Inside scoop: This vegan beet burger is packed with protein, healthy fats and fiber.
This recipe was submitted by Vanessa Baron, mom, wife, Holistic Nutritionist, Success Coach, free spirit and lover of all things veg.
Your nutrient dense summer quinoa burger is in, and it’s a rich hue of purple!
A purple burger? What’s that you say?
Although we aren’t strict vegetarians or vegans, we definitely respect the power of the veggie, and we do this by eating a wide variety of foods, or finding the perfect healthy swaps when our body is really craving nutrients!
And that’s why we love to have delicious, nutritious, plant based recipes like this Vegan Beet Burger With Avocado Mango Salsa in our back pocket, so that when we need that meat break, there’s a quick, simple and totally delicious recipe we can whip up.
Although we totally love beets, we were hesitant about the idea of making burger out of beets. We know the nutrition power is there, but is the taste factor really there?
Let us tell you, this recipe has it all! The taste factor, the health factor, and although it may seem like a lot of ingredients, they are pretty simple, but you can also simplify them further by buying pre-cooked quinoa!
WHY CHOOSE THIS VEGAN BEET BURGER?
Aside from the health benefits of beets (like phytonutrients, folate, anti-inflammatory properties, detoxifying properties, and the list goes on), beets have an incredible sweetness to them that really adds depth and flavour to your cooking and baking.
We just love how this vegan beet burger is blended with protein packed quinoa, healthy fat sunflower seeds, delicious and earthy mushrooms and then topped with the sweet sweet joy of avocado & mango salsa.
You’re going to love this vegan beet burger, it:
- Is plant based
- Contains a wide variety of nutrients
- Packed with protein
- Packed with healthy fats
- Loves your liver
Get in on this recipe today, or check out one of our other favourite, grill-able Vegan Black Bean Burger, just in time for the patio party. This vegan beet burger works perfectly on a brioche bun, on top of a salad, or in Boston Bibb lettuce wraps, and if you want to go a bit wild, you could even get some authentic corn tortillas and taco it up!
And, if you’re looking for some more healthy summer swaps, be sure to download our printable and totally fridge-worthy Healthy Food Swaps List here:
What are your thoughts on this vegan beet burger?
Beet Burgers
Ingredients
- 2 beets medium, peeled & shredded/grated
- 1 cup sunflower seeds raw ground
- 1 can black beans small can, drained & rinsed
- 1 shallot minced
- 1 cup cremini mushrooms finely diced
- 2 Tbsp extra-virgin olive oil
- 1/2 cup quinoa uncooked
- 1 cup vegetable stock low-sodium
- 1 tsp chili powder add more if you like more chili flavour
- ¼ tsp cayenne pepper (optional)
- ¼ tsp salt
- ¼ tsp pepper
Directions
In a small saucepan, boil vegetable stock and add quinoa. Cover, reduce heat to low and cook for 15-20 minutes. Remove from heat, uncover, fluff with fork, and set aside to cool once done.
- While the quinoa is cooking, do all your veggie prep (if not already done).
- In a large frying pan, heat 1 tbsp. olive oil over medium heat. Add mushrooms and shallot. Season with salt & pepper and cook until soft, about 3-4 minutes. Remove from heat.
- In a large bowl, add black beans and roughly mash. Add mushroom and shallot mixture, followed by quinoa (1 cup), beets, and spices. Mix together. Add in the ground sunflower seeds and mix together again.
- Grab a handful of the burger mixture and tightly squeeze into patties (try not to make too thick). Place them on a large plate, cover, and put them in the fridge for about 20-30 minutes while you preheat the oven to 400°F and prep the salsa (recipe below).
- Lightly oil a large baking sheet with olive oil. Place burgers on baking sheet and lightly brush tops with remaining olive oil. Bake for 15 minutes, carefully flip, and bake for another 12-15 minutes.
Avocado Mango Salsa:
Ingredients
- 1 mango large peeled & diced
- 1/2 red onion diced
- 1 avocado pitted & diced
- 2 tbsp cilantro roughly chopped
- 1 tbsp lime juice freshly squeezed (about 2 limes)
- 1/4 tsp sea salt
- 1/4 tsp pepper
Directions
- In a small bowl, toss together mango, red onion, avocado, cilantro and lime juice. Season to taste with salt & pepper. Cover bowl and place in fridge to chill and let flavours mingle.
Vanessa Baron
Rockin’ Salutes! My name’s Vanessa Baron and I’m a mom, wife, Holistic Nutritionist, Success Coach, free spirit and lover of all things veg. I created The Radiant Herbivore for anyone interested in adopting or refining a plant-based diet. I’m a firm believer that being healthy doesn’t mean your life has to be boring or complicated – in fact, I believe food should be an adventure and add some luxury to your life. I learned to ditch the notion of being perfect a long time ago – I still nosh on chocolate, attend BBQs and potlucks, eat out at restaurants and sip on fine wine. You won’t find me counting calories or worrying about carb + fat intake either – there’s seriously no need when you’re nourishing your body with healthy, whole foods!
I just made these and they turned out great. I didn’t use the mushrooms and I added raw sweet onion to the mixture. I served it With a spicy homemade coke slaw and topped w a little lemon tahini dressing.
Delicious and thank you. ?
So glad you loved it! Love lemon tahini dressing.