Meatless Beet Burgers

Beet Burger

Using beets in these meatless burgers gives them a red-meat look without the beef. They also have a chewy texture due to the quinoa, oats and chopped nuts. You can serve on a whole grain bun with a thick tomato slice and a side dish of fruit salad topped with yogurt.


1/3 cup uncooked quinoa
¼ cup chopped onions (fresh or frozen)
½ teaspoon salt
4 ounces roasted beets (fresh, packaged, or canned), chopped
1 carrot, finely chopped
2 eggs
1/3 cup old fashioned or quick cooking oats
½ cup walnuts, finely chopped
Non-stick cooking spray or oil spritz


  1. Place quinoa in a fine mesh sieve and rinse. Drain. In a small saucepan with lid, bring 1 cup water to a boil. Add quinoa, onions and salt. Lower heat to simmer and cover. Cook 10-12 minutes. Drain off the water.
  2. Place beets and carrots in a food processer and pulse for 2 minutes to combine. Add the eggs, oats and walnuts just until well mixed.
  3. Place the mixture in a large bowl. Stir in the cooked quinoa. Refrigerate for 30 minutes.
  4. Divide the mixture into 4. Form each serving into a burger patty shape.
  5. Heat a non-stick pan. Spray with non-stick cooking oil or spritz with oil. Pan fry burgers about 5 minutes on each side to heat thoroughly.

Nutrition information

Makes 4 servings.
Each serving is one patty that contains:

Calories: 230
Total fat: 13g
Saturated fat: 2g
Trans fat: 0g
Cholesterol: 95mg
Sodium: 360mg
Total Carbohydrate: 21g
Fiber: 4g
Sugars: 4g
Protein: 9g

Recipe courtesy of Digestive Disease Health Team Dietitians

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

Related Articles