![Beet and Quinoa Veggie Burgers [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/beet.jpg?fit=1170%2C800&ssl=1)
Discover more recipes with these ingredients
Beet and Quinoa Veggie Burgers [Vegan]
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... Read More
Ingredients You Need for Beet and Quinoa Veggie Burgers [Vegan]
How to Prepare Beet and Quinoa Veggie Burgers [Vegan]
- 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.
- In a small bowl, add remaining 2 tablespoons of flax meal and water. Quickly stir and set aside.
- 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.
- 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.
- 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.
- 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.
- 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
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=460%2C306&ssl=1)
I\’ve got the beets, I\’ve got the beets, yeah, I\’ve got the beets!
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!