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Home » Recipe » Course » Main Dish

Beet Burgers with Garlic Sriracha Aioli

Created On: May 29, 2014 | By Debbie | 14 Comments

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A nutrient packed veggie burger with a ton of flavor, you’ve got to make these vegetarian beet veggie burgers with garlic sriracha aioli! All you need are a few simple ingredients like beets, sweet potatoes, walnuts, and eggs to recreate these healthy burgers at home.

Beet Burger with Garlic Sriracha Aioli close up on a black background.

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.

Vegetarian Beet Burger Collage process collage of 2 images: ingredients in bowl, patties on a sheet pan.

Table of Contents

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  • Are these vegetarian beet burgers healthy?
  • More Summer Recipes You’ll Love
  • Beet Burgers with Garlic Sriracha Aioli

Are these vegetarian beet burgers healthy?

Not only is this burger delicious, but it is also packed with lots of nutrients!

  • Beets are loaded with healthy antioxidants. However, unlike other dark red/purple vegetables like cabbage which are high in the antioxidant called anthocyanin, beets (especially red beets) contain betalain. Betalain provides anti-inflammatory benefits and also supports that Phase 2 detoxification process that occurs in the liver.
  • Sweet potatoes are loaded with Vitamin A helps fight 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.

More Summer Recipes You’ll Love

  • Vegan BBQ Veggie Burger
  • Grilled Tofu Kebabs with Red Pepper Sauce
  • Vegan Tempeh Sloppy Joes
  • Apricot, Berry, and Nectarine Fruit Salad
  • Raspberry Nectarine Popsicles

Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!

Beet Burger with Garlic Sriracha Aoli

Beet Burgers with Garlic Sriracha Aioli

Created by: Deborah Murphy

Course Dinner, Entree, Main Dish
Cuisine American, Vegetarian
Prep Time 25 minutes minutes
Cook Time 25 minutes minutes
Total Time 50 minutes minutes
6
A nutrient packed veggie burger with a lot of flavor, you’ve got to make these vegetarian beet burgers with garlic sriracha aoli!
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Ingredients
  

For the Burgers

  • 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

For the Aioli

  • 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

Burger Assembly

  • 6 hamburger buns, ketchup, mustard, pickles, lettuce, tomatoes

Instructions

  • To prepare the burgers: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 six 4-inch patties and place on a greased cookie sheet. Bake for 20-25 minutes or until the begin to darken in color.
  • To prepare the aioli: Pplace 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 initial 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!
  • Assembly: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.

Notes

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.
Nutrition information below is for 1 burger + 1 tablespoon aioli. 

Nutrition

Serving: 1burger | Calories: 315kcal | Carbohydrates: 15g | Protein: 5.5g | Fat: 27.5g | Saturated Fat: 3g | Polyunsaturated Fat: 24.5g | Cholesterol: 31mg | Sodium: 84mg | Fiber: 4g | Sugar: 6.5g

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Vegetarian Beet Burger with Garlic Sriracha Aioli on a baking sheet.

posted in: Main Dish, Vegetarian

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    Comments & Reviews

  1. Mello says

    August 24, 2020

    5 stars
    It’s hard to believe I’ve been making this recipe since 2014 and it’s now 2020. When I found this recipe I never looked for another one. It’s just perfect! I’ve made this recipe for myself, I’ve made it for family, I’ve brought theses patties to BBQ’s. I’ve given the recipe away countless times. I’ve made them round, square and even in small muffin tins to serve as appetizers. I think it’s about time I say thank you!

    Reply
    • Dietitian Debbie says

      August 24, 2020

      This just made my day! So happy to hear you’ve enjoyed this recipe! Can’t believe it has been 6 years since I posted it.

      Reply
  2. Dharma says

    March 29, 2016

    5 stars
    I do NOT like beets, but in an attempt to broaden the veggies in my diet I made these last night. Holy mother they are great. And that aioli? I want to slather it on a million things.

    Reply
    • Dietitian Debbie says

      March 29, 2016

      So glad I was able to make you a beet convert! 🙂

      Reply
  3. Robyn says

    February 15, 2016

    Any genius ideas out there for repurposing these as something other than a burger? I’ve topped a salad with them when I ran out of buns but found a bag in my freezer. I was thinking maybe in a pasta or a soup but I’m at a loss at where to start.

    Reply
    • Dietitian Debbie says

      February 16, 2016

      Good question, Robyn! I think they would be tasty crumbled up a pasta sauce OR maybe used in a stir fry? Honestly, I haven’t tried using them in any creative ways yet! Let me know if you come up with any creative ideas that work. 🙂

      Reply
  4. Kathy says

    January 17, 2016

    5 stars
    I love these beet burgers. I’ve made them several times and they are one of my favorite dinners. I was wondering if they would be good if they were frozen? If so, should they be frozen after baking or before? Thanks!

    Reply
    • Dietitian Debbie says

      January 18, 2016

      Hi Kathy! So glad you enjoy these beet burgers. 🙂 I usually freeze them after baking, but you could easily freeze them before as well. I just like to pre-bake them so I can save a little time later on when I’m reheating them. Hope that helps!

      Reply
  5. caesar says

    July 30, 2015

    worcestershire sauce contains fish
    I hope you use homemade worcestershire sauce

    Reply
    • Dietitian Debbie says

      August 1, 2015

      Hi Caesar,
      Since I do include fish in my diet, I am ok with using worcestershire sauce in recipes on occasion. However, I also know that there are some vegan versions out there too!

      Reply
  6. Jan Flanigan says

    July 5, 2014

    5 stars
    I just tried the beet burgers. Absolutely delicious. This beets (ugh, sorry) all other veggie burgers that I have ever tried. I have been disappointed by just about every veggie burger I’ve ordered in restaurants, including beet burgers. The frozen ones available in stores, as well as other recipes I have tried have also been so-so, or not tasty. This one is the winner of all veggie burgers. Thank you for making this available.

    I added a pinch of smoked paprika to the aoli, and replaced the mayonnaise with a vegan mayonnaise. I also used egg whites instead of the whole egg. It turned out great.

    Reply
    • DietitianDebbie says

      July 6, 2014

      Thanks so much, Jan! I am so glad you enjoyed the beet burgers. 🙂 I love your addition of smoked paprika to the aioli –> sounds delicious!

      Reply
  7. Cassie says

    June 9, 2014

    I literally don’t think I’ve ever had a beet burger in my life but now I think I’ve been missing out this whole time…

    Reply
  8. Helen @ Scrummy Lane says

    May 30, 2014

    Hello! This is a coincidence because I just made a beet burger this lunchtime which I wasn’t very happy with. I was going for beet and black bean, but couldn’t find any black beans and so ended up using kidney beans which didn’t really work so well. They were just ‘OK’. So happy then to find your recipe because it sounds so much tastier with that sweet potato in there. Will have to give this one a go instead!

    Reply

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