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Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts

Vegetarian quinoa beet burgers with sweet and spicy flavors. Naturally gluten free & vegan. Delicious topped with sweet mango, creamy avocado & sprouts!

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

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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.

quinoa beet burgers topped with mango and sprouts

What ingredients are in beet burgers?

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 and the spices give it nice flavor.

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. Don’t be nervous!

quinoa beet burgers on a wooden board with beer in the background

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!

More healthy vegetarian recipes you’ll love:

Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce

Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers

Broccoli & White Cheddar Quinoa Mac and Cheese

Tofu Vegan Nachos with Cashew Cheese Sauce

Vegan Turmeric Pineapple Tofu Kabobs

Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts

5 from 3 votes
Quinoa beet burgers with mango and sprouts
Course Burger, Dinner, Gluten Free, Vegan Friendly, Vegetarian
Keyword beet burgers
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serves 6

Vegetarian quinoa beet burgers with sweet and spicy flavors. Delicious topped with sweet mango, creamy avocado & sprouts!


  • 3/4 cup uncooked quinoa
  • 2 tablespoons flaxseed meal
  • 4 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
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup breadcrumbs, gluten free if desired
  • 5 whole grain or gluten free buns or lettuce wraps
  • For topping: Sliced mango, cheese, avocado & sprouts


  1. 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.
  2. In a small bowl, mix together flaxseed meal and 4 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).

  3. 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.
  4. Next add in cooked quinoa, onion, chopped beets, dates, walnuts, salt, pepper, garlic powder, cayenne pepper and cumin to a food processor and pulse 10-15 times until the mixture resembles ground beef. 

  5. 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. 
  6. Form into 6 patties, about 1/2 inch thick. Each patty will be about 1/3 cup of the mixture.
  7. 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.
  8. Serve burgers on buns or lettuce wrap and garnish with mango, avocado and sprouts. Makes 6 burgers.

Recipe Notes

If you notice that the burger is too moist, feel free to add in a tablespoon or two of oat flour, this will help the burger to stick together better.

The nutrition information provides includes all ingredients including cheese. It does not include buns or any additional toppings.

Servings: 6 burgers
Serving size: 1 burger
Calories: 315kcal
Fat: 16.5g
Saturated fat: 3.1g
Carbohydrates: 35g
Fiber: 5.4g
Sugar: 14.8g
Protein: 9.3g


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