Beet Lentil Quinoa Burgers

These Beet Lentil Quinoa Burgers are hearty, flavorful, and bursting with color. I love how the beets give them a vibrant hue and a slightly sweet earthiness, while lentils and quinoa provide a solid, protein-rich base. They hold together beautifully, cook up with a great texture, and taste amazing paired with the creamy vegan horseradish sauce.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both nourishing and satisfying without relying on any processed ingredients. The beets make the burgers juicy, the lentils add bulk and heartiness, and the quinoa brings a delicate nutty note. The cashew butter binds everything together and keeps them moist. The fennel gives a subtle aromatic flavor that complements the earthy beets perfectly. I also love the contrast of the cool, tangy horseradish sauce — it elevates every bite and adds just the right amount of zing. These burgers are vegan, gluten-free adaptable, and perfect for meal prep or a casual dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the burgers
▢ 1 packed cup (175 grams) grated raw beetroot (I used a food processor to grate mine)
▢ 1 cup (200 grams) cooked green lentils
▢ 1 cup (125 grams) breadcrumbs (use gluten-free breadcrumbs if necessary)
▢ 1 cup (185 grams) cooked quinoa
▢ 1 small onion, grated (I used a food processor to grate mine)
▢ 2 cloves garlic, grated or chopped very finely
▢ ¼ cup (4 tablespoons) cashew butter (or almond butter)
▢ 2 teaspoons ground fennel
▢ 1½ teaspoons fine sea salt
▢ 1½ teaspoons pepper

For the horseradish sauce
▢ ½ cup (75 grams) raw cashew nuts
▢ 2 tablespoons vegan horseradish sauce
▢ ½ cup (120 mls) non-dairy milk
▢ ¼ teaspoon fine sea salt

Directions

1. I start by preparing the horseradish sauce: I soak the raw cashews in hot water for 15–20 minutes to soften them. Then I drain and blend them with the vegan horseradish sauce, non-dairy milk, and salt until completely smooth. I set it aside or chill it until serving.
2. For the burger mixture, I place the grated beetroot, cooked lentils, breadcrumbs, cooked quinoa, grated onion, garlic, cashew butter, ground fennel, salt, and pepper into a large mixing bowl.
3. I mix everything thoroughly — using my hands works best — until all the ingredients are well combined and the mixture holds together when pressed.
4. If the mixture feels too wet, I add a little more breadcrumbs; if it’s too dry, I add a spoonful of cashew butter or a splash of water.
5. I divide the mixture into 4–6 equal portions and shape each one into a burger patty about ¾ inch thick.
6. I place the patties on a parchment-lined tray and refrigerate them for at least 30 minutes to firm up (this helps them hold shape when cooking).
7. To cook, I heat a little oil in a large skillet over medium heat. I cook each patty for 4–5 minutes per side, until crisp on the outside and heated through. Alternatively, I can bake them at 375°F (190°C) for 20–25 minutes, flipping halfway through.
8. I serve the burgers on buns or lettuce wraps with the creamy horseradish sauce, and top with fresh greens, tomato slices, or pickled onions for extra flavor.

Servings and Timing

This recipe makes 4–6 burgers.

• Prep time: 25 minutes
• Chill time: 30 minutes
• Cook time: 10–15 minutes
• Total time: approximately 1 hour 15 minutes.

Variations

• I sometimes swap lentils for black beans or chickpeas for a different texture.
• For a smoky twist, I add ½ teaspoon smoked paprika or a splash of liquid smoke to the mix.
• I can replace cashew butter with tahini or peanut butter for a nutty variation.
• To make them spicier, I add a pinch of cayenne or a teaspoon of chili flakes.
• I occasionally serve them with vegan mayo or avocado cream instead of horseradish sauce.

Storage/Reheating

I store cooked burgers in an airtight container in the fridge for up to 4 days, or freeze them (separated by parchment paper) for up to 2 months. To reheat, I warm them in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes. The horseradish sauce keeps in the fridge for up to 5 days.

FAQs

How do I make sure the burgers don’t fall apart?

I make sure the mixture is well mixed and not too wet. Chilling the patties before cooking helps them hold together. Adding a bit more breadcrumbs can firm them up if needed.

Can I bake these instead of pan-frying?

Yes — I bake them at 375°F (190°C) for 20–25 minutes, flipping halfway through. They come out crisp on the edges and tender inside.

Do I need to peel the beets?

I usually peel them for a smoother texture and to avoid any bitterness, but if the skins are tender and clean, they can be left on.

Can I make them oil-free?

Yes — I bake them on parchment paper or cook them in a non-stick pan without oil. They’ll still hold together well, though they’ll be less crispy.

What can I use instead of quinoa?

I sometimes substitute cooked rice, bulgur, or millet — any cooked grain works as long as it’s not too wet.

Can I use red lentils?

Green or brown lentils work best because they hold their shape better. Red lentils tend to become too mushy for this recipe.

Can I prepare the mixture ahead of time?

Definitely — I prepare it up to a day in advance and keep it covered in the fridge. When I’m ready to cook, I shape and fry or bake the patties.

How spicy is the horseradish sauce?

That depends on the brand of vegan horseradish used. It has a mild heat that pairs beautifully with the earthy sweetness of the burgers, but I can adjust the amount to taste.

Can I use store-bought vegan mayo instead of making the sauce?

Yes — mixing vegan mayo with a bit of horseradish and lemon juice makes a quick alternative if I’m short on time.

What toppings go best with these burgers?

I love using lettuce, avocado slices, pickled onions, tomato, and a spoonful of the horseradish sauce. A bit of arugula also adds a nice peppery bite.

Conclusion

These Beet Lentil Quinoa Burgers are one of my favorite plant-based burger recipes — vibrant, protein-rich, and full of texture and flavor. The combination of beets, lentils, and quinoa makes them hearty, while the creamy horseradish sauce adds a bold finishing touch. I love how satisfying they are to eat and how easily they fit into both casual meals and more refined plant-based menus.

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