These Vegan Beetroot Patties are simple, tasty and yes….easy to make.  Sometimes when you are searching for a quick and easy vegan burger recipe it can get kind of confusing, but this beet patty has only 8 ingredients. .
They key (and easy part) is cutting down on the work by cooking your red sweet potato and beetroot in the oven to give it that lovely roasted flavour. Plus with the combo of quinoa, paprika, bit of ground cumin and garlic amp up the taste factor just that little bit more.
Why you’ll love these beet and quinoa patties
💚 It’s a great way to celebrate beetroot and sweet potato especially if you grow your own, plus the nutritional vale of beetroot is amazing and it’s high in antioxidants. Beetroots are one of those vegetables that we always grown in our veggie garden. They are easy, no fuss, a joy to grow and never ask too much of me.
💚 5 grams of protein per serve
💚 Serve as meatless burgers on “No Meat Mondays!”. (they do look like the real thing)
💚 Only a small amount of ingredients – 8 all up!
Recipe Ingredients
You’ll need the following ingredients to make these vegan burgers.
Spices – cumin and paprika
Garlic – 3 garlic cloves
Quinoa – the nutty grain that is super nutritious
Roasted Veggies – raw beets and red sweet potatoes
Oats – we do love the organic style whole oats and get them from the grocery store or local whole foods store..
Olive oilÂ
Recipe Tips
Keep some texture and don’t over process your patty mixture. Â
Cooking time and heat is important. Medium-low heat is just enough or your vegan beet burgers will get a little blackened on the outside.
Non-stick skillet with a little oil will ensure your veggie patties cook easily.
Keep your cool – after you’ve blitzed your veggie burger mix, allow them to rest in the fridge for at least 15 minutes. These vegan beetroot patties may seem a little delicate when forming into a patty, but after popping into the fridge and pan frying they’ll stay together perfectly.
How to make your Vegan Beetroot Patties Step by Step
Full instructions in the recipe card below.
STEP 1. Cut your sweet potatoes and beetroots and place on a baking tray lined with parchment paper. Drizzle with a little olive oil and salt and pepper. Roast in a moderate oven till tender and golden brown.
STEP 2. Cook your quinoa. When cooked and cooled, place into a large food processor along with all the other ingredients and blitz till a nice meaty kind of consistency. Try not to over process. Or use a potato masher.
STEP 3. Transfer the beet mixture into a large bowl and form into a burger patties (I made 4 largish ones) and pan fry with a little oil in a small frypan on medium heat being careful not to burn.
How to Serve your burger patties
I chose to eat my burger with a dollop of hummus, lettuce and tomato on a brioche bun. Greg’s was with the lot (not vegan) with egg and bacon.
- You can add loads of toppings to joosh up the flavor – think relish and gherkins
- With a side salad and add dollops of hummus, garlic aioli, chili sauce topped with fresh herbs
- No bun – make your own lettuce wrap and save on carbs and add slices of creamy avocado.
- Create a smaller sized burger patty and make sliders with crunchy, tangy coleslaw.
- Vegan options – use vegan mayo and vegan cheese to keep this totally plant based.
Additions and Substitutions
Garlic – if you’re not keen on the garlic feel free to omit. Roasting a clove of garlic lessens the pungency but still give a nice rounded garlic taste or use garlic powder.
Bread crumbs – I usually try to steer away from adding bread crumbs but a tablespoon or two can help bind the patties together.
Storage and Reheating
Store any leftover veggie beet burgers in an airtight container in the fridge. To reheat – you can either pan fry or pop onto a baking sheet and warm in the oven.
Microwaving – I probably wouldn’t microwave but if you need to pop in for only 10*15 seconds to see how they go. Microwaving can make the burger patty go soft.
Rate Our Recipe
I hope you love these Vegan Beetroot Patties! If you make it, be sure to leave a star 🌟 rating so I know how you liked it and help others too!
Recipe Card
These Vegan Beetroot Patties are simple, tasty and yes....easy to make. With the addition of red sweet potato that is baked with the beetroot, spices and a garlic the taste factor is lovely and light.
- 2 Beetroot peeled and cut into quarters
- 1 large red sweet potato chopped
- 1 cup cooked quinoa
- 3 cloves garlic crushed
- 1/2 cup rolled oats
- 2 tsp paprika
- 1 tsp cumin
- pinch (tiny) cayenne pepper
- olive oil
- salt & freshly cracked black pepper
-
Preheat oven to 180 degrees Celsius
-
Place the chopped beetroot and sweet potato onto a lined baking tray and drizzle with a little olive oil and a sprinkling of salt. (feel free to add your garlic and roast it too for a more rounded flavor).
-
Place in the oven and cook till for 30 minutes or until soft.
-
Once the beetroot and sweet potato are cooked allow to cool and place into a high speed food processor along with the rest of the ingredients.
-
Transfer to a mixing bowl to ensure all ingredients are mixed.
-
Scoop a half cup of the burger mixture to form a patty. Should make 4 in total.
-
Pop on a try into the fridge for around 10-15 minutes to firm up a little.
-
Pan fry on medium heat for 5 minutes, flip and do the other side. keep an eye on the patties so they won't burn.
-
Assemble on burger buns with whatever you like. Or just eat with a nice salad.
Need More Inspiration?
Want to try another of our much loved veggie patties? Then we think you’ll love our Pumpkin Quinoa Patties Recipe here.
Recent Comments