Vegan Quinoa Beet Burgers – Running on Real Food
This vegan beet and quinoa burger holds together throughout cooking and has a wonderful flavor and texture that is perfect on a bun with your favorite burger fixings. features vegan, gluten-free, nut-free, oil-free and soy-freeunbelievable flavor and texturehold together while cooking and eating!super on rolls or added to salads and bowlslow in fat and around […]

This vegan beet and quinoa burger holds together throughout cooking and has a wonderful flavor and texture that is perfect on a bun with your favorite burger fixings.

Two beet burgers on buns with onion, lettuce and tomato.


  • vegan, gluten-free, nut-free, oil-free and soy-free
  • unbelievable flavor and texture
  • hold together while cooking and eating!
  • super on rolls or added to salads and bowls
  • low in fat and around 100 calories each

Ingredient Notes

All the ingredients for making beet quinoa burgers in bowls, labeled with text overlay.
  • quinoa - any variety works, you will need cooked quinoa for the recipe
  • Oats - since the oats are mixed with a grainy flour, you can use rolled, large flaked or quick oats
  • ground flax - this cannot be replaced as it is needed for binding
  • breadcrumbs - any variety works, be sure to use gluten free if that's a problem
  • balsamic vinegar - can be replaced with white wine or red wine vinegar

The complete list of ingredients and quantities can be found in the recipe card below.

Step by step instructions

Before you start: Chop the onion and garlic. Grate the beet using a can or hand grater. Cook the quinoa according to package directions if you don't have any on hand.

Step 1. Add the onion, garlic and grated beetroot in a saucepan cook for 7-10 minutes, until softened.

Cooking grated beets, onions and garlic in a pan.

2nd step. While the vegetables are cooking, add the oats to one culinary robot and blend into a granular flour. It doesn't have to be very fine, but they need to be broken down into a coarse flour.

Oats mixed with flour in a food processor.

Step 3. Add the rest of the ingredients including the cooked vegetables from the pan to the culinary robot with oatmeal and mix.

Quick tip: TThe mixture should be well combined and a bit smooth but not fully processed, a few pieces and bites are ok! We want the burgers to have a certain texture.

Raw beetroot burgers mix in a food processor.

Step 4. Use your hands to shape the mixture into 8 patties. Heat a non-stick skillet over medium heat and add a light layer of non-stick cooking spray (you may not need cooking oil or spray if you have a good nonstick skillet).

Cook the patties, 5 to 10 minutes per side, until golden brown and crisp on the outside.

Quick advice: I cooked the pancakes for about 5 minutes on each side then continue to flip them every 30 seconds or so for a total of 15 minutes until they are beautiful and golden. Make sure the pan is not too hot so that it does not burn.

4 beet burgers cooked in a skiillet.

Enjoy on a bun with your favorite burger toppings such as lettuce, onion and tomato!

Two beetroot burgers on buns with lettuce, sprouts, tomato, onion, mustard and ketcup.


  • Gross: Raw patties can be prepared and stored in the refrigerator for 1 to 2 days before cooking.
  • Fridge: Let cool then store cooked patties in a sealed container for up to 5 days.
  • Freezer: Let cool then store cooked patties in a sealed container or freezer bag for up to 3 months. I suggest placing a square of wax or baking paper between the patties so that they don't stick together.
  • Reheating: Thaw overnight in refrigerator if frozen, then reheat in microwave, stovetop, or oven until heated to your liking. Ok to eat cold too, they are great added to salads and bowls!

Serve them with a side dish of oven fries without oil, Cesar salad or edamame mango salad.

Did you make this recipe? Click here to leave a comment!




  • 1 white onion, diced (approx. 1.5 cups, 200 grams)
  • 3 Garlic cloves, minced
  • 3 small beets, peeled and grated (approx. 3 cups, 360 grams)
  • 1 cup Cooked quinoa (150 grams)
  • 2 tbsp ground flax (12 grams)
  • 1 cup Oats (100g)
  • 1/4 cup fine breadcrumbs (25 grams, use gluten-free if necessary)
  • 1 tbsp balsamic vinegar
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sea ​​salt


  1. If you don't have cooked quinoa on hand, start making it now. Cook according to package directions or bring 1 cup of water to a boil, add 1/2 cup of quinoa, cover and reduce to a light boil and cook for 15 minutes. Remove from heat, let stand 5 minutes then fluff with a fork.
  2. Add the diced onion, garlic and grated beetroot to a skillet and cook, 7 to 10 minutes, until softened.
  3. While cooking, add the oatmeal culinary robot and transform into flour. It's okay if it's a little grainy, it doesn't have to be super thin.
  4. Add the rest of the burger ingredients to the culinary robot, including the cooked beet mixture and toss until well combined. It should be quite smooth but not totally processed, a few pieces and bites are ok.
  5. Shape the mixture into 8 patties.
  6. Heat a non-stick pan over medium heat and add a little non-stick cooking spray. Add the patties and cook for about 5 to 10 minutes per side. I kept flipping them for about 15 minutes until they were nice and crisp on the outside. Just make sure the pan is not too hot so you don't burn it.
  7. Enjoy hot on a toast with your favorite toppings.


  • Storage: Raw patties can be made and stored in the refrigerator for 1 to 2 days before baking. To store cooked patties, let cool then store cooked patties in a sealed container for up to 5 days in the refrigerator or 3 months in the freezer. If freezing, I would suggest placing a square of wax or parchment paper between the patties so they don't stick together.
  • Reheating: Thaw overnight in the refrigerator if frozen, then reheat in the microwave, stovetop, or oven until heated to your liking. Ok to eat cold too, they are great added to salads and bowls!


  • Portion: 1
  • Calories: 107
  • Fat: 2 g
  • Carbohydrates: 20 grams
  • Fiber: 4 g
  • Protein: 4 g

Keywords: Beet quinoa burger, veggie beet burger, veggie quinoa burger

Originally published May 8, 2018. Updated November 10, 2020 with new photos and text.

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