I’ve been wanting to make beet burgers ever since my Mom introduced me to them a few years back. Whole Foods used to make this fantastic version full of crunchy walnuts, beets and so much flavor; often times we’d scarf them down after our workouts.
Sadly, I can’t seem to find the same tasty beet burgers at any Chicago area Whole Foods.
Last week my mind wandered to these beet burgers once again. Even craving them more than peanut butter on a spoon. (If you know me, then you know that’s A LOT.) So the adventure began to attempt and create the best beet burger on the planet.
My version includes quinoa, dates, walnuts (or pecans!), beets, spices and so much more! It’s quite an odd combination of ingredients but I love how the quinoa crisps up on the outside; the dates sweeten the burger yet the spices give it nice flavor. Oh and that pepper jack cheese on top? Necessary.
I was able to try out a new GO VEGGIE cheese for this recipe and am completely smitten. As you probably know, I’ve been working with GO VEGGIE over the past two years but Pepper Jack just so happens to be my absolute favorite flavor yet. It melts and tastes just like the real deal. Winning on all accounts right there.
Here are some helpful tips when you make veggie burgers:
When you mix together the burger and form patties, they should feel firm and hold together. The mixture shouldn’t be too wet or sticky. If it is super sticky (sticks to your hands) add in a little oat flour or breadcrumbs. As you start to make veggie burgers more, you will discover how you best like your burgers and what you need to add.
Because these are vegan burgers, you can taste as you go. Taste and adjust seasoning to your liking!
If you make these, I would love for you to leave a comment below or snap a pic, upload it to Instagram and tag #ambitiouskitchen! Enjoy the burgers. xo!
- Serves: 6 burgers
- Serving size: 1 burger with cheese (no bun or toppings)
- Calories: 315
- Fat: 16.5g
- Saturated fat: 3.1g
- Carbohydrates: 35g
- Sugar: 14.8g
- Fiber: 5.4g
- Protein: 9.3g
- 3/4 cup uncooked quinoa
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 1 tablespoon coconut oil, divided
- 1 yellow onion, diced
- 1/2 cup chopped and peeled beets (about 1 beet)
- 4 large pitted Medjool dates, finely chopped
- 1 cup walnuts or pecans, whatever you prefer
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander (can sub cumin)
- Oat flour or GF breadcrumbs, if necessary
- 5 slices Go Veggie Lactose Free Pepper Jack singles
- 5 whole grain or gluten free buns or lettuce wraps
- For topping: Sliced mango, avocado & sprouts
- Place 3/4 cup quinoa and 1 1/2 cups water in a small sauce pan over high heat, bring to a boil, then cover, reduce heat and cook for about 15 minutes or until all the water has been absorbed by the quinoa. Allow the quinoa to cool for 5-10 minutes.
- In a small bowl, mix together flaxseed meal and 5 tablespoons of water to form a flax egg. Place mixture in fridge until ready to use so that it has time to gel up (to become egg-like).
- While the quinoa is cooking, add 1 teaspoon of coconut oil to a medium skillet and place over medium high heat. Add onions and saute until translucent, about 4 minutes.
- Next add in cooked quinoa, onion, chopped beets, dates, walnuts, salt, pepper, garlic powder, cayenne pepper and coriander to a food processor and pulse 10-15 times until the mixture resembles ground beef. Transfer to a bowl and add in your flaxseed meal. If the mixture feels to wet and sticks to your hands, add a little oat flour or breadcrumbs. Start with a few tablespoons and gradually increase until the mixture is no longer sticky. Form into 6 patties, about 1/2 inch thick. Each patty will be about 1/3 cup of the mixture.
- Heat a nonstick skillet over medium heat and add the remaining coconut oil. Add the patties to the oil, two at a time if your pan is on the smaller side (this makes them easier to flip), and cook for about 4-6 minutes or until patties are golden brown, then gently flip and cook for an additional 4-5 minutes. Add the cheese a minute or two before taking off the heat.
- Serve burgers on buns or lettuce wrap and garnish with mango, avocado and sprouts. Makes 6 burgers.
The nutrition information provides includes all ingredients including cheese. It does not include buns or any additional toppings.
This recipe is in partnership with Go Veggie All text, opinion and recipes are my own. Thanks for continuing to support AK and the brands that help make this site possible.