Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $99/Year + Go Ad-Free!

This flavor packed burger is loaded with as many nutrients as it is color! Don’t let that pink color fool you either, these patties are jacked with protein and fiber from quinoa, chickpeas, beets and oat flour. There’s also the option to add mushrooms for a little extra boost and savory flavor but totally not required!

Pineapple Beet Burger [Vegan]

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

Calories

246

Serves

6

Cooking Time

10

Ingredients You Need for Pineapple Beet Burger [Vegan]

Beet Burgers:

  • 1 cup cooked quinoa
  • 1 cup onion chopped
  • 12 ounces sliced white or baby bella mushrooms (optional)
  • 15-ounce can of chickpeas drained and rinsed
  • 2 large beets (about half a cup, chopped)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup oat flour (all purpose or gluten-free works too)
  • Avocado oil

Spicy Ketchup:

  • 1/2 cup ketchup
  • 1-2 tablespoons sriracha depending on how spicy you like it
  • Pinch of black pepper

Other Ingredients:

  • Burger Buns
  • Pineapple raw or grilled
  • Vegan mayo
  • Red onion
  • Lettuce

How to Prepare Pineapple Beet Burger [Vegan]

  1. Prepare spicy ketchup by stirring together all ingredients in a small bowl. Cover and put in the refrigerator for later.
  2. Begin making the burgers by heating 1 teaspoon avocado oil in a large pan over medium heat. Add onions and mushrooms (if using) and sauté until onions are browned and slightly caramelized and mushrooms have released most of their water and shrunk in size. About 5-8 minutes.
  3. Next combine quinoa, chickpeas, cooked onions & mushrooms, beets, spices and flour in a food processor and process until well combined.
  4. Form the burger mixture into 6 equal sized patties.
  5. In the same pan you used to cook the onions and mushrooms, heat about 1 tablespoon avocado oil over medium heat. Pan fry burgers for about 3-5 minutes on each side until crispy and browned.
  6. Prepare burgers by spreading buns with mayo and then layering with the beet burger, lettuce, pineapple, veggies and spicy ketchup. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Per Serving (burgers only, toppings and buns not included) : Calories: 246 | Carbs: 39 g | Fat: 6 g | Protein: 10 g | Sodium: 252 mg | Sugar: 2 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.


About The Author

photourl

Caroline Ginolfi

See My Recipes

Family recipes that show how simple, nourishing, and most importantly, delicious, plant-based eating is.

Caroline Ginolfi is an ethical vegan with a passion for holistic health, alternative wellness and all things cruelty-free. She created Plant Based Blonde with the intention of sharing how simple, nourishing and most importantly, delicious, plant based eating is. She believes a vegan lifestyle is the most effective way to heal the body, while simultaneously alleviating others from suffering.

Comments

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

  1. Flavor is absolutely amazing! Great recipe. However unless you almost double if not triple the flour or add breadcrumbs, it’s more like a sloppy Joe rather than a burger when you eat it. I made it a second time and doubled the flour added a little bit of breadcrumbs and it was spot on perfect.