We love our organic beetroots in a variety of ways – juiced, roasted, blended into a dip, made into a superfood salad and as burgers!

Beetroot is so good for the body. They are loaded with vitamins and minerals and also antioxidants. They help calm inflammation, aid in detoxification and digestion, enhance athletic performance and… boost your brain function! Such a win for your body.

I know you are going to love our quick and high yielding beetroot burgers. You really only need a couple of medium sized beetroots to make about 12 of our beetroot burgers however, that does depend on how big you make them. And with beetroot in abundance at present why not give these ago. The kids will love them and they will fit snug into a burger bun or between two slices of bread or add some roast veggies and a green salad and you’ve got a great meal for lunch, brunch or dinner!

Here’s what you need:

  • 1 Organic medium brown onion
  • 2 Organic medium beetroots
  • 1 cup organic quinoa
  • 1 cup organic buckwheat flour
  • 2 organic eggs are room temperature
  • 2 cloves of organic garlic
  • 1-2 Tbsp Olive oil
  • 1 tsp organic cumin seeds
  • 1 tsp organic Italian herbs
  • Himalayan salt or 1 cap full of our All Natural Liquid Magnesium as a salt substitute
  • Pepper

Here’s how to put it together:

  1. Pre heat oven to 160 degrees Celsius.
  2. Place your quinoa into a saucepan and add to cups of water to the saucepan. Put a lid on top and place over a medium heat to cook via absorption method. Make sure you check on it whilst doing the next steps so it doesn’t burn.
  3. Dice the onion and garlic and place your frying pan with the cumin seeds, Italian herbs and your olive oil. Allow to cook over a medium heat, stirring occasionally until the onion is translucent. Once cooked move to the side.
  4. Peel your beetroots and chop into small pieces. Place into a blender and pulse until the beetroot is chopped finely. Turn out into a medium to large sized bowl.
  5. Add the onion mixture to the beetroot in the bowl and mix together.
  6. Add the quinoa, buckwheat flour and eggs and fold through. If the mixture is a bit runny because of the juice from the beetroot add a little more buckwheat flour but not to much because you don’t want the beetroot burgers dry!
  7. Grab a handful of the mixture in your hands and pat together to form a burger patty.
  8. Place onto a cooking tray. Repeat step 7-8 until your tray is full.
  9. Place in the oven and cook for 7 minutes and then turn them and cook for another 7 minutes.
  10. Remove from oven and eat immediately!


  • This is a fun but can be a messy cook.
  • Make sure you have an apron on and some spare cleaning towels around to wipe up your bench top if beetroot gets on it!
  • There maybe leftovers and they are just as good the next day or later that night if you had them for lunch 🙂

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