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Red Beet Burger with Sweet Potato Fries

Amy Goodrich
Red Beet Quinoa Veggie Burger
Red Beet Quinoa Veggie Burger
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Red Beet Burger with Sweet Potato Fries

One of my favorite veggie burger recipes. It takes a while to make, but it is totally worth it!
Course Dinner
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings 2
Calories 689kcal

Ingredients

For the fries

  • 2 sweet potato cut into fries
  • 1 tablespoon corn meal
  • 1 tablespoon cooking oil olive or coconut oil
  • 1/2 teaspoon ground cumin
  • black pepper to taste

For the burgers (2 small or 1 big burger/each)

  • 2 cups red beet (raw) cut into small cubes
  • 1/4 cup uncooked quinoa red or white quinoa
  • 1/3 cup red onion finely chopped
  • 1 egg or chia/flax egg (scroll down for more info)
  • 2 cloves garlic minced
  • 1 Thai chili pepper or jalapeno finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 cup Panko/breadcrumbs (GF if needed) oats work as well
  • 4 burger buns or bread rolls of your liking (GF if needed) I used a sourdough baguette
  • 1 cup salad greens of your choice
  • 1/2 cup tomato sliced

For the sauce

  • 1/2 avocado
  • 1/2 lime/lemon juice only (to taste)
  • black pepper to taste
  • sea salt to taste

Instructions

  • Preheat oven to 400°F or 200°C.
  • Place red beet cubes on a lined baking tin rubbed with olive or coconut oil. Roast for 20-30 minutes, or until soft.
  • While cubes are roasting, rinse and cook quinoa according to the instruction on the package.
  • Remove red beet cubes from the oven and add to a food processor. Pulse a few times. Do not mash completely as you need some texture to make the burgers.
  • Add them in a large bowl together with all other burger ingredients and mix well.
  • With wet hands, make 2 or 4 burger patties. Add more breadcrumb if the mixture is too mushy or water or another egg if it’s too dry and falling apart.
  • Cook in the oven for 15 minutes on each side. If your oven is too small to add fries and burgers, cook burgers in a skillet with coconut oil or olive oil over medium heat. About 5 minutes each side.
  • Place sweet potato fries on a lined baking sheet, rub with coconut or olive oil and sprinkle with cornmeal. Toss to combine and bake for 25-30 minutes. They will be ready when the burgers are ready.
  • While burgers and fries are baking, mash all sauce ingredients and set aside in the fridge.
  • Assemble burger and serve with sweet potato fries.
  • Enjoy!

Notes

  • The recipe makes 2 small burgers or 1 big burger each. I made small ones because they are easier to handle and won't fall apart that easily when cooking.
  • 1 vegan egg = 1 tbsp chia or flax seeds + 3 tbsp water. Mix and let sit for a few minutes. Use as you would use a normal egg in baked goods. Ypou could also use 2-3 tbsp nut butter as an egg replacement. 
  • Time-saving tip: Double, triple, etc burger recipe and freeze burger patties, uncooked, for later. Make sure to freeze them in a single layer or add parchment paper between different layers.
  • NOT INTERESTED IN MAKING THE FULL DISH? CLICK HERE FOR BURGER-ONLY RECIPE. 

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