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Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts

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

Course Burger, Dinner, Gluten Free, Vegan Friendly, Vegetarian
Keyword beet burgers
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 burgers
Calories 315 kcal
Author Monique of AmbitiousKitchen.com


  • 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.

Nutrition Facts
Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts
Amount Per Serving (1 burger)
Calories 315 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 3.1g19%
Carbohydrates 35g12%
Fiber 5.4g23%
Sugar 14.8g16%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.