Vegan Beet & Quinoa Burger Recipe – Vegan Burger Recipe

Prep: 10 mins – Cook: 60 mins – Total: 70 mins

Ingredients

For the Burgers

  • 2 cups beetroot peeled
  • 1 cup quinoa cooked
  •  ¼ tsp chilli flakes
  • 1 white onion finely diced
  • 2 garlic cloves diced
  • 2 tbsp wholemeal bread crumbs
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp table/Kosher salt

For the Dressing

  • 2 large avocados ripe
  • 3 tbsp lime juice
  • 1 garlic clove diced
  • red onion sliced into rings
  •  ¼ tsp table/Kosher salt

Other

  • 4 Wholemeal buns

Instructions

  1. Preheat your oven to 350°F/180°F. Line a deep baking dish with parchment paper.
  2. Slice the beetroot into medium-sized cubes, and place in the lined baking dish. Pour olive oil over and bake for 25-30 minutes.
  3. Remove from oven and allow to cool for a few minutes.
  4. Place the cooked beets in a food processor or blender. Pulse only a few times.
  5. Add all the other burger ingredients in a large bowl and add the beets. Combine thoroughly. If the mix starts to become too mushy or liquidy, add more breadcrumbs.
  6. Once the mix is ready, start shaping it into burger patties one by one. When each one is done, transfer the patty onto a newly lined baking tray.
  7. Bake the patties for 30 minutes. Flip them at 15 minutes to allow even cooking across the entire burger.
  8. Prepare the dressing by combining the ingredients in a large bowl. Try to mash the avocado as best as possible until you’ve achieved your desired consistency.
  9. When cooked, remove the beet patties from the oven. Allow to cool for a few minutes.
  10. Assemble the burgers by placing the patties in the buns, and top with the avocado mix and red onion.
  11. Serve immediately and enjoy!

This delicious vegan burger recipe and photos were created by TheOnlineGrille.com, we simply shared it. Check them out for more great ideas!

Vegan Chickpea Burgers Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins

Ingredients

  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic
  • 1 tsp Avocado Oil
  • 15 ounce (425g) Can Chickpeas Drained
  • 1/2 tsp Paprika
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin
  • 1/2 cup Fresh Chopped Cilantro loosely packed
  • 3 Tbsp All Purpose Flour use gluten-free for gluten-free version – plus more for rolling**
  • 2 Tbsp Avocado Oil or other oil

Directions

  1. Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
  2. Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
  3. Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
  4. If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
  5. Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
  6. Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.
  7. After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
  8. Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
  9. If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
  10. Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

This delicious recipe and photos were created by LovingItVegan.com, we simply shared it! Please check them out as they have so many great ideas!