Beetroot & Quinoa Vegan Burger

Beetroot & Quinoa Vegan Burger
This beetroot and quinoa vegan burger recipe is easy to master, full of flavour, healthy, and most importantly, simple. With just 9 ingredients and around an hours time required, it's loaded with nutrients, packed with protein and full of seasonal flavours.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Beetroot & Quinoa Vegan Burger


For the Burger

  • 4-5 peeled and chopped beets
  • 4-5 mushrooms, chopped
  • 1 cup of quinoa
  • 1 can of chickpeas
  • ½ avocado, sliced
  • handful of fresh thyme
  • 1 clove of garlic – crushed
  • salt and pepper to taste
  • olive oil

For the Sauce

  • 2 tbsp tahini
  • ½ tbsp cumin
  • salt and pepper
  • fresh thyme
  • squeeze of lime

How to make

  1. Heat the oven to 180°C.

  2. Dice beets, place on a tray and drizzle with olive oil, salt and pepper.

  3. Roast for 45 minutes or until colour changes.

  4. Meanwhile, pop the quinoa and 2 cups of water in a medium saucepan and boil. Reduce the heat once boiling, and leave for 15-20 minutes or until water has absorbed.

  5. Separate your mixture in half.

  6. Chuck half of the beets, chickpeas, quinoa, mushrooms, thyme, garlic and salt and pepper mixture into a food processor and mix for 30 seconds or until mixed. You do not want a paste.

  7. Mix back up with the other half.

  8. Make mixture into burger patties – you should get around 8 or so burgers from this.

  9. Cool for 30 minutes or so to ensure they retain their shape and then bake for roughly 45 minutes – flip halfway through.

  10. For your tahini sauce, mix all ingredients into a bowl and place in fridge until ready.

  11. Drizzle oil over kale, season with salt and pepper and pop into oven for 5-7 minutes.

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