These Vegan Beet Quinoa Burgers are not only delicious but also have a crispy texture and are not mushy. You will definitely enjoy them!
They are easy to make, versatile, nutritious, and ideal for using some leftovers as ingredients, as I did when I came up with this recipe.
Plus, this recipe is kid-friendly, Gluten-Free, Oil-free, and Nut-free.
HOW TO PREPARE THESE VEGAN BEET QUINOA BURGERS
Cooked Quinoa is my official new favorite ingredient for vegan patties! It makes every burger crispy outside, soft but not mushy inside, and perfectly binds the mixture.
Additionally, they hold super well and are easy to shape.
It’s a great way to use those leftovers of Quinoa, beans, and veggies sitting on your fridge!
INGREDIENTS NOTES
For the preparation, you’ll need:
- Quinoa: cooked and cooled. The star of this recipe. It creates a good meaty texture, crispy outside and soft inside. If you want to know how to cook quinoa perfectly every time, check the steps here: How to cook Quinoa.
- Kidney beans: adding extra protein, nice texture, and flavor. I love kidney beans in veggie patties but feel free to use other beans you have. I used canned ones, but you could use cooked ones; it just takes a little extra time.
- Sliced beets: for adding beautiful color and helping with the binding, and if you love the taste like me, that extra sweet flavor is great in the patties.
- Sautéed veggies: red onion, red bell pepper, garlic. We’ll be sauteing with vegetable broth (you can use water instead). These veggies enhance the overall flavor.
- Herbs and seasonings: parsley, Italian seasoning, coconut aminos, and salt and pepper. I love this particular combination since it reminds me of the burgers my mom used to make in Argentina. But feel free to use your favorite herbs, spices, and seasonings.
- Ketchup and rice flour act as extra binding agents for this recipe. There are suggested proportions in the recipe, but take these into account if you need to fix the texture of your patties.
DIRECTIONS WITH PICTURES
To prepare these quinoa and bean patties first, you must preheat the oven to 400 °F (200 °C) and prepare a baking tray with parchment paper.
Then heat vegetable broth in a skillet and sauté onion, red bell pepper, and garlic.
Add half of the cooked Quinoa to a food processor and the sautéed veggies, kidney beans, beets, parsley, Italian seasoning, ketchup, flour, and salt and pepper. Pulse until a textured dough forms.
Transfer that mixture into a bowl, add the rest of the Quinoa, mix, and form the patties, placing them in the prepared baking tray.
Bake them for about 40 minutes, flipping them halfway.
Serve the patties with buns, your favorite toppings, or a salad or favorite side dish.
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What you will love about this recipe? Well, it’s:
- Crispy on the outside.
- Soft but not mushy on the inside.
- Nutritious.
- Flavorful and colorful.
- Simple and easy!
Let’s prepare these Vegan Beet Quinoa Burgers!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE AND INSTRUCTIONS
VEGAN BEET QUINOA BURGERS
Equipment
- 1 Food processor
- 1 Baking sheet
Ingredients
- 1 cup dry white quinoa cooked and cooled (about 3 cups cooked).
- 1 can kidney beans 15 oz (425 g), drained.
- 1 can sliced beets 15 oz (425 g), drained.
- ¼ cup vegetable broth
- 1 red onion medium size, finely chopped.
- ½ cup red bell pepper chopped.
- 2 garlic cloves minced.
- ¼ cup parsley fresh.
- 1 tbsp Italian seasoning
- 3 tbsp ketchup
- 1 tbsp coconut aminos
- 1/3 cup rice flour
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400 °F (200 °C).
- In a skillet over medium heat, add the vegetable broth and sauté the onion and red bell pepper for around 5 minutes or until the onion is translucent, with a pinch of salt. Then add the garlic cloves, and sauté until fragrant. Set aside to cool.
- Add half of the cooked quinoa to a food processor, along with the sautéed veggies, kidney beans, beets, parsley, Italian seasoning, ketchup, flour, and salt and pepper. Process until a textured dough forms.
- Transfer the mixture to a bowl, add the rest of the cooked quinoa, mix, and form the patties (with about ½ cup of mixture each) and place them on the prepared baking tray.
- Bake the patties for about 20 minutes. Flip them and continue baking for an additional 20 minutes (or until they are golden on the outside on both sides).
- Serve the patties with buns, with favorite toppings, or just with a salad or favorite side dish.
Notes
- Store any leftovers in an airtight container on the fridge for up to 5 days. You can freeze them (up to 1 month).
- if you want to know how to cook quinoa check the steps here: How to cook Quinoa.
WAYS TO ENJOY THESE VEGAN BEET QUINOA BURGERS
Serve the patties with buns, your favorite toppings, or a salad or favorite side dish.
If you love veggie burgers, you could also try these Chickpeas Burgers or Vegan Sweet Potato Burgers.
And if you want to know how to cook Quinoa, check the steps here: How to cook Quinoa.
DID YOU MAKE THESE VEGAN BEET QUINOA BURGERS?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
