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One vegan beetroot & quinoa burger on a rocket salad

Vegan beetroot & quinoa burgers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus sitting
  • Easy
  • Serves 4

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal342
high infibre6g


  • 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

For the salad

  • 25ml beetroot preserving liquid
  • ½ lemon, juiced
  • 100g low-fat soy yogurt
  • 50ml extra virgin olive oil
  • 200g rocket


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 4

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

Recipe from Good Food magazine, May 2021

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A star rating of 5 out of 5.2 ratings

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