Beet Burgers

Beets. Black Beans. Quinoa. Onion. Spices. The grown-up version of Yumi's Beet Burger blend.


1/4 cup onion, diced

1 tablespoon olive oil

5-6 small organic red beets, shredded*

1/2 cup cooked quinoa*

1/2 cup organic canned black beans

2 teaspoons flax meal

2 teaspoons arrowroot powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/4 teaspoon pink Himalayan sea salt


  1. In a satué pan, add in onions and olive oil. Sauté until the onions are soft and translucent.
  2. In a large blender or food processor, combine cooked onion, shredded beets, quinoa, black beans, flax meal, arrowroot powder, cumin, paprika, black pepper and sea salt.
  3. Pulse the mixture (do NOT blend!) until the ingredients are well-mixed, and some texture remains. The mixture should resemble raw meat.
  4. Remove the mixture from the blender, and place in a large bowl.
  5. Preheat the oven to 375.
  6. Using an ice cream scoop, scoop the mixture onto a parchment paper-lined baking sheet. Gently press the mixture down flat using a spatula. Once all of your patties have been formed, bake them in the oven for 30-45 minutes, flipping halfway. This time will vary depending on how thick you made your patties.
  7. Serve your burgers on their own, or with all the classic burger toppings. Load it up!


*Need help shredding? You could use an old-fashioned cheese grater, or you could get your hands on this salad shooter. It’s a major time saver - so naturally, we love it.

*When making quinoa, add one part quinoa and 2 parts liquid. Rather than just adding water, we like to cook our quinoa in vegetable broth for an extra flavor boost. For our Beet Burgers, we cooked 1/2 cup quinoa in 1 cup of vegetable broth.

Recipe by The 1000 at