Bean Beet and Quinoa Burger with Sweet Potato Salad Recipe

This bean, beet and quinoa burger recipe combines black beans, grated beet, cooked quinoa, walnuts, almond flour, mushroom powder, and bold seasonings to create a hearty plant-based burger with plenty of texture and savoury flavour. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, the patties are baked, pan-seared, and served on toasted high-protein burger buns with arugula, tomato, red onion, pickles, creamy vegan burger sauce, and a side of Old Bay sweet potato fries.

The Inspiration

Plant-based burgers are at their most satisfying when they rely on whole ingredients that each contribute something different to the final texture and flavour. This bean, beet and quinoa burger does exactly that, combining legumes, grains, vegetables, nuts, and seasonings to create a substantial patty rather than depending on a single main ingredient.

Featured on VEGANnotvegan with Maddie and Kiki Longo, this recipe uses black beans as the foundation. The beans are mashed just enough to break them down while still preserving some texture. This helps create a mixture that can be shaped into patties without turning completely smooth.

Together, the burger and fries create a colourful and satisfying plant-based main that feels familiar enough for burger night while still highlighting the ingredients that make it distinctive.

Ingredients

For the Burger

1 small beet, finely grated and squeezed from its excess juice by hand
1 (19 oz) can black beans, drained and rinsed
½ cup cooked quinoa
1/4 cup raw walnuts, chopped
1/2 Almond Flour
1 tsp shiitake mushroom powder
2 tsp of BBQ seasoning or Cajun Spice
1 tsp onion powder
1 tbsp soy sauce
Salt and pepper to taste
2 tbsp vegetable oil
1 large ripe tomato, sliced ¼ inch thick
1 cup arugula
¼ red onion, thinly sliced
8 dill sandwich pickles
1 cup vegan mayonnaise
¼ cup ketchup
2 tbsp Dijon mustard
4 high protein burger buns, toasted

For the Fries

2 large sweet potatoes
3 tbsp cornstarch
3 tbsp vegetable oil
Salt and Old Bay seasoning to taste

Method

Make the Burger

Add the black beans to a large bowl and mash with a potato masher just to break up. Add the grated and squeezed beet, walnuts, quinoa, almond flour, quinoa, shiitake mushroom powder, Cajun Spice, onion powder, soy sauce, salt and pepper. Mix thoroughly.
Line a baking sheet with parchment paper. And transfer the burger mixture to the parchment in 4 mounds. Shape these into burger patties that are about 3/4 inch thick. Place the patties in the refrigerator for 2 hours to firm up.
Pre-heat the oven to 325F. Brush the burgers with olive oil and place the baking sheet in the oven for 15 minutes. Remove the burgers from the oven. Heat oil in a skillet over medium high heat. Place burgers in the skillet and sear for 2-3 minutes. Flip and sear the other side for 2-3 minutes. Remove burgers from the skillet and build burgers.
Mix together the vegan mayonnaise, ketchup and Dijon mustard in a small bowl. Spread the sauce on the toasted burger buns and serve the leftover sauce with the fries.
Add a handful of arugula and 2 dill sandwich pickles to each bottom bun. Add sliced red onion and tomato to the top buns. Top the arugula with the burger patties and close your sandwich with the top bun.

Make the Fries

Preheat the oven to 425 F (218 C) or set an air fryer to Air Fry.
Peel the sweet potato and cut into 1/3 thick batons. Place in a large bowl and toss with cornstarch to coat, then toss with oil to coat again.
Spread out the fries on 2 parchment lined baking sheets or in the air fryer and cook for 20 minutes, stirring halfway through.
When the fries are cooked and still hot, season on the baking sheet with a nice amount of salt and Old Bay seasoning.

Serving Suggestions

This bean, beet and quinoa burger with sweet potato fries is an excellent choice for a casual lunch, weeknight dinner, weekend burger night, summer gathering, or any meal where you want a hearty plant-based main.

The seasoned sweet potato fries make a natural side because their slight sweetness contrasts with the savoury patties and smoky-spiced Old Bay seasoning. Serve the leftover mayonnaise, ketchup, and Dijon sauce in a small bowl alongside the fries so it can double as a dipping sauce.

For entertaining, the burgers can be assembled just before serving, or the toppings can be arranged separately so guests can build their own. Serve the burgers warm on freshly toasted buns with the fries straight from the oven or air fryer for the best combination of textures.

Final Thoughts

This bean, beet and quinoa burger recipe shows how whole plant-based ingredients can be layered together to create a burger that is hearty, colourful, and satisfying without relying on a single dominant component.

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