These vegan beet burgers are perfect any time of the year. They are full of healthy and delicious ingredients that will keep you full and delight your taste buds. They also have a nice, soft texture, but don't fall apart. Adding beets to a burger is kind of genius. They give the burger a vibrant reddish-purple color and have a slightly meaty texture. These vegan beet burgers must be added to your veggie burger rotation. They are gorgeous and taste just as good as they look. Sturdy, easy, healthy and delicious, loaded with veggies, but with an ever so gentle sweetness. Plus, it doesn’t hurt that they’re pretty to look at either.

Beet and Quinoa Veggie Burgers [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Burgers:

  • 1 1/2 cups chopped eggplant (or 1/2 cup baba ganoush)
  • 5 tablespoons flax meal, divided, plus more as needed
  • 6 tablespoons warm water
  • 4 cups shredded beets (about 3 medium beets)
  • 1 cup cooked quinoa
  • 1 cup gluten-free rolled oats
  • 2 garlic cloves, minced
  • 1/2 cup hummus
  • Salt and pepper, to taste
  • Oil, for cooking

For Serving:


  1. If using fresh eggplant, add to a steaming basket and steam until fork-tender, about 5 minutes. Transfer to a food processor and process on high until smooth. Transfer to a mixing bowl and set aside. If using baba ganoush, simply skip this step.
  2. In a small bowl, add remaining 2 tablespoons of flax meal and water. Quickly stir and set aside.
  3. Add beets, quinoa, oats, 3 tablespoons of flax meal, and garlic into a large mixing bowl (or directly into the bowl of a food processor) and mix to combine. Transfer to a food processor and pulse to combine the ingredients. Transfer back to the bowl.
  4. Add flax eggs (flax and water mixture) along with the puréed eggplant and hummus into the bowl. Mix until the dough comes together and you can shape it into patties. Season with salt and pepper. If it seems too wet, let it sit for 10-15 minutes until you add more flax to let the oats and flax soak up some of the liquid. You want to be able to shape them into patties.
  5. Once ready, line a baking sheet with parchment paper and shape the dough into 8 patties. Transfer baking sheet to the refrigerator and let chill for at least 60 minutes and up to overnight.
  6. To cook the burgers, heat up a little oil in a large skillet over medium heat. Once hot, sear the burgers until brown on either side, about 3-4 minutes. Transfer to a wire rack and repeat until all burgers are done.
  7. Serve them with your gluten-free buns and top them with greens and a smear of hummus.

Nutritional Information

Total Calories: 1799 | Total Carbs: 319 g | Total Fat: 52 g | Total Protein: 66 g | Total Sodium: 3393 g | Total Sugar: 102 g (Per Serving) Calories: 225 | Carbs: 40 g | Fat: 7 g | Protein: 8 g | Sodium: 424 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I am assuming the beets need not be cooked beforehand. Can anyone who tried this recipe before confirm that the beets you start with are uncooked? Thanks!