Beet Quinoa Burger [Easy Vegan Patty]


A delicious vegan beet quinoa burger that’s crunchy on the outside and soft and rich on the inside. All topped with a lime, avocado and red onion dressing.

Vegetarian beet and quinoa burger with avocado

On a grilling side, this might be a little debatable, but I think veggie burgers are worthy competition to the traditional meat-packed versions that most of us are familiar with.

Veggie burgers can be difficult to make. I’ve had my fair share of meatless burgers that range from mushy to dry. With a lack of meaty juices running through them, they can be bland, tasteless, and bland if not made with the right ingredients and spices. Just uncomfortable.

A texture that’s just as appetizing as the flavors is also difficult to achieve, and I guess if it feels too much like a bunch of carrots and onions then it’s not much fun.

Even with all these challenges, why bother?

Well, because I have the perfect recipe that has a nice beet quinoa burger in the center and is wonderfully topped with spices and avocado.

The perfect veggie burger is all about experimentation, but I think I nailed it perfectly.

As you might have guessed, I’m a big fan of grilling and smoking, but with many plant-based recipes you sometimes have to get out of that box.

Veggie burgers in particular need a lot of care because they dry out very quickly and can therefore easily fall apart.

To avoid this, the key to these vegan burgers is to grill them in the oven.

This will ensure they cook more evenly while keeping them together and really letting the flavors come through.

This gives it a chewy and delicious texture that more than matches any traditional beef patty. So, it’s a bit healthier.

And then it’s all topped off with a topping of avocado, lime, and red onion for a little zing. Perfect.

Quick tips

You must first cook the beets in the oven before placing them in a blender or food processor. When you mix them up, just pulse them a few times. With veggie burgers, texture is key, so pulsing the beets a few times helps us retain them. If you overdo the mixture, it will turn into a paste. It’s not what we want.

If you want to add a little extra flavor to your burgers, try lightly frying or grilling them after you’ve cooked them in the oven. This gives them a quicker hit of smoky or oily flavors, taking their overall flavor up a notch.

If you’re using a grill for this recipe, avoid using parchment paper . Despite what people may tell you, it has a low fire point and isn’t exactly safe for use on a grill. In the open is good!

Vegan beet and quinoa burger

A delicious vegan beet quinoa burger that’s crunchy on the outside and soft and rich on the inside. All topped with a lime, avocado and red onion dressing.
Main course course
Grill kitchen , vegan
Preparation time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes
Serving 4


For the burgers

  • 2 cups peeled beets
  • 1 cup cooked quinoa
  •  ¼ teaspoon chili flakes
  • 1 white onion finely chopped
  • 2 garlic cloves chopped
  • 2 tablespoons of whole wheat breadcrumbs
  • 1 tablespoon of olive oil
  • 2 tea spoons of lemon juice
  • 1 teaspoon kosher salt

For dressing

  • 2 large ripe avocados
  • 3 tablespoons lime juice
  • 1 chopped garlic clove
  • Turn onion into rings
  •  ¼ teaspoon kosher salt


  • 4 whole wheat rolls


  • Preheat off at 350°F/180°F. Line a deep casserole dish with parchment paper.
  • Cut the beetroot into medium-sized cubes and place in the greased casserole dish. Pour olive oil over and bake for 25-30 minutes.
  • Remove from the oven and let cool for a few minutes.
  • Place cooked beets in a food processor or blender. Press only a few times.
  • Place all other burger ingredients in a large bowl and add beets. Combine thoroughly. If the mixture becomes too soft or runny, add more breadcrumbs.
  • Once the mixture is ready, start shaping them into patties one at a time. When everyone is done, transfer the burger to a fresh baking sheet.
  • Bake the empanadas for 30 minutes. Turn after 15 minutes so the burger cooks evenly.
  • Prepare the dressing by mixing the ingredients in a large bowl. Mash as best as you can until you get the consistency you want.
  • When they’re done, take the beetroot patties out of the oven. Leave to cool for a few minutes.
  • Assemble the burgers as you put the patties on the buns and top with the avocado and red onion mixture.
  • Serve immediately and enjoy!

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