I’m not keen on converting classic meat dishes into meatless ones by any means, but when it comes to veggie burgers, I just can’t stop exploring the combinations. It took me quite a while to hit the perfect texture, and I have to tell you – it isn’t about the veggie you choose as a base, the spices you use or the grains you combine for texture.
To show you the secret to the perfect veggie burger, I would tell you one single word – roast. There is no other cooking method to better enhance the flavor and get the most out of your veggies than roasting them.
Smoky flavor, succulent and chewy texture – this is what everybody’s expecting when taking a greedy bite from a veggie burger.
The main ingredients for a veggie burger are practically the same every time, but it’s the cooking method that really turns things upside down. Roasting your veggies is definitely a must, and although I personally prefer baking my patties because it’s the healthiest way to go, lightly frying or grilling will enhance your burger taste.
As for the ingredients, here are the basic foods to have on hand when thinking about putting together a veggie burger:
– vegetables as base – beet roots, sweet potatoes, eggplants, mushrooms, corn, carrots, cauliflower, potatoes.
– grains, legumes, or cereals to give texture – rolled oats, millet, bulgur, sprouted wheat berries, lentils, chickpea, beans, quinoa.
– seeds or nuts to add more texture and nutritive value – sunflower, pumpkin, flax or chia seeds, hemp hearts, walnuts, hazelnuts.
– garlic, onion, and different spices (cumin, turmeric, curry, aromatic herbs) for flavor.
– eggs or egg substitutes for keeping all the above together.
The burger I made today has it all – texture, succulence, delicious dressing, fries and tons of healthy stuff (you could tell this just by looking at its gorgeous colors). This veggie burger is made with beets and quinoa.
The dressing is a delicious and zingy combination of avocado, tahini, and lime, and it’s topped with baked sweet potato fries, all packed in a puffy wholemeal and buckwheat bun.
Take a look at this nourishing yumminess:
– beets have antioxidant, anti-inflammatory, and detox properties (I add beets to my smoothies and my Ruby Detox Elixir, it’s so nourishing!).
– quinoa is a great source of quality proteins, but also minerals like manganese, magnesium, and zinc.
– sweet potatoes are one of the richest foods in beta-carotene, which is turned into vitamin A by our cells.
– avocado is packed with minerals, but also healthy fats that increase the intake of the beta-carotene from sweet potatoes (by the way, you should always combine orange and purple veggies with a healthy fat – olive oil, nuts, seeds, or avocado, to facilitate better absorption of the antioxidants).
I baked the veggie patties in the oven, but you can grill or fry them in a few drops of coconut oil. The whole process might look quite complicated, but it’s all about good planning of every step to have all the food ready at the same time.
They are pretty hearty, so you would be just fine with only one burger.
If you’re looking for another delicious fast food recipe tuned healthy, check out my Falafel Wrap recipe.
If you make any of these recipes don’t forget to tag me on Instagram @theawesomegreen so I can see and share them with the community!
The Ultimate Veggie Burger
- For the Burgers
- 2 cups beet root peeled and cut into cubes
- 1 cup red quinoa white is just as fine, cooked
- 1 tbsp olive oil
- 1 egg
- 1 onion finely diced
- 2 garlic cloves crushed
- 2 tbsp wholemeal bread crumbs
- 1 tbsp flax seeds
- 1 tsp coconut oil melted
- 2 tsp lemon juice
- 1/4 tsp chilli flakes
- 1 tsp pink Himalayan salt
- For the Dressing
- 1 ripe avocado
- 2 tbsp tahini sesame paste
- 3 tbsp lime juice
- 1 garlic clove
- 1/4 tsp pink Himalayan salt
- For the Fries
- 2 sweet potatoes peeled and cut in 1/4-inch long slices, then 1/4-wide inch strips
- 1 tsp olive oil
- 1 tbsp cornmeal
- For assembling
- 4 Wholemeal buns
- 1 bunch of parsley finely chopped
- For the buns (6-8 buns)
- 1 cup whole wheat flour
- 1 cup buckwheat flour
- 1 tsp active dry yeast
- 1 tsp unrefined sugar
- 1 tbsp ground flax seeds
- 1 tbsp virgin olive oil
- 1 tsp sea salt
- ½ cup filtered water
- ½ cup warm vegan milk of choice
- Preheat the oven at 175°C/347°F.
- Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
- Remove from the oven and set aside to cool.
- Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.
- Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.
- With slightly wet hands, shape the burgers and place them on a lined baking sheet.
- Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
- Place the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine.
- Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.
- While the burgers are baking, prepare the dressing and the buns. Place all the ingredients in the food processor and process to obtain a creamy sauce.
- For the buns
- Mix the yeast with sugar and let dissolve in a small bowl with the filtered water for five minutes, to activate it.
- In a large bowl mix the flours with salt and ground flax.
- Transfer into the food processor bowl, add the olive oil, vegan milk and dry yeast mixture and process to obtain an elastic dough.
- Grease the large bowl with olive oil and transfer the dough into the bowl.
- Cover with a clean kitchen towel and let rise in a warm place for at least 30 minutes.
- Heat the oven at 200°C/392°F.
- Line a baking sheet with parchment paper. Shape the buns and line them on the sheet. Let rise for another 15 minutes.
- Bake for 5 minutes, then reduce the temperature at 175°C/347°F and bake for 30 minutes.
- Let cool completely before slicing.
- *This is a vegan version. For the vegetarians – just replace the ground flax with one organic egg. You can use an egg white to brush the buns top and sprinkle with mixed seeds that will stick on the buns while baking.
- For assembly
- Assemble the burgers immediately after removing from the oven.
- Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.
- Serve immediately.
Thalia @ butter and brioche says
Hands down the best veggie burger I have seen. You definitely can consider I will be recreating your recipe Ana, craving one of these burgers to devour right now!
Hey, Thalia, thanks! I’m sure you’ll love the taste, it became a favorite in my kitchen since I first made it. PS – I love your photo, you are so beautiful and elegant. Hugs, Ana
Marissa | Pinch and Swirl says
Wow, you win for the prettiest veggie burger I’ve ever seen. Calling it ‘ultimate’ fits. Love all of those flavors too…Inspired!
So happy I inspired you with my recipe! Thanks for visiting!
These look fantastic. I’m almost done making my first batch. Quick question. If I wanted to freeze half the batch, would I be better off baking them and then freezing or freezing raw and defrosting to bake?? Thanks
Hey Judi, I didn’t try to freeze them because we always eat all of them the same day :), the recipe is a favorite in my kitchen! However, I think freezing them raw would work best, because the ingredients are fresh and you preserve most of their nutrients for the next baking batch.
Hi, I was wondering what type of buns you use?
Hi Emmy, I make my own buns, a very easy recipe you can find in the previous comments.
Hiya just wondered if you could use sunflower or pumpkin seeds instead of flax seeds?
Hi Sophie, the flax seeds turn into a jelly when soaked, because they absorb the liquid. This is why they replace the eggs, because they actually hold the mixture together. If you don’t have flax seeds, you can use soaked chia seeds or psyllium husk (same quantity).
Would love to make this is there a link to the bun recipie??
Hi Maria, I’ve added the instructions for making the buns into the recipe.
Thanks so much
I’m making these now and they don’t are not holding together any suggestions?
Soo pretty! One great recipe to eat the rainbow.
Thanks, Nicole! It’s exactly what I wanted, a way to inspire for including more colorful veggies in our diet. Your veggie recipes are lovely!
Coach Pete says
Awesome – definitely will be passing this on to my clients!!!
Thanks, Pete, that’s great!
[email protected] says
I love veggie burgers and these look amazing. Great photos too.
Thanks so much, Eva! They also taste amazing 😉
The Blonde Chef says
This looks incredible! I love finding new beet burger recipes, and this one looks like a keeper! Can’t wait to try!
So happy that you liked the photos! Le me know how the burgers turned out!
Beautiful burger! I’ve been looking for the perfect beet burger recipe and now I think I’ve found it. Thank you!
I am assuming the 1/2 cup of quinoa is cooked correct ?
Yes, it’s cooked quinoa, and it can be replaced with cooked brown rice, same quantity (for the times when you don’t have quinoa in your pantry). Let me know how it turns out!
hi,can i have the recipe for the “bun” ?
Hey, I’ve updated the recipe with instructions for making the buns, please check the recipe.
Lori Cahill says
I agree the hamburger looks amazing. I am wondering how the buns could be made gluten free? Could I just substitute the whole wheat flour with a gluten free flour 1:1 ratio? Tired of passing up great hamburgers because can’t eat the buns….Thanks so much.
I’ve never tried baking these buns with gluten-free flour, but I think it worth giving a try, to enjoy a great hamburger 😉
Sara @ Don't Feed After Midnight says
That looks totally amazing and there isn’t a single ingredient I don’t love. Pinned to try very soon – thank you!
Thanks, Sara, let me know how it turns out! You can “veganise” it by replacing the egg with 2 tbsp ground flax seed soaked in water.
I’m a vegetarian, and this burger sounds amazing! I’m going to be making this recipe in the very new future for certain. I’m always looking out for new recipe ideas for a good veggie burger and this one just sounds (and looks) simply delicious. Also, we’re very much on the same page in regards to health and ‘healthy’ ingredients which is a huge plus. Can’t wait to try this!!
The burger is versatile and you can assemble it with different combination, but the roasted beets make it really special. Let me know how it turned out!
This recipe looks great! Wondering if you use 1/2 cup dry quinoa or 1/2 cup cooked? Thank you.
It is cooked quinoa. Thanks! XO
We have been so excited to try these! I just have a few questions.
Is it 1/2 a cup of cooked Quinoa or 1 cup of cooked Quinoa. I see 1 cup in the recipe and a few posts saying 1/2. We’ve tried to make them twice and each time they fell apart. Tried adjusting the breadcrumbs. Help! What are we doing wrong. Any tips?
Hi Wendy, it is 1 cup cooked (about 1/2 dry) quinoa. You can adjust the recipe by adding one more egg and a bit more breadcrumbs, or leave the mixture for 15 mins to rest, to allow the flax seed to absorb all the water and keep everything together. I hope it works this time!
I am looking forward to making this..
Your photography is fabulous – the best I have ever seen.
Thank you so much, Arlene :-)! XO
I just cooked and eat it! super delicious! My 3,5 year old daughter also approved it 🙂 .
I just wonder if you bake the burgers in the oven,,i guess? I fried them in a little oliveoil and it was fine, just the color was not that amazing.
Maybe it is possible to also give the ingredients in gram? I am never sure with cups….
Thank you for this awsome recipe!
haha, I just saw in a comment that its cooked quinoa 😀 I did without, it was crunchy but fine….
Hi Annika, here is a weight converter that I find very useful, you can choose the ingredient type: http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter. I baked the burgers in the oven, but lightly frying them in a bit of coconut oil is also a good option. I’ll update the information in the recipe – thank you so much for your detailed message and I’m really happy your baby girl liked it! Ana
Hi, This burger looks so good! I try to get more veggies in too, and will have to try it. Your photography is beautiful. Can I ask what lighting you use?
Hi Carol, you really have to give it a try – you’ll love it! As for photography, I’m always using natural light.
Aysegul - Ice says
Oh Ana..this burger looks so so gorgeous.
I am so going to make this. Beautiful photography as well.
Thanks so much, Aysegul! Hugs & kisses
Absolutely loved these patties. Had to tweak the recipe a bit to fit in what we like, but wow. Can only recommend to try these. And they look absolutely stunning. Gotta love a pink burger!
So happy you liked the recipe!
can you freeze these?
I didn’t try to freeze them, but I think they freeze well. When I’ll make them again I will freeze them and let you know how it worked!
How did freezing work? I was thinking of making a large batch to stick in the freezer.
How did freezing work? I was thinking of making a large batch to stick in the freezer. (Forgot to check notify so reposting)
I still didn’t try freezing the burgers, because we eat all of them in a couple of days 🙂
Alice @ Hip Foodie Mom says
This is glorious!!! I love it!
