A beautiful vegan burger patty made from beets, beans, and quinoa. Great in sandwiches, or crumbled into salads. Make a big batch and freeze them for future meals.
The perfect veggie burger is, I think, an elusive thing. Don't get me wrong, there are plenty of good veggie burgers out there, but it's a trick to find one that isn't crammed with breadcrumbs or oats or some other sort of filling necessary to get the thing to hold together. And I don't mind a breadcrumb-bound burger so long as sandwiched between a bun isn't the intended destination.
Really, I tend to crumble most of my burger patties into salads, so excessive breadiness isn't normally an issue. But it's cold outside and I've been wanting fewer salady things and more warm and comforting meals. And what's more warm and comforting than biting into a veggie burger on a lightly toasted bun?
Burgers may not scream 'winter comfort food' to you, but this one has a lot going for it. First off, it's made almost entirely of root vegetables that weather the winter, so (as long as we ignore those tomato slices on top) we're eating mostly in season. Beets are the stars here, with carrot and parsnip playing supportive roles. There's beans in there too, and quinoa, which provide both protein and heft, and do their part to bind these burgers together.
Making veggie burger patties is always a bit of a production, so I like to cook up a big batch and then keep them in the freezer. I bake the patties all at once, then cool them, and layer them into a freezer bag with squares of parchment between. Those frozen patties are invaluable for busy times. They're perfect stuffed in between two slices of wholegrain bread for a quickie sandwich, crumbled into a salad to make it a more substantial meal, or even as the base of a taco or wrap.
These beautiful beet burgers are vegan, gluten free, and totally delicious. They're a vibrant pink colour thanks to the antioxidant-rich beets. I think you'll be pleased if you add these to your veggie burger repertoire. Give 'em a try!
Beautiful beets contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers. Beets have a unique complement of antioxidants - their red colour comes primarily from betalain antioxidant pigments, rather than anthocyanins. They’re also a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C. Many of these phytonutrients in beets have also been shown to function as anti-inflammatory compounds. Beets are an unusual source of betaine - a key body nutrient made from the B-complex vitamin, choline. Choline is an important vitamin for helping regulate inflammation in the cardiovascular system. Beets are also an excellent source of folate and a very good source of, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, iron, and vitamin B6.
beautiful beet burgers {vegan}
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 4 cloves garlic crushed
- 1 cup grated carrot
- 1 cup grated parsnip
- 2 cups grated beets
- 1 teaspoon salt
- 2 tablespoon fresh dill or 1 teaspoon dried
- 1 teaspoon freshly ground black pepper
- 1 cup cooked and cooled quinoa from ½ cup uncooked
- 1 400 g can cannellini beans about 1 ¼ cups
- ½ cup sunflower seeds
- 1 green onion thinly sliced
- 2 tablespoon liquid aminos I use Braggs or soy sauce
- 2 tablespoon nutritional yeast optional, but delish
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and sauté until translucent, about 3-5 minutes, then add the garlic and sauté for 3 minutes more.
- Add the grated carrot, parsnip, and beet, salt, pepper, and dil, and sauté for about 10 minutes, until vegetables have softened.
- Remove from the heat and set aside to cool.
- Add the beans to the bowl of a food processor and pulse until they've broken down into a paste. Add the quinoa and pulse to combine, then add the cooled vegetables and pulse to combine everything. The mixture shouldn't be completely smooth.
- Transfer to a large bowl and mix in the sunflower seeds, sliced green onion, liquid aminos, and nutritional yeast. Mix well.
- Preheat your oven to 350°F / 180°C. Line a baking sheet with parchment paper and brush with olive oil.
- With clean wet hands, form the mixture into 10-12 burger patties, placing them on the prepared sheet as you go. Smaller patties will hold together better than larger ones, so keep that in mind as you're forming them.
- Brush the tops of the patties with olive oil, then place the tray in the oven and bake for 20 minutes.
- Remove from the oven and using a spatula carefully turn the patties over. Bake for another 15-20 minutes until they're golden brown on both sides.
- Remove from the oven and serve with your favourite burger fixings. Alternately, cool the patties on the tray then place in a freezer bag separated by squares of parchment paper.
Notes
Marion cheung says
This is a really good recipe. I used butter beans and was surprised at how well the burger held together. Great tasting too. Thank you!
Nina says
Thanks for this, it is indeed hard to find a great veg burger recipe so, well done!! I made them this weekend, turned out well, these burgers will surely become a regular in our family!!
Katie Trant says
I'm so glad you like them! I like making a big batch and keeping them in the freezer. Perfect for busy days!
Matt Reinheimer says
Hey! Thanks for the inspiration! Made enough patties to last the week! Also added a mixed sprout salad to the recipe and a handful of breadcrumbs. Eating on a bed of arugula, some chopped sweet peppers, and extra sprouts. Thanks!!
Katie Trant says
Yum! Sprouts and arugula sound like a perfect way to spruce up these beet burgers 🙂
Lisa says
I made these the other day for lunch, and they are great! So vibrant and red, yet mild tasting and a lovely texture for a burger. I used a handful of rolled oats to bind them a bit, and served mine with a toasted piece of sourdough bread, vegan butter, and sauteed, garlic beet greens. Yum!
Katie Trant says
Yum! That sounds delish! I like adding a handful of breadcrumbs occasionally, but oats is a good idea as well. I'm so glad you liked them!
kellie@foodtoglow says
I prefer quinoa in my burgers these days too. I must add this intriguing and veg-packed one next time we have burgers. You are always so great with your tips and insider knowledge. Much appreciated.
Katie Trant says
Glad you enjoy the tips, Kellie! I think this vibrant beet burger would be right up your alley, I hope you give it a try!
Kate says
I'm not vegan but we eat vegan or vegetarian at least once a week to keep my carnivorous husband in check 😉 He adores beetroot so these would be perfect for those nights. And I love that these aren't rammed full of binders like oats and rice.
Katie Trant says
It's tough to find a good veggie burger that isn't full of binders - the struggle is real! These are certainly on the delicate side, but I'm willing to overlook it. I hope you try them for one of your veggie nights.
Julia says
Stop.it!! Woman after my own heart! I absolutely love beet burgers (surprised?) and it's been ages since I've made them. You've inspired me to whip up your recipe and make a triple-decker out of these beauties!
Katie Trant says
Ooooh, triple decker beet burger madness. Doooo it!
Heather says
Sounds delicious. Do you think they would work as little " meat" balls to serve at a buffet? Maybe with an egg in the mixture??
Katie Trant says
You could certainly make them into minis and bake them. An egg would probably necessitate some breadcrumbs to absorb it and hold the mixture together, but you can probably get away without it. If they held together as larger patties smaller ones would work fine, I think.
Linda @ Veganosity says
YUM!!!! This looks delicious, and perfect for a Valentine's Day lunch or dinner. I'm with you about veggie burgers being packed with bread crumbs, but I like to wrap my burgers in crisp lettuce wraps so I can overlook it sometimes.
Katie Trant says
I often do that as well, or crumble them into salads, but sometimes a nice crusty bun sure hits the spot!