These Sweet Potato Beet Burgers are going to be your new favorite veggie burger. Gluten-free, vegan and perfect for any night of the week! Topped with avocado and a spicy pumpkin aioli! An amazing plant-based meal.

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This post is sponsored in partnership by my friends, Love Beets. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen!

Alright, I know what some of you are thinking. “BEET BURGERS?! No, thank you.” Or maybe you’re even cursing at me, depends on how strong your feelings are toward beets…

But guys, I SWEAR THEY ARE SO GOOD. And the beets are not too overpowering at all. I tested these with my Pal when I visited her in the PNW the other week because she makes loads of veggie burgers so I knew she’d give them a fair rating. My husband on the other hand? If I tried to get his honest opinion on a veggie beet burger I feel like I would end up throwing things at him. Okay, only half kidding. But he would not be a fair judge, at all. He expects meat to be in a burger and that is that. If I prepped him before hand and maybe called it a veggie “cake”, I could have a better shot at him actually giving the recipe a chance.

Not there there is anything wrong with either way of eating; what works for one does not work for all. But I do strongly believe in the power of plants and having lots of them in your diet. There are SO many different and creative recipes out there to enjoy more plant-based meals.

At one time beets weren’t even in my diet. I have this one memory of trying canned beets when I was really young, camping with my grandma and great grandma. I tried one little bite, made a face and said “I don’t like it” (as so many children do) and never thought of beets in the same way again. It wasn’t until a few years ago when my old boss reintroduced them to me. She was ordering a beet salad and they looked so pretty that I had to give them another try. I was immediately on the beet train after my first bite. But even back then I thought you just put them on salads, maybe on some toast. But once I tried beets a few more times I put them in brownies, too.

Now I see the possibilities with beets are endless – as long as you’re up for it and keep an open mind 🙂

Sweet Potato Beet Burgers

Alright so these beet burgers! We’re making them in a blender and they’re super easy.

Like I mentioned above, I tested these with my pal and we discovered as we were cooking the sweet potato that it is best that you undercook the potato. We actually microwaved the sweet potato to cut down on time, but you could also bake it in the oven – whichever method you prefer, try not to let it bake completely. You want some texture there.

The (slightly undercooked) sweet potato then gets thrown into the bottom of the blender with some chopped beets, chopped onion, minced garlic, and allll da spices. Loads of ’em. Cumin, chili powder and paprika, to be exact.

And when blending the mixture you don’t want to over-do it. Again, we’re looking to maintain some texture – mushy mixture = no good.

Then you mix the sweet potato beet mixture with (cooled) quinoa and oats.

Let the mix chill in the fridge for 30 minutes if the mixture is hard to shape.

After the beet burger patties are shaped all thats left is to cook up these bad boys!

I used a lightly oiled skillet so you get that nice crisp outside edge. All it takes is about 3-4 minutes on each side until the patty is lightly golden.

While the beet burger patties are cooking prepare the buns, toppings, and the SPICY PUMPKIN AIOLI. 

Just a simple blend of sriracha, mayo (vegan-friendly if desired) and canned pumpkin. I used that little combo for these brussels sprouts and got a little obsessed, so now you get to put the pumpkin aioli on these beet burgers as well 😀

Don’t forget the avocado… I think it is an unwritten rule that all burgers must be served with avocado, don’t you agree?

I hope you enjoy these beet burgers!! Let me know if you try them!

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley

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