These vegan burgers are gluten-free (be sure to use gluten-free oats), soy-free and nut-free, making them perfect for a crowd with diverse food allergies.
- 1 ½ cups quinoa, cooked
- ½ lb. beets, trimmed (two medium-sized beets)
- ½ Tbsp. chia seeds
- 1 tsp. olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- ½ cup rolled oats (we used Bob’s Red Mill Old Fashioned Rolled Oats)
- 1 Tbsp. Dijon mustard
- ½ tsp. sea salt
- ¼ tsp. black pepper
- ½ tsp. dried dill
For serving (optional):
- Vegan hamburger buns
- Your favorite greens (arugula, spinach, lettuce, etc.)
- Vegan mayo (I love Vegenaise and Just Mayo)
- Fresh tomato
- Sliced avocado
- Purple cabbage, shredded
- Start cooking your quinoa according to the package directions. When it’s done cooking, transfer to a large mixing bowl to cool off.
- Bring a large pot of water to a boil and fit with a steamer basket. Slice beets in half, and then cut each half into four even wedges. Arrange the beet slices in an even layer in the steamer basket. Cover and cook for 15-20 minutes, until just fork tender.
- Prepare your chia egg by combining the chia seeds with 1 tablespoon of water in a small bowl. Set aside for 5-10 minutes, until the mixture gels.
- While the beets and quinoa cook, heat 1 teaspoon of olive oil in a non-stick skillet. Add the onion and cook until soft, about 5 minutes, and season with a pinch of salt. Stir in the garlic and cook for a minute more. Remove from heat.
- Once the beets have cooled, peel them and discard the skins. Add the beets to the bowl of a food processor along with the cooked onion and garlic, black beans, rolled oats, Dijon mustard, salt and pepper. Pulse a few times to combine the ingredients, but be careful not to over-process. You want to maintain a slightly chunky texture.
- Transfer the burger mixture to the large bowl of quinoa and stir in the prepared chia egg and dill (it might be easier to use your hands at this point). Adjust seasonings to taste.
- Preheat your oven to 375F degrees. Form the burger mixture into six evenly sized balls, about the size of a tennis ball, and place them on a baking sheet lined with parchment paper. Use the palm of your hand to gently flatten the burgers until they’re about ½ inch thick. Brush the tops with olive oil and bake for 30 – 40 minutes, carefully flipping the burgers halfway through.
- To serve, divide the vegan burgers amongst six buns and top with vegan mayo, greens, fresh veggies, and sliced avocado.
If you don’t plan to eat the burgers right away, you can freeze them in an airtight container with a sheet of parchment paper in between each patty to prevent sticking.
The nutritional information below does not include buns, since they vary greatly.