As a vegetarian, I have had my fair share of veggie burgers – both good and bad. They can be bland, dry, crumbly… but these burgers. Let me just tell you about these beet burgers. When I first came across a couple of recipes for beet burgers on different blogs I was skeptical. I’m a big fan of beets, but wasn’t sure they were really suited for burgers. I gave it a try anyway and now I am a total convert!
I think beet burgers may be the only veggie burger I will ever make again! Seriously, they were really good. In this case I added a mashed sweet potato to help bind the shredded beets and other ingredients together. To top it off, Will made a delicious garlic sriracha aioli. Now, I’m usually very anti-mayonnaise/aioli, but lots of garlic and sriracha made me a fan of this version. The mayo recipe below makes a cup, so you’ll have plenty leftover for other uses.
Not only is this burger delicious, but it is also packed with lots of nutrients.
- Beets contain natural nitrates which are converted to nitric acid, a powerful blood vessel dilator. This characteristic has made beets a favorite for athletes since improved blood flow leads to increased speed/endurance.
- Sweet potatoes are loaded with Vitamin A which is notorious for fighting the development of free radicals.
- Ground walnuts add some protein to this burger which it would otherwise be lacking. Walnuts are a great source of many nutrients like Vitamin E, Omega 3 fatty acids, magnesium, and phosphorus.
A nutrient packed veggie burger with a lot of flavor, you’ve got to make these beet burgers with garlic sriracha aoli!
- 1 lb raw beets (about 3 small)
- 1 cup walnuts
- 1 medium sweet potato
- 1 egg
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 1 tablespoon Worcestershire sauce (Choose a vegan one if you don’t eat fish)
- 1/4 cup minced onion
- 1 egg yolk
- 1/2 cup canola oil (+ additional 1/4 cup if needed)
- 1/2 cup olive oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- 2 cloves garlic, minced
- 6 Hamburger buns
- Hamburger toppings like: ketchup, mustard, pickles, avocado, lettuce, tomato, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Poke the sweet potato with a fork and cook in the microwave until tender, about 5 minutes. Set aside.
- Peel the beets and shred them with a box grater. Place shredded beets into a large mixing bowl.
- Puree walnuts in a food processor until finely ground – about the texture of couscous.
- Peel the skin off the sweet potato and mash in a small bowl with a fork. Toss into the mixing bowl with the beets.
- Add egg, onion, paprika, garlic, vinegar, Worcestershire, and ground walnuts to the beets. Stir well.
- Form into 4 inch patties and place on a greased cookie sheet. Bake for 20-25 minutes or until the begin to darken in color.
- To assemble the aioli: place egg yolk into a food processor with a pour spout and run on high speed. Combine the canola and olive oil into a measuring glass and pour a slow, steady stream into the food processor while it is still running. (The slower you add to start, the better.)
- Continue to add the oil until the mayo starts to thicken. If it isn’t thickened to your liking after adding the cup of oil, add up to 1/4 cup more.
- Now, add the vinegar, sriracha, and garlic to your aioli in the food processor. Puree for a couple of pulses and serve!
- Assemble burgers by placing a beet patty on top of one half of the bun and topping with 1 tablespoon of aioli, lettuce, tomato, avocado, etc.
For those vegetarians who don’t include fish in their diet, make sure to find a vegan worcestershire sauce since the traditional version does contain fish.