All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Beetroot & Quinoa Burgers

Guest Chef Recipe

Beetroot & Quinoa Burgers
Courtesy of TJ Waterfall
cheap as chickpeas
freezable
1 spoon difficulty rating

Serves: 6

Beetroot & Quinoa Burgers

Burgers should most definitely not be confined to the summer. Of course, they're an essential component of any decent barbecue or picnic, but they're also the perfect comfort food when the evenings start to get cold and dark. 

Ingredients: 

  • 1 aubergine (eggplant)
  • 2 tbsp soy sauce
  • 3 tbsp rapeseed oil
  • 185g/1 cup cooked quinoa (60g/⅓ cup uncooked)
  • 5 tbsp ground flax seeds
  • 6 tbsp warm water
  • 2 cups raw beetroot, peeled and grated (about 3 large beets)
  • 1 cup rolled oats
  • 2 cloves garlic
  • 120g/½ cup humous
  • Salt and pepper, to taste

Method: 

  1. Preheat your oven to 180ºC/350ºF/Gas Mark 4.
  2. Cut your aubergine in half lengthways, rub the cut side with the soy sauce and 1 tablespoon of the oil, and cook for 20-30 minutes until roasted and tender. 
  3. Meanwhile, cook your quinoa following packet instructions to make 1 cup of cooked quinoa, then rinse through a sieve with cold water to cool and push with back of a spoon to drain as much liquid as possible.
  4. When the aubergine is ready, remove, allow to cool, then scoop out the flesh, and chop finely until a paste has formed.
  5. Now mix 2 tablespoons of the flax with 6 tablespoons warm water in a small bowl and leave to stand for 10 mins (this creates 2 'flax eggs'). 
  6. Add the beetroot, quinoa, oats, remaining 3 tablespoons of flax seeds, and garlic to a food processor and blitz to combine the ingredients (this can be done by hand if preferred). Transfer mixture to a large bowl, then add the humous, aubergine paste, flax ‘eggs’, salt & pepper, and mix to thoroughly combine. 
  7. Shape the mixture into 6 patties and place on baking paper on a plate to pop in the fridge for an hour or so (this helps the patties to firm up). When ready, heat remaining oil in a frying pan to medium heat, and fry the beetroot burgers for 4-5 minutes on each side, or until they are crispy on the outside and hot through.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »