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This Beet Burger with Chickpeas and Quinoa has it all! Color, taste and nutrition. With a delicate texture and earthy flavor, this is a healthy beauty you will find yourself craving.

Many thanks to Wendy for having me guest post on her beautiful site! I'm Alanna, the recovering pastry chef behind The Bojon Gourmet, and lover of the Andean super-grain.

I'm happy to share a favorite quinoa recipe today: Beet Burgers with Chickpeas & Quinoa. These burgundy beauties have a delicate texture, with the earthy flavors of beets, beans, and grains all bound together with a little egg and oats, and laced with lemon and parsley.

I like to make my own buns as they are heads and tails above store-bought, but you can also forgo the bread altogether and serve this with a little yogurt sauce and a salad.

Tips & Tricks for Perfect Beet Quinoa Burgers

Make ahead magic: You can cook the quinoa, chickpeas, and veggies a day or two in advance. The burger mixture itself will keep well in the fridge for several days, making it easy to cook fresh patties on demand. You can also freeze the fried burgers for a quick meal later on!

Short on time? If you don’t have 8 hours to soak your beans, you can cover them with boiling water and let them sit for 1–2 hours as a quick soak method. Or, cook them from dried—just keep in mind they'll take a little longer. I love cooking my own beans (see instructions below), but canned or jarred chickpeas work in a pinch. Just note: they’re usually firmer, which can make the burgers a bit more delicate and harder to bind.

Bean conversions made easy: I used ½ cup of dried chickpeas, which yielded about 1¼ cups of cooked beans. If you're using canned, go ahead and use the whole can (roughly 1½ cups). Skip the bay leaf if you’re going this route.

Vegan-friendly swaps: While I haven’t tested it yet, you could try replacing the egg with 1–2 tablespoons of ground flaxseed or chia seeds mixed with ¼–½ cup of warm water. This should help bind the burgers while keeping them vegan.

No quick oats? No problem. Just blitz regular oats in a coffee grinder or food processor for a few seconds to break them down a bit—they’ll work just fine.

Weigh your beets: Beets vary a lot in size, so to keep things consistent, weigh them before grating. You’ll want a total of 10 ounces.

Having trouble with the burgers holding together? These patties are meant to be tender, but if they’re too delicate, try one of these fixes: add another egg, stir in extra quick oats, or mix in some ground chia or flaxseed. Letting the mixture rest in the fridge also helps firm everything up for easier handling.

Photo of a bunch of beets on a dark background preparing to make Beet Burgers.

Photo of dry quinoa in a fine metal strainer measured to make a Beet Burger Recipe.

Photo of the ingredients for a Beet Burger with quinoa and chickpeas being mixed together in a metal bowl.

Photo of a Beet Veggie Burger cooking in a small cast iron skillet.

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Horizontal image of a prepared Beet Burger Recipe on a bun with avocado and sprouts sitting on a white plate.

Ingredients

The burger mixture:
2 cups garbanzo beans drained and rinsed
1 ½ cups cooked quinoa white or multi
salt
3 red beets about 10 ounces
1 tablespoon olive oil
1 yellow onion finely diced
2 cloves garlic minced
2 tablespoons cider vinegar
2-4 tablespoons parsley finely chopped
1 lemon zest and juice
1 large egg
½ cup quick oats
For serving:
several tablespoons of light olive oil for frying the burgers
buns such as Honey Oat Beer Buns, halved and toasted
mustard mayonnaise, avocado, thinly sliced red onion, sprouts, or other toppings of your choice

US Customary - Metric

Instructions

Cook the veg: Peel the beets with a potato peeler, then grate them on the large holes of a box grater. The beets will spray, so wear an apron and have your work area clear of things you don't want covered in tiny red specks. Heat the oil in a wide saute pan (that has a lid that you will use later) over medium heat.
When it shimmers, add the onion and cook, stirring occasionally, until tender, 5-10 minutes. Add the garlic, the grated beets, and a big pinch of salt. Give it a stir, then cover the pan and let the mixture cook, stirring occasionally, until the beet is tender, 5-10 minutes. Remove from the heat and deglaze by adding the vinegar and stirring up any good stuff that is stuck to the bottom of the pan.
Make the burgers: In a large bowl, combine the cooked chickpeas, quinoa and beet mixture and mash with a potato masher to break up the beans slightly - the mixture should still be fairly chunky.
Stir in the parsley, lemon zest and juice, egg, oats, and ¼ teaspoon salt until combined.
Cook the burgers: Divide the mixture into 6 equal portions (a large spring-loaded scoop works well) and shape into 1" thick rounds. Coat the bottom of a wide skillet with oil and heat over a medium flame until the oil shimmers. Carefully add the burger patties.
Cook until the first side is golden, 2-3 minutes, then flip and cook on the second side until it is golden and the burger is cooked through, 2-3 minutes, reducing the heat if the burger is browning too quickly.
Serve the beet burgers on toasted buns slathered in any toppings you like.

Notes

Adapted loosely from The Kitchn

Tips for Making Beet Burgers

- If you don't have 8 hours to soak your beans, you can cover them in boiling water and let them sit for 1-2 hours, or just cook them from dried; they will take a bit longer to cook. I like to cook my own beans, as directed below, but you can try using canned or jarred ones if your prefer; these tend to be firmer and may cause the burgers to not hold together as well. The half cup of dried beans that I cooked yielded 1 ¼ cups of cooked beans, but you can throw the whole can in, which should contain about 1 ½ cups. In that case, you won't need the bay leaf.
- I'm guessing that you could omit the egg and substitute 1-2 tablespoons of ground chia or flaxseed mixed with ¼ - ½ cup warm water for a vegan option, though I have yet to try this myself.
- If you don't have quick oats, try whizzing regular oats in a coffee grinder to break them up a bit. Since beets can vary greatly in size,
- I recommend weighing your beets prior to grating - they should be 10 ounces in all.
- These burgers are pleasantly tender, but if they don't hold together well enough to fry them, try adding an extra egg, more quick oats, or some ground flax or chia seed to the burger mixture. A rest in the fridge will also help them hold together better.
- The quinoa, chickpeas and vegetables can all be cooked a day or two ahead of time. The burger mixture keeps well for several days in the fridge for on-demand burgers; you can also freeze the fried patties.

Serving Suggestions for Beet Burger Recipe

These are heavenly on homemade Honey Oat Beer Buns, but feel free to use your favorite store-bought buns, or eat the patties atop a salad instead.

Nutrition

Filed Under:

Gluten Free Recipes Main Dish Recipes Quinoa Vegetarian Recipes

Beet Burger with Chickpeas and Quinoa

Tips & Tricks for Perfect Beet Quinoa Burgers

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