Beautiful Beetroot & Quinoa burgers

burger asparagus

These are a total revelation… Seriously, I’m usually fairly unmoved by a vegeburger, but these are a game changer. Give them a go, really you wont regret it. Tangy, herby, sweet and earthy – a gorgeous colour and full of protein and nutrients to boot.

burger asparagus

Quinoa has had something of a revolution in recent years – it is a grain crop grown for its edible seeds and is a complete protein, meaning that, like meat, it contains all of the essential amino acids the body needs. Cooking it with lemon and soy sauce in this recipe also gives it a great flavour.

I found these beets on the market this morning, they must have been just pulled up as they were really juicy and fresh. Beetroot is a pretty amazing vegetable. Its been hailed recently as helping to boost exercise performance, lower blood pressure and prevent dementure. Its also packed with vitamins and minerals such as iron and folate.


You can prepare these burgers ahead of time and leave them ready in the fridge to cook later. Likewise, you can roast the beetroot and cook the quinoa in advance too and then just compile the burgers when you are ready for them.

Ingredients: (makes 4-6 burgers depending on size) 

5 small/medium beetroot peeled and cubed

2 level teaspoon coconut oil 

100g dried quinoa #affiliate

Juice of 1/2 lemon 

1 tablespoon soy sauce 

1 tin chickpeas, drained and rinsed

2 garlic cloves roughly chopped 

1 handful fresh herbs. I used coriander and thyme but parsley or mint also work well 

A good sprinkle of chilli flakes

1 tablespoon balsamic vinegar

Salt & Pepper 

Tahini dressing: 

1 heaped tablespoon tahini

Juice of 1/2 lemon 

1 teaspoon soy sauce 

Heat the oven to 180C and put the coconut oil in a roasting tray and in the oven while it heats up. Chop the beetroot into cubes and then add to the coconut oil and roast with a pinch of salt for around 30-40 minutes until cooked.

Meanwhile, rinse the quinoa and place in a pan with the lemon juice and soy sauce. Cover with water until it reaches 1cm above the quinoa. Simmer with the lid on for about 12-15 minutes until all the liquid has been absorbed and the quinoa is cooked and fluffy.

Once the beets are cooked, add to the other ingredients in a food processor or blender and pulse until well mixed (not too much as you still want some texture).


Form into patties and either place on the barbecue until brown on each side, or grill for a few minutes on each side until crispy and hot.

While they are cooking, put the tahini in a mug or small bowl. Add the lemon juice and soy sauce. Mix into a thick paste. Add water a teaspoon at a time, mixing in between each spoonful until you have a smooth creamy sauce.

Drizzle the sauce onto the burger and serve with salad or sweet potato wedges.