High Protein Beetroot Burger
Elevate your plant-based dining with this **High Protein Beetroot Burger**—a vibrant and nutrient-packed option that's as delicious as it is wholesome. Made with earthy grated beetroot, protein-rich chickpeas, and hearty quinoa, these burgers are seasoned to perfection with warm spices like cumin, coriander, and smoked paprika. Rolled oats add texture and structure, while fresh parsley brings a bright, herbal finish. The patties are pan-seared and oven-baked for the perfect blend of crispness and tenderness. Nestled in a whole grain bun with crisp lettuce, juicy tomato, and refreshing cucumber slices, this recipe offers a protein-packed, vegan-friendly meal that’s ready in under an hour. Perfect for weeknight dinners or meal prepping, these beetroot burgers are bursting with flavor and wholesome goodness.
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Recipe Information
Ingredients
- 2 medium beetroot
- 400 grams chickpeas, cooked and drained
- 1 small red onion
- 60 grams rolled oats
- 2 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams quinoa, cooked
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 4 pieces whole grain burger buns
- 4 pieces lettuce leaves
- 1 large tomato, sliced
- 0.5 piece cucumber, sliced
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Peel and grate the beetroot and finely chop the red onion and garlic cloves.
In a large mixing bowl, combine the grated beetroot, drained chickpeas, red onion, garlic, rolled oats, ground cumin, ground coriander, smoked paprika, salt, and black pepper.
Mash the mixture with a potato masher or blend with an immersion blender until the mixture is well combined but still has some texture.
Add the cooked quinoa and chopped fresh parsley to the mixture and stir until evenly distributed.
Shape the mixture into 4 equal-sized patties, ensuring they are firm and hold their shape.
Heat the olive oil in a non-stick skillet over medium heat. Cook the patties for 5 minutes on each side, or until they are browned and heated through.
Transfer the skillet to the preheated oven and bake for an additional 10 minutes to ensure they are cooked through.
Meanwhile, prepare the burger buns by slicing them in half and toasting lightly, if desired.
To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a beetroot patty, slices of tomato and cucumber, and top with the other half of the bun.
Serve immediately and enjoy your high protein beetroot burgers with your favorite condiments.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4017 mg | 175% | |
| Total Carbohydrate | 387.2 g | 141% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 69.2 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3924 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
