Vegan Beetroot and Quinoa Pink Veggie Burgers Recipe

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and nutrients while being more wholesome.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by dicing the potatoes, leaving the skins on.

Add the diced potatoes and quinoa to a medium pot of water and cook on high heat for around 20 minutes until everything is cooked.

Remove the lid once the water begins to boil.

Dice the onion and grate the beetroot.

Squeeze out some of the liquid from the grated beetroot to avoid soggy burgers.

In a fry pan over medium heat, add olive oil.

Once the oil is warm, add the diced onion and cook for a couple of minutes while stirring.

Add minced garlic to the pan, followed by the grated beetroot.

Cook this mixture down for 5 minutes while stirring until it looks cooked, then turn the heat off.

Drain the cooked potatoes and quinoa.

In a large bowl, combine the cooked quinoa, potatoes, and the cooked beetroot mixture.

Season with salt and pepper, then mash everything together until well combined.

Place the mixture in the fridge to cool.

Take a scoop of the mixture and shape it into a burger patty with your hands, then place it on a plate.

This recipe makes around 10 burger patties.

To cook, oven bake or air fry at 200°C for 30 minutes, flipping halfway, or pan fry or barbecue until browned on both sides.

Add to a burger bun with your favorite fillings and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens