This Vegan Quinoa Beet Burger is THE best veggie burger I’ve ever made! Inspired by my favorite restaurant veggie burger, you’ll be sinking your teeth into a flavorful, smoky and mouthwatering veggie burger!
In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.These Vegan Quinoa Beet Burgers are THE best veggie burgers I’ve ever made! Inspired by my favorite restaurant veggie burger, you’ll be sinking your teeth into a flavorful, smoky and mouthwatering veggie burger!