Beet Quinoa Burger

Here’s a vibrant, protein-rich recipe for a Vegan Beet Quinoa Burger—a plant-based patty that’s earthy, satisfying, and packed with fiber, color, and flavor. Whether you’re layering it into a bun, serving it over greens, or pairing it with turmeric hummus, this burger holds its shape and delivers bold taste. Below is a full guide, supported by excellent video tutorials that walk you through every step 💜🍔🌿.

🍔 Vegan Beet Quinoa Burger

🧂 Ingredients (Makes 4–6 patties)

• 1 cup cooked quinoa
• 1 cup grated beet (raw or roasted)
• 1 cup black beans or chickpeas, mashed
• ½ cup oat flour or ground oats
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp cumin
• 1 tsp coriander
• Salt & pepper to taste
• Optional: ½ cup toasted walnuts, chopped

🔧 Instructions

1. Prep the flax egg

• • Mix flaxseed and water. Let sit for 10 minutes to gel.

2. Sauté aromatics

• • Cook onion and garlic until soft and fragrant.

- shows how to caramelize aromatics and build flavor without oil.

3. Mix the base

• • In a large bowl, combine mashed beans, grated beet, cooked quinoa, oat flour, sautéed aromatics, flax egg, vinegar, and spices.
  • Beet and Quinoa Veggie Burgers | The Artsy Kitchen demonstrates how to balance moisture and texture for patties that hold together.

4. Shape and chill

• • Form into patties and refrigerate for 30–60 minutes to firm up.

- walks through shaping, binding with flax and flour, and cooling before cooking.

5. Cook the burgers

• • Pan-fry in olive oil until crisp (₅ minutes per side) or bake at 375°F (190°C) for 25–30 minutes.

- shows how to bake beet burgers and season with harissa for a spicy twist.

6. Serve

• • Layer into buns with greens, avocado, mustard, or turmeric hummus.

- offers plating inspiration and shows how to pair with slaw or sauces.

🧪 Optional Enhancements

• Add 1 tsp miso paste for umami and probiotic depth
• Stir in tulsi pesto or fermented kraut for microbiota support
• Use koji-roasted mushrooms or schisandra powder for adaptogenic synergy

For a smoky variation with black beans and walnuts, walks through pureeing, seasoning, and serving with greens and sauce.