Thank you, Alice! 🙂
The recipe looks amazing and I can’t wait to try it out. Is there anything I can use instead of the breadcrumbs?
Thank you, Alison! You can replace the breadcrumbs with 2 tsp flaxseed or psyllium husk, they have the same water absorbing effect. Let me know how it turns out!
I’ve never made my own veggie burger, but I’ll definitely try this recipe for my first one! Anything with beets sounds great!
Thank you, Brooke, I’m really happy that you found here the inspiration for trying a veggie burger – let me know how it turns out, I’m pretty sure you’ll love it! I’m a big beet fan myself 🙂
I made this recipe for my husband the other night and he loved it so much he took the leftovers for work the next day! This was the first time I had ever cooked beetroot myself and I was so pleasantly surprised at the delicious flavour!
Thank you so much for this fantastic recipe 🙂
That’s so nice, I’m so happy he liked this burger, it’s a favorite in our house too 🙂
I read lots of food blogs all the time but, for some reason, I usually never try any recipe.
I’d pinned this one some time ago and I decided to make them yesterday. Oh. My. They are so so so good!! For real, I loved them.
I did tweak it a liiitle bit though. I don’t have an oven, so I steamed the beets and, to absorb their moisture afterwards, I added some polenta: extra crunch-iness! Haha
Thank you so so much 🙂
What a great idea, Antonella, I definitely have to try them with polenta! I’m really happy you liked the recipe! 🙂
I’ve just started to get into veggie food. This looks better then anything non-meat I’ve eaten for far.
Looks complicated to make, You should make a YouTube video of making this, so folks like me who are pretty useless in the kitchen can then have some hope of trying to make something like this.
I’ll give it a go, gulp.
Khan, I plan to start making videos soon, but meanwhile I try to make the recipes as comprehensive and easy to make as possible. Let me know how it turns out!
661 calories for a BURGER ?!?!?!?! It does not matter how good it looks !!
Rita, the calories are for the assembled burger, which is a pretty hearty meal, but very nourishing. You can skip the bun and sweet potatoes, and go for the beet patty with avocado sauce alone, maybe with a side salad – the calories will definitely drop down.
Just made these for the first time, delicious!
What is best to use as an egg substitute in the patties please?
Danielle, I would go with 1 tbsp ground flaxseed or 1 tbsp chia seeds, soaked. I hope these works for you too – let me know how they turn out!
Hi Ana! I’d love to try these!
Just need a clarification on the amount of quinoa. The way the recipe is written, I read that I need to cook 1/2 cup quinoa, which would give me over a cup of cooked quinoa. That sounds like a lot of grain for the amount of beet… So did you mean 1/2 cup cooked quinoa?
Cristel, I used 1/2 cup cooked quinoa (about 1/4 cup uncooked). I hope this helps and looking forward to hear about the way they turned out!
I am very confused. Recipe says 1 cup cooked quinoa but comment threads keep referring to 1/2 cup cooked quinoa. I also understood you updated the recipe but it indicates 1 cup cooked quinoa. Please clarify. The burgers look delicious. Thank you!
Robin, is 1 cup cooked quinoa (about 1/2 cup uncooked). I hope they turn out delicious 🙂
I’m sorry to beat this into the ground but your reply in this thread in 2015 says 1/2 cooked but now in 2017 it’s saying 1/2 cooked. If you read your June 3 reply it states that you use “1/2 cup cooked quinoa (about 1/4 cup uncooked)”
But the recipe is different than what the comments suggest.
I’m reading the comments because I did use a whole cup cooked quinoa and it completely fell apart. Now I’m thinking that it truly is 1/2 c cooked.
The taste was amazing and I want to keep trying to get it right. Love this burger.
Can you clarify if it did change from 1/2 c 2015 to now 1 c in 2017?
Hi Jen, I used 1/2 cup quinoa = about 1 cup cooked and it didn’t fall apart. If it still does, try adding an extra egg (or flax egg if vegan). I love this burger’s taste too, so I hope it works better next time!
