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Beet Veggie Burger with Cashew Ranch Dressing


Served 4 to 6 


  • 1 Cup Grated Beets
  • 1 Cup Quinoa (cooked according to package)
  • 1/2 Large Red Onion (Diced)
  • 1 1/2 Cup Mushrooms (Finely Diced)
  • 15 oz Black Beans
  • 1/2 Cup Walnuts (Optional)
  • 2 Eggs (or 2 Tablespoons flaxseeds for egg substitute)
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Teaspoon Cumin
  • Salt and Pepper to Taste
  • 3 Tablespoon Olive Oil

Cashew Ranch:

  • 2 Cups Cashews
  • 3 Cups Water
  • 4 Garlic Cloves
  • 4 Tablespoons Dried Dill
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Salt
  • 1 Teaspoon Pepper

Caramelized Onions:

  • 1 Large Yellow Onion
  • 2 Tablespoon Oil (vegetable or olive oil)


In a large pan add 1 tablespoon oil and chopped onions, saute until golden brown. Add in Diced mushroom and cook for about 2 minutes.

Add in black beans and smash all together using a fork or muddler. Transfer mixture to a bowl and add cooked quinoa, beets and spices.

Add crushed walnuts.

Add in eggs or egg substitute and mix well.

On a medium to large pan add 1 tablespoon of oil over medium heat. Form mixture into medium sized patties and fry on each side for about 3 minutes. Place a lid over the pan to keep the heat in.


Cashew Ranch:

  1. Soak the Cashews in 3 cups boiling water for at least 40 minutes.
  2. Drain the water but set it aside. In a blender add cashews, 1 cup cashew water, and the rest of the ingredients. Mix well. Add more cashew water 1/2 cup at a time to get to your desired ranch consistency.

Caramelized Onions:

  1. Slice onions in thin circles. Add oil to the pan over medium heat and add all sliced onions. Saute until all are golden brown and soft; about 3 minutes.



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