Smoky Beet and Quinoa Veggie Burgers are flavorful and hearty veggie burgers that are bright red from the addition of beets! They are full of nutrients as they are a combination of quinoa, shredded beets, bell peppers, onion, mushrooms, garlic, and almond flour.
It’s been way too long since I’ve had a good veggie burger. I used to love ordering veggie burgers when we would go out for burgers and fries, but after my 9-month long craving for red meat when I was pregnant, I got out of my veggie burger groove.
There are lots of requirements for a good veggie burger and countless ways you can go wrong when making them.
So here are MY requirements
One – flavor. I’ve had way too many tasteless veggie burgers that I have to douse in ketchup just to choke down.
Two – texture. Not too mushy, not too hockey puck-ish. I have bad, bad memories of overcooked Boca Burgers from my college days. Yuck.
Three – nourishment. Veggie burgers should be filled with veggies and other good-for-ya things, not ingredients listed on the side of a box that I can’t pronounce.
Smoky Beet and Quinoa Veggie Burgers
I think these Smoky Beet and Quinoa Veggie Burgers have all these requirements. My favorite thing about them is the flavor. Not only do these burgers get some flavor punch from the veggies, but also from BBQ sauce and Love Beets Smoky BBQ Shredded Beets, both of which give the burgers a nice smoky flavor.
In this recipe, I definitely recommend using the Love Beets Smoky BBQ Shredded Beets for that extra flavor. But if you can’t find them, you can definitely cook and shred your own beets.
They are also definitely full of nourishment as they are a combination of quinoa, shredded beets, bell peppers, onion, mushrooms, garlic, and almond flour. There is definitely no lacking of nutrition in these burgers!
As for texture – these are on the softer side. I found that refrigerating the burger mixture for at least 30 minutes before forming them into patties made it a LOT easier. I also did a combination of frying the patties in coconut oil for a crisp outside. And then baking them in the oven to finish off the cooking, which made sure the inside firmed up without the outside getting too crispy.
Topped with tomato slices, sprouts, and some more barbecue sauce, these definitely have me back on my veggie burger kick!
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 cup mushrooms
- 1 cup cooked quinoa
- 1 cup Love Beets Smoky BBQ Shredded Beets or 1 cup cooked shredded beets
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 1 can light red kidney beans drained and rinsed
- 1 teaspoon soy sauce
- 2 tablespoons barbecue sauce
- 1 teaspoon chili powder
- 1 cup almond flour
- coconut oil
- In a medium skillet, heat olive oil over medium-high heat.
- Add onion and mushrooms and cook until softened, about 7 minutes.
- Add onion and mushrooms to food processor, along with quinoa, beets, bell pepper, garlic, kidney beans, soy sauce, barbecue sauce, chili powder, and almond flour.
- Pulse into the mixture is well combined but still a little chunky.
- Refrigerate for at least 30 minutes, up to overnight.
- Preheat oven to 350 degrees F.
- Form the mixture into patties. I like to do this using a lid to a jar of peanut butter by placing plastic wrap inside the jar lid and then filling it with the burger mixture. Then lift the plastic wrap out of the lid and you have a perfectly formed patty!
- Heat approximately 2 tablespoons of coconut oil in a large skillet over medium-high heat. Working in batches, place 3-4 patties in skillet and cook 3 minutes on each side, until a crust has formed. The inside will not be completely cooked.
- Place patties onto a foil-lined baking pan and bake in oven for 12-15 minutes.
- Serve on a bun topped with your choice of toppings - lettuce, sprouts, tomatoes, onion, ketchup, barbecue sauce, etc.
This post is sponsored by Love Beets because I do loooooove beets, but recipe and opinions are my own!
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