Sorry…2017 = 1c
oh my gosh.. seriously incredible. i thought i had all the ingredients and get home from the store and it’s cous cous i have in my pantry instead of quinoa. well i made do and swapped it out and it still was amazing. i WILL be making these often!!
Cous cous makes a great replacement for quinoa, I’m pretty sure they’ll turn out great – let me know the result 🙂
Sorry me again! Once I had roasted the beetroot it had reduced which meant I had less than a cup full. Is it 1 cup after roasting or when still raw?
I used 1 cup cooked, but you can adjust the beet quantity according to your taste preferences.
It might be useful to add the uncooked quantities into the ingredients list. I did a search because I was unsure how much uncooked quinoa to cook and then came across this comment about the reduction in beetroot after roasting that I had not considered (mine has 5 mins left in the oven so I hope it’s enough). I’m looking forward to eating these tonight. Thank you
Hey Charlene, I really hope the burger turned out well! Thank you so much for the advice, I’m sure it will help!
Thank you Ana for creating God’s food!
Absolutely delicious!!! Look forward to trying more of your recipes :)))
Thank you Nikki, I’m so glad you found inspiration here!
This looks to die for! I can’t wait to try it!
Thank you, Georgie! I’m sure you’ll love this 😉
Heather Collins says
I had this burger at a restaurant and am so glad I found this!!! I just have one question, I don’t have a real kitchen so I cook my food at a friends house and re-heat it over a portable oven during the week. It says to serve immediately, is it ok to keep them refrigerated? Or frozen? Thank you for the recipe!
Hi Heather, I didn’t try to freeze them, but they actually keep very fine for about a week or so. I mentioned to serve them immediately to have them warm, but you can keep them in a glass box in the fridge for later. Thanks for your visit! 🙂
Sproutly Stories says
Wow, these look absolutely incredible! The beetroot looks amazing and almost makes the burger glow.
Will definitely have to give this one a try as soon as possible!
Thanks for sharing 🙂
Thank you Tam, let me know how it turns out, I’m pretty sure you’ll love it 🙂
Thanks so much for the recipe! I cooked these tonight and they were absolutely delicious, and my housemate said so too! I made the error of cooking 1/2 cup of quinoa and adding more cooked quinoa than is actually recommended. I swapped out breadcrumbs for oats (which I let sit in the mixture for a while to soak up the moisture), which worked a treat (and I imagine putting them in the food processor to make them finer may help the burgers to cling together better – I’ll try this in the future).
Thanks again! I’m putting this one into the recipe bank for the future!
Hi Ben, I’m so happy you enjoyed this recipe :)! Oats sound like a great option, because they add texture and absorb moisture, and I don’t think adding more quinoa is a bad thing, you can balance things with a little more moisture and I bet they were great! Thanks for your feedback! Ana
I do a lot of cooking. I followed the recipe closely and having spent a lot of time on this the resultant mess would not even shape into burgers. Awesome? No.
Sorry it didn’t turn out well for you. I can assure you that what you see in the pictures is the direct result of the recipe. And if you read the comments above you’ll see that other people made the recipe and the burger was great.
This burger looks awesome! Thanks a lot for the recipe. I am hosting a burger party soon and I have a few vegetarian friends coming so this would be perfect!
That sounds so exciting, let me know how they turned out! Have fun at your party 🙂
Hi Ana !
I’m from France and we tried your burger tonight ! We are not vegetarians at all but it was really amazing !!!! I will try the other recipes for sure !
That’s so great, I’m happy you tried an alternative to meat and you actually liked it :)! xxx
I came across your recipe when I was looking for a beet veggie burger, and I was entranced by the beautiful photo. You really need to clarify your first two ingredients. It 100% sounds like you’re calling for 1 cup of uncooked beets (which obviously reduces down to much less than 1 cup after roasting) and 1/2 cup of uncooked quinoa (which cooks into about 1 cup). As written, the recipe yields a loose mixture that will NOT hold together on a baking tray or griddle, to say nothing of a grill. I’m used to cooking on the fly and have made many veggie burgers before, so I was able to rejigger the ingredients to actually form a patty but it was pretty frustrating and underwhelming. I wish I’d read through all the comments, but really I encourage you to just clarify the ingredients list. I have no doubt this could be a good recipe, but not with these ingredients as written.
