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Beetroot & Quinoa Burgers



Ingredients: Makes 6

  • 2 tbsp olive oil
  • 1 tbsp fennel seeds
  • 1 red onion, finely chopped
  • 3 large garlic cloves, minced
  • 185 g cooked mixed quinoa (mix of red and white)
  • 450 g raw beetroot, peeled and grated
  • 90 g buckwheat flour
  • Handful of fresh dill, chopped
  • 1 tbsp wholegrain mustard
  • 2 tbsp flax meal
  • 1 tsp salt 


  1. Heat 1 tablespoon of olive oil in a saucepan on medium heat, then add onions and sauté for a couple of minutes; then add the minced garlic, followed by the fennel seeds.
  2. Continue to cook on medium heat until onions are caramelised then remove from the heat and place into a large mixing bowl.
  3. Add the cooked quinoa, grated beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl and combine well.
  4. Take a good handful of the mixture, about half a cup, in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
  5. To cook, fry the patties in a frying pan with a little oil, over a medium-low heat for 10-12 minutes on both sides.
  6. Serve hot with burger buns, avocado, pickled onions and if you like, spice up your vegan mayo with something like wasabi or harissa.