Meat Free Monday One day a week can make a world of difference

Quinoa and Beetroot Burger

The Gate
  • Serves: Makes 4-6 burgers
  • Preparation: 15
  • Cooking: 45
  • Passive: 30
  • Ready: 90

Bright, succulent meat free burgers – you can’t ‘beet’ them!


  • 2 medium sized sweet potatoes
  • 150 g quinoa
  • 200 g cooked beetroot
  • 15 g salt
  • pinch of black pepper
  • 100 g breadcrumbs
  • 15 ml vegetable oil
  • 1 tablespoon parsley, chopped


In a medium sized pot, cover the quinoa with water and cook for about 15 minutes.

Peel and roast the sweet potatoes with a bit of oil in a pre-heated oven at 160°C/320°F/gas mark 3 oven until they’re cooked (approximately 20 minutes).

Mash the potatoes and reserve.

Grate the beetroot and squeeze out any liquid.

In a large bowl, mix together the potatoes, parsley, breadcrumbs, beetroot and quinoa. Season with salt and black pepper.

Leave the mix in the fridge for about 30 minutes.

Shape into burgers.

Fry each burger with a bit of oil over medium heat in a frying pan until golden and crispy on the outside.

Additonal notes

Recipe courtesy of The Gate.

The Gate is a top London vegetarian restaurant in three locations – Hammersmith, Islington and Marylebone – established by brothers Adrian and Michael Daniel in 1989. The food reflects the diverse cultural background in which the brothers grew up: Indo-Iraqi Jewish modulated by a French and Italian influence. A fourth restaurant will be opening in St. John’s Wood in 2019.

Facebook: The Gate Vegetarian Restaurant
Twitter: @gaterestaurant
Instagram: @gaterestaurant

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