I’ve just checked the recipe and you are right. I’ve mentioned in the comments that quinoa needs to be cooked but forgot to update the recipe. Sorry about that, it is now fixed!
Great recipe which needs to be cooked pretty soon. Just one question is left!
How many burgerpatties do I get out of your recipe?
Thanks Mike, I hope you’ll give them a try soon :)! This recipe makes 4 patties.
Thanks for posting this recipe. Mine are in the oven now and didn’t hold shape too well (I see from comments I used too much quinoa) but they smell amazing. I figure the worst case scenario is a veggie sloppy joe! I’ll be making these often.
That’s so great, I am so happy every time I receive feed back from people who try my recipes! I am sure you’ll be making these often, I actually bake these every time I’m out of inspiration, and have them as snacks, or with a side salad, I love these burgers! Thanks for writing me 🙂
That’s so great, I am so happy every time I receive feed back from people who try my recipes! I am sure you’ll be making these often, I actually bake these every time I’m out of inspiration, and have them as snacks, or with a side salad, I love these burgers! Thanks for writing me 🙂
I’m looking for beets burguer and i found your recipe that i liked. But i was wondering if i could fry this burguer cause i want it form a crust. Or it will form the crust just by baking?
Hi Denise! Frying will definitely make a crunchier crust, but baking will also get a nice result. Let me know the result 🙂
Janet Paula says
Hi, I just wanted to check whether the 661 calories was correct. This is the highest calorie count having ever seen for a veggie burger. Perhaps there is answer to my question but I’m not able to spare the time to look through all the comments. Thanks.
Hi Paula, there are a lot of rich, nourishing ingredients packed into these burgers, including healthy fats and natural sugar loaded veggies – I don’t worry for calories as long as they come from healthy, nutrient-rich foods. As for the quantities, please refer to the recipe only. I really hope you will love this recipe as much as I do 🙂
Thank you for this recipe.
I really enjoyed making and eating this!
Hey Siebe, thanks so much for the feedback, I’m happy you liked the recipe! Actually one of my favorite too 😉
Is there any other bread, i can substitute the wholemeal buns for? I cant find them anywhere ):
You can use any variety you prefer, whether is gluten-free, wholemeal or classic bun. Also, I posted in the comments my recipe for buns, you could try that too 🙂
Gillian | Miss Clean Eats says
This burger looks crazy good! And the colors are amazing! I always love it when theres lots of colors. I’m so glad to see beetroot in this recipe, lot of people I know hate beetroot but with this I can just disguise them in the patty 🙂 Can’t wait to make this burger! Thank you for the inspiration!
Thanks Gillian, would love to see your feedback if you make the recipe! And yes, patties are such a great way to hide beetroot from the picky members of the family 🙂
That is an amazing healthy recipe , I’ve tried yesterday.. my burgers look the same compared to your ones, but something went wrong and in the cooking process in the oven they just fell apart! What could be the reason ?! Taste is really nice by the way!
Well, I’ve omitted an important step.. I haven’t put egg in the recipe as I’m vegan, I’ve replace it with a flax egg.. that might be the reason 😛 Maybe I should try following a vegan recipe as one of my first attempt in preparing burgers
Oh, sorry to hear that, yep, adding the egg it’s definitely a key step :)! Still, it should work with flax too, maybe you’ll give it a chance again and things will go just fine. Thank you for your feedback!
Janet Paula says
I would appreciate knowing about how much the 2 cups beet root, peeled and cut into cubes should weigh when purchasing.
Hey Janet, 2 medium beets (about 250-300 g) would work just fine.
Vicki Bensinger says
Is that 1 cup of dry quinoa cooked or 1 cup of quinoa that has already been cooked so it would be 1/2 cup dry?
Have you ever found the burgers not to hold together? If so have you tried using 2 eggs vs. 1 egg.
