Last Updated on April 27, 2024
These Beet Quinoa Burgers are so full of flavor, use simple ingredients, and are so easy to make.
What’s in these burgers?
Simple ingredients such as, beets, red lentils, and quinoa.
The beets adds color to the burger along with a slight earthy flavor.
I used red lentils in this burger to add more protein and fiber, plus it helps to keep the burger together.
Quinoa also adds more fiber and protein to help keep you full for hours.
These beet quinoa burgers have an amazing texture and flavor!
Enjoy these burgers on a bun, crumbled in a salad, add to a wrap, or even enjoy as a snack.
Ingredients for this burger
- Quinoa – Quinoa is a high protein and high fiber edible seed. It has a slight earthy and nutty flavor and has a slight crunch.
- Beets – Not only do beets add so much color, but they also have a slight sweet earthly flavor, and are full of essential nutrients.
- Lentils – In this recipe I used the red lentils. Red lentils have the skins removed resulting in a soft and mushy texture that can help to hold the ingredients together for this burger.
- Water or Broth – For less sodium, use water instead of broth, or use a equal blend of both water and broth to cook the lentils and quinoa.
- Salt
- Flax Seed – To bind the burgers together, I used a flax seed egg, water and ground flax seed blended together.
- Onion – I used a sweet onion in my burgers, any onion will do.
- Minced Garlic – I used minced garlic in this burger, can substitute with garlic powder.
- Oil – I have used avocado or olive oil to saute the onion and garlic.
How to make this Beet Quinoa Burgers
Prepare a baking sheet with parchment paper, set aside.
Preheat the oven to 375° F.
Rinse the quinoa and lentils until the water runs clean, set aside to drain.
In a medium sized sauce pan add the quinoa, lentils, and water and/or broth.
Cook on a medium high heat and bring to a boil.
Reduce heat to a medium low and cook for 12 to 15 minutes, or until the quinoa is done, set aside.
While the quinoa and lentils are cooking, clean and dice the fresh onion.
In a medium sized skillet, add the onion, garlic, and oil, cook on a medium high heat until the onion has slightly browned, set aside.
Peel and dice the beets, add to a small sauce pan with water, cook until tender, drain, and mash the beets with a potato masher, set aside.
As everything is cooking, mix together in a small bowl the ground flax seed and water.
Set aside for about 5 minutes, or until it thickens.
Pour everything into a medium sized mixing bowl and blend together.
Once everything is well combined, scoop into a large ball ( about 1/2 cup ), place onto the prepared baking sheet, and squash the ball into a patty.
Continue filling the baking sheet until all the mixture is gone.
Place the baking sheet into the oven and bake for 20 minutes.
After 20 minutes, flip the patties and continue to bake for another 20 minutes.
Remove from the oven and serve as you prefer.
Beet Quinoa Burger
Ingredients
- 1/2 Cup Quinoa
- 1/2 Cup Red Lentils
- 1 1/2 Cup Water or Broth I used 3/4 Cup water and 3/4 Cup Vegetable Broth.
- 1 to 2 Small to Medium sized. Red Beet
- 1 Onion I used a sweet onion in my recipe.
- 1 Tbsp Minced Garlic Or a Garlic Powder.
- 1 tsp Salt
- 2 Tbsp Ground Flax Seed Mixed with 3 Tbsp water to make the egg substitute.
Instructions
- Prepare a baking sheet with parchment paper, set aside.
- Preheat the oven to 375° F.
- Rinse the quinoa and lentils until the water runs clean, set aside to drain.
- In a medium sized sauce pan add the quinoa, lentils, and water and/or broth.
- Cook on a medium high heat and bring to a boil.
- Reduce the heat to a medium low and cook for 12 to 15 minutes, or until the quinoa is done, set aside.
- While the quinoa and lentils are cooking, clean and dice the fresh onion.
- In a medium sized skillet, add the onion, garlic, and oil, cook on a medium high heat until the onion has slightly browned, set aside.
- Peel and dice the beets, add to a small sauce pan with water, cook until tender, drain, and mash the beets with a potato masher, set aside.
- As everything is cooking, mix together in a small bowl the ground flax seed and water.
- Set aside for about 5 minutes, or until it thickens.
- Pour everything into a medium sized mixing bowl and blend together.
- Once everything is well combined, scoop into a large ball ( about 1/2 cup ), place onto the prepared baking sheet, and squash the ball into a patty.
- Continue filling the baking sheet until all the mixture is gone.
- Place the baking sheet into the oven and bake for 20 minutes.
- After 20 minutes, flip the patties and continue to bake for another 20 minutes.
- Remove from the oven and serve as you prefer.
