Home » Recipes » Best Beet Quinoa Veggie Burger | Vegan and Gluten-Free!

Best Beet Quinoa Veggie Burger | Vegan and Gluten-Free!

by Capri Lilly

This is the best veggie burger recipe if you want to make the oh so delicious, and highly-coveted Beet Quinoa Mushroom Burger. With just a few ingredients: shredded beets, roasted vegetables, and savory mushrooms, you have the best vegan burger recipe. This is a tasty, healthy burger recipe that provides you with a filling, flavorsome, and thick veggie patty with a crispy layer on the outside and mouthwatering roasted flavors on the inside. It goes perfectly with smoky sweet potato fries, a side salad, and some friends!

Only a few more days left of Vegan January! To be honest, I am contemplating how I want to continue my healthy eating lifestyle after January is over. Eating vegan for the month of January has been truly rewarding and enlightening. I expected to dread it, but I actually have enjoyed every moment of it. I’ve developed tons of new recipes in the kitchen and feel that going vegan has pulled me into a beautiful creative spiral. Not only that, but I also feel great. I feel lighter, more energized, and haven’t had any stomach issues—except for the time that I mistakenly ate “alternative cheese” that had milk casein and derivatives in it; an entire two-day stomach ache.

Ultimately I have loved eating vegan for January and I feel it helped me reorient my approach to my meals. I always ate a plate of hearty vegetables and organic meats. However, eating a meal without meat forces you to restructure your thinking and figure out how to make a filling, nutrient-rich, protein-packed meal without the meat. Surprisingly, it was very easy and now I feel I’ve developed the habit of having vegetable-forward dishes, where the vegetables are the elaborate centerpiece and (when I return to meat) the meat is the simple accompaniment. And that is easy to do, especially when you have meals like these: 

Oh my! This beet burger was out of this world! The beets give the burger a nice red color giving it an uncanny resemblance to actual meat. The taste of the burger is phenomenal: savory due to the mushrooms and roasted vegetables, flavorful because of the cumin and chili powder, and delicious due to the beets, which have only a subtle taste but help keep the burger moist and tender—very important when it comes to veggie burgers that can easily taste dried out.

Why Beets?

I actually received a lot of questions about the taste of the beets in the burgers when I posted the making of these burgers on my Instagram Story. I received a lot of skeptical inquiries such as “Why I was using beets?” and mostly, “What does it taste like?”

I use the beets because they give the veggie burger a beautiful, deep color while providing tons of flavor and nutrients. The beet taste is VERY subtle–you wouldn’t know it was in there unless I told you or you could gather from the color, haha. But yes, beets hardly have a taste, but they do help to keep the inside of the veggie patty from getting dried out during the cooking process, which keeps the burger “juicy” and flavorful. 

This beet Quinoa Mushroom Burger recipe is super simple, needed less than 10 ingredients!

  • 3/4 cup quinoa 

  • 3/4 cup brown rice 

  • 3/4 cup chickpeas

  • 1 cup shredded beets 

  • ~ 3 tbsp almond meal 

  • 2 celery stalks, chopped 

  • 1/2 onion, chopped 

  • 1 cup mushroom, sliced

  • 1 large carrot, sliced 

I use both quinoa and brown rice to make the veggie burger hearty and filling– plus both are a great source of protein and fiber. 

The almond meal helps to absorb any excess moisture. I recommend starting with one tablespoon and adding more as needed. 

To prepare the beets simply use a food grater to shred beets. The vegetables can be easily prepared by simply chopping and roasting them in the oven. 


  • 2 tsp cumin 

  • 1 tsp chili powder 

  • 1 tsp sea salt

Feel free to substitute smoked paprika for chili powder. I find the cumin creates a robust, savory flavor, but feel free to omit the curry if you prefer.


  • Make these burgers a lot quicker by preparing the quinoa, rice, and veggies beforehand. quinoa and rice can be made 1-2 days in advance. veggies can be made up to a day in advance

  • The burgers hold up well in the freezer! If you do not make all the burgers you can simply form a patty, line it with parchment paper, and seal it in a freezer-proof container.

  • If you make all the burgers and have left overs, you can freeze and left overs and when you’re ready to enjoy, simply microwave them for 30 seconds and warm them up on the stove or oven (at 350°f for 10 mins)

Best Beet Quinoa Veggie Burger

Capri Lilly | GFBThe Best Beet Quinoa Mushroom Burgers

  • prep time: 20
  • cook time: 40
  • total time: 1 hour

Servings: Makes 8 Veggie Patties


  • 3/4 cup quinoa
  • 3/4 cup brown rice
  • 3/4 cup chickpeas
  • 1 cup shredded beets
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt
  • ~ 3 tbsp almond meal
  • 2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 cup mushroom,sliced
  • 1 large carrot, sliced


  1. Preheat the oven to 375° F. On a parchment lined baking sheet, placed chopped mushrooms, onions, carrot, and celery. Season lightly with salt and pepper. Roast for 15-20 minutes.
  2. Cook the quinoa and rice as normal, according to the package.
  3. While the vegetables are roasting, prepare beets. Thoroughly rinse a large beet until all dirt is removed. Remove the skin of the beet using a potato peeler. (Be sure to leave a Half of an inch at the bottom for you to hold). Using a cheese grater, shred the beet until you have one cup of beets.
  4. Once the quinoa, rice, and veggies are done, combine all ingredients except the beets and almond meal into a food processor or blender. Blend the ingredients lightly, just to breakdown larger chunks and mix the ingredients together.
  5. Transfer the mixture into a large bowl, then slowly stir the beets into the mix. Be sure to mix throughly so all the ingredients are well combined.
  6. Add the almond meal in 1 tablespoon at a time to absorb any excess moisture. The mixture should now be thick and you can easily form patties.
  7. To form patties, take about 1/2 cup of the mixture and use your hands to form small balls. Place on a parchment lined baking sheet and flatten slightly
  8. Bake at 375° F for a total of 30-35 minutes. Be sure to flip halfway through, but handle the burgers with care so they do not break.
  9. Enjoy on a bun or on a bed of mixed greens with your favorite toppings

Nutrition (1 of 8 patties):

  • Serving: Makes 8 Burgers
  • Calories: 81
  • Fat: 1.4g
  • Cholesterol: 0mg
  • Carbohydrates: 14.6g
  • Sugar: 3.4g
  • Protien 3.3g


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