Wanted to try make a beetroot burger as one of our favourite bars do one that we love, made this and it’s somehow even tastier than theirs!! Didn’t have quinoa so used extra breadcrumbs but they came out beautifully, thanks for the great recipe! Definitely going to be making again !
Wow, this sounds sooo great, lovely to read it! Extra breadcrumbs are just fine, I added quinoa for enriching the nutritional value and add some texture, but the recipe is very flexible. Thanks for the feedback 🙂
Hi, I want to try a Vegan, gluten free version.
I saw the post about replacing the egg with ground flax seed.
Do you think ground oats would work instead of breadcrumbs?
Ground oats would do just fine, they’ll give them even more texture.
Diego Preza Monaco says
It looks amazing. Definitely gonna try! Do you have the recipe for the beautiful bun of the photo?
Thank you, I would love to read your feedback! The bun recipe it’s written in one of the first replies to the comments: https://www.theawesomegreen.com/the-ultimate-veggie-burger/#comment-237
it’s not vegan if it has eggs!
Ana, the picture of your burger is beautiful (your love & passion for photography shows brilliantly) but the taste, the texture this burger has, no picture can capture the goodness in this AHHHHH-mazing SUPER DELICIOUS Veggie Burger. OH my! I made this last night for dinner. I am very new to eating vegan for health reasons. I have 3 girls at home who really miss a lot of foods we used to eat so I search high and low for better than recipes. My family would be described as complete “foodie” people. We love good food, quality food, creative recipes using good & quality ingredients. We always used quality ingredients, but didnt realize what the actual food was doing to our bodies. Now that we are eating plant based foods only, I want to set a precedence for my children you don’t have to have eggs, cheese and meat to have an AHHHH-mazing SUPER DELICIOUS “burger”. They know and understand why we had to switch our way of eating, recipes like this are only helping them to realize a plant based lifestyle isn’t all about raw fruits and vegetables, it’s about feeding our bodies what its needs to thrive in a way that tastes good, that comfort food if you will, and doesn’t make you feel your eating salads all of the time. This recipe fits that requirement to the utmost!
I did do a few replacements: for the egg I used psyllium powder & warm water, for the breadcrumbs I used a medium grind cornmeal.
Thank you for the wonderful dinner experience our family enjoyed last night around our table. Cheers to many more for years to come!
Wow, Jena, thanks so much for your nice words, it was wonderful to read your comment! I love the way you “veganised” this recipe, and I’m happy you decided to switch to a healthier lifestyle for you and your family. You rock!!!
Hi Ana, this looks amazing and I can’t wait to try it. I had beet burgers yesterday at a vegan restaurant and fell in love with them. I hope these are as good! Two questions, temperature is 357 or 375? And can I use vacuum packed beets? Thank you, Leah
Glad you want to give these a try! The temperature is 175C/347F, and yes, you can use packed beets, although they will turn a bit mushy after roasting (double-cooking). These burgers can get addictive, they sure are for us:)
Delicious recipe! As I didn’t have avocado for the sauce I mixed it with mango and fresh spinach, turned out with a perfect exotic taste.
Wow, sounds like a great combo, I have to try this exotic twist! Happy you liked the recipe!
Really cool recipe! Although I made it with a flax egg to make it vegan for my friend and it would not stick enough to form nice patties. He gave me a cool trick that worked wonders tho. Adding flour (if you’re not gluten-free). The gluten formation that happens when you add flower to the mixture will give the mixture the perfect texture to form and cook patties that won’t fall apart. We added about 1/2 cup, maybe more.
He suggested adding something like potato starch instead for a gluten-free option. (he used to be a vegan chef, I’d trust his instincts)
Sounds great, Dana, I love your vegan take on my burgers! Thank you for the feedback! 🙂
I love beet burgers, I’m about to make your burgers but I’m curious and want to add the sweet potato to the patty? I’m planning on making them ahead to take with me to the camp so it would be much easier. Any advice?
I know my reply comes a bit late, so it would be really interesting to know if you added the sweet potato to the patties. I would definitely try this, because it will add creaminess to the burgers and make them even more yummy!
Great recipe! Thanks!
