooking spray.
- In a food processor, add beets, canned chickpeas, and scallions or shallots. Process until well combined.
- In a large bowl, combine beet and chickpea mixture, cooked quinoa, almond flour, vinegar, mustard, lemon juice, salt, cumin, and black pepper. Mix until all the ingredients are well incorporated and refrigerate for 20 minutes.
- Working with approximately ½ cup of mixture, form 8 round patties. Transfer veggie burgers to the lined baking sheet, and spray the burgers with cooking spray.
- Bake for 30 minutes. Let them cool completely.
Notes
Veggie Burger Fixings
- 2 large tomatoes, sliced
- Baby spinach leaves
- Lettuce
- Pickles
- Pickled Onions
- Guacamole
- Ketchup
- Mustard
- Cheese
- Mayo
- Sriracha
- Hummus
- Muhammara
- Romesco
- Tomatillo Salsa
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: sandwich
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 3.4 g
- Sodium: 421.9 mg
- Fat: 6.9 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 5.2 g
- Protein: 7.3 g
- Cholesterol: 0 mg
Valerie
What a creative recipe, and so healthy!
Vicky & Ruth
Thank you very much Valerie.
Fareeha - faskitchen
Vegan Burger.. sounds interesting.. gotta try it
Vicky & Ruth
Thank you. Let us know if you do and you can also send us a picture of the finished recipe, we would love that!
Annabelle
I try this recipe today for dinner...if my boss and the kids like it....thanks for this recipe☺☺☺
Johanna
I am delighting it already ,how we say in Spanish rico riquisimo Im going to do it right now yummy yummy
Johanna
Im going to do it right now yummy yummy