Vegan beetroot & quinoa burgers

Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal

  • Prep:15 mins
    Cook:30 mins
    plus sitting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 342
  • fat 22g
  • saturates 3g
  • carbs 25g
  • sugars 0g
  • fibre 6g
  • protein 8g
  • salt 0.2g


  • 2 tbsp rapeseed oil
  • 1 red onion, finely chopped
  • 1 tbsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 200g quinoa, cooked
  • 2 large cooked beetroot (150g), finely grated and liquid reserved
  • 50g plain flour
  • 2 tbsp milled flaxseed
  • ½ small bunch of coriander, plus a few leaves to serve
  • 25ml beetroot preserving liquid
  • ½ lemon, juiced
  • 100g low-fat soy yogurt
  • 50ml extra virgin olive oil
  • 200g rocket


  1. Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.

  2. Divide the mixture into four – it will be quite loose – then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.

  3. Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.

  4. To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.

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