beautiful beet burgers {vegan}

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.beautiful beet burgers {vegan} //

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?

beautiful beet burgers {vegan} //

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.

beautiful beet burgers {vegan} //

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!

MM_Know_Icon_FINALBeautiful 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} //

beautiful beet burgers {vegan} //
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5 from 1 vote

beautiful beet burgers {vegan}

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.
Course burgers, sandwiches, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 -12
Author Katie Trant


  • 2 Tbsp 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 tsp salt
  • 2 Tbsp fresh dill or 1 tsp dried
  • 1 tsp freshly ground black pepper
  • 1 cup cooked and cooled quinoa from 1/2 cup uncooked
  • 1 400 g can cannellini beans about 1 1/4 cups
  • 1/2 cup sunflower seeds
  • 1 green onion thinly sliced
  • 2 Tbsp liquid aminos I use Braggs or soy sauce
  • 2 Tbsp nutritional yeast optional, but delish


  • 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.


-These burgers are great for make ahead meals. Simply let the patties rest on the baking tray until they're completely cool, then place in a freezer bag separated by squares of parchment paper. They're great as sandwich filling or added to salads / meal bowls.
-If you're finding the burger mixture doesn't hold together well you may want to add a bit of breadcrumbs, 1/2 cup at a time, until you've got a sturdier mix. I try to avoid using breadcrumbs especially if I know I'm going to put my burger in a bun, but they can be quite delicate.


beautiful beet burgers {vegan} //


  1. 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!!

  2. 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!!

  3. 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!

  4. 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.

  5. 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.

  6. Julia says!! 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!

  7. 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.

  8. 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.

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