I tried it but I experienced some problems with the baking… The burgers have fallen apart:(! What can I do to avoid that? Some problems when I tried to fry them… They divided in lots of small pieces…
I’m really happy you like the recipe! Not really sure what the problem is, maybe adding one more egg will solve it. Thanks for the feedback!
Joanne Mills says
Can you use canned beets to make these burgers? If yes, what size tin? Would I still need 2 cups, drained and cut up?
Hi Joanne, I didn’t try using canned, but I assume you can preserve the quantities.
monica nardiello says
Great! I can’t wait to get it ready! Thank you very much
Matilda H says
Can i make it without egg?
Sure, you can use a flax egg (1 tsp ground flaxseed soaked into water)
I could’t get this recipe to hold together to make the patty kept sprinkling on more breadcrumbs just threw it all away.
the first time i made this recipe it didn’t stick together enough for burgers, so i wrapped the food it in a tortilla. you never have to throw food away.
What is cup in dl? Im from Sweden.
Looks delish Ana! I will be making this for sure. I read a number of posts regarding the freezing capabilities. Has anybody tried to freeze the patties for later use? How did it go? Are the patties still as good?
Thank you so much, Denise! I never tried freezing them, so any reply from my readers who did would be really appreciated
Almost done. So excited to taste it. My boyfriend will have one fancy Birthday lunch – beetroot lover.
Happy birthday for your boyfriend, I hope you had a great celebration! 🙂
Have made this time and time again. Sometimes I’ll just add roasted sweet potato mash on the bun. Also yummy with hummus. Absolutely delish.
the buns in the picture look good. what brand are they?
woops! i saw the recipe for the burgers. 🙂
Yes, it’s definitely healthier to make your own buns when you have time to bake
I’ve made the burger buns twice now and they are super good. However, buckwheat flour is super expensive where I live. Can you suggest what I can substitute it with?
Lovely to read you’ve tried them! Is the whole buckwheat cheaper in your area? If yes, you can soak the groats overnight and blend them to incorporate in the batter. If not, simply replace it with whole wheat flour, it will work just fine.
Ahh! That’s a great idea. Thank you! I’ll check if I can find it and the price, but the reason it’s more expensive is that there’s a gluten-free tax on it. Do you think it could work to substitute the buckwheat flour with oats flour?
Maryon Jeane says
Just made these this evening – and they were a huge success!
I’ve been looking for a vegetarian burger with spelt flour buns for a long, long time without success. All the recipes and variations I tried ranged from “OK but I wouldn’t want them again” to throw out, before serving, and think of something else.
I made some substitutions.
I thought I had buckwheat but had misremembered and it was bulgur (I mill my own flour), so that was a washout; after looking at the comments and responses here I decided to go with spelt flour, which is my usual grain for making flour.
I didn’t know how much raw beetroot to buy so I used two medium and two small; this didn’t make two cups (only about a cup and a third), so I topped up with extra (cooked) quinoa.
I thought that the amount of coconut oil might not be enough so I used around two tablespoons.
The burger mix was very moist (almost runny), so I added some toasted nuts and seeds (which I always have handy in a Lock & Lock) and lots of chia seeds until the mix was handleable.
As we’re non-meat-eaters rather than anything else, I topped the burgers, inside the bun, with (vegetarian) Cheddar cheese and (homemade) mustard. I served with sliced red and yellow pepper crudités.
Amazing – a real ‘burger experience’ but, as against the original, highly nutritious.
Thank you, Ana!
Thanks so much for the feedback, Maryon, I’m happy that you tried the recipe and like it! Playing with the ingredients and adapting the mix to your needs is a clear signal that you enjoy cooking so, once again, I’m delighted you found my recipe 🙂
Hi. I would like to veganize the burger. So I read through the comments and I see flaxseed is used. How much ground flaxseed and how much water would be used? ( I usually use 1 tablespoon of ground flaxseed and mix it with 3 tablespoons of water to replace 1 egg). Thanks
I think you can use 2 flax eggs for the whole quantity (I only add 2 tbsp water to soak 1 tbsp flax).