I’m so excited to show you how you can make the world’s best vegetarian burgers. They’re perfect for hot summer days when eating meat is the last thing on your mind. These meatless burgers are light, strikingly beautiful, super nutritious, and very easy to make. Even my cat Sirena gets tricked by them and is all over them each time I cook them. If a cat like Sirena can be tricked, anybody will be! 🙂
This beetroot burger recipe is obviously vegetarian, so it’s perfect for those Meatless Mondays, but not vegan because you’ll need eggs. You can make it gluten-free if you replace the spelt flour with coconut flour or any other gluten-free flour that you like using.
Here’s what you’ll need for the Meatless Beetroot Burgers:
- 1 large boiled beetroot (either fresh or prepackaged)
- 2/3 cup quinoa or amaranth
- 2/3 cup spelt flour (or coconut flour or any other gluten-free flour)
- 1/2 medium onion, finely chopped
- 2 eggs
- 1 tsp. salt (plus some salt for the quinoa)
- 1.5 tsp. curry powder (you might need more or less depending on how strong yours is)
- some oil for cooking the burgers (I use olive oil)
Start by cooking the quinoa with 2 cups of water and some salt. It will take you around 15-20 minutes. Grate the beetroot, add the onion, quinoa, eggs, flour, salt, and curry powder. Stir it all together until you get one incredibly beautiful bright purple mass. Heat oil in a large frying pan and cook your burgers. Each side will need to cook for around 5-10 minutes until you can comfortably turn them.
I usually place a paper towel on a plate to absorb all the excess oil from the burgers. This quantity makes 3 pans of these gorgeous vegetarian burgers, and it’s plenty for the two of us. You can probably feed three people with this quantity as well (we just like eating a lot!).
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Lots of love,