Go Back
+ servings
beautiful beet burgers {vegan} // www.heynutritionlady.com

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


  • 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.