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.
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!
- 3/4 cup cooked quinoa (about 1/3 cup uncooked)
- 2 medium sweet potatoes, equal to 1 cup mashed
- 3 large cooked beets from Love Beets (about 8oz)
- 1 small onion, roughly chopped
- 2 TBS minced garlic
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/3 cup quick oats
- high heat oil, for cooking (i.e. avocado)
Spicy Pumpkin Aioli:
- buns, salad greens, avocado, red onion, etc.
Cook quinoa according to package instructions. Liquid ratio is usually 1:2 i.e. 1/3 cup uncooked quinoa boiled in 2/3 cup water. I recommend cooking more than necessary for this recipe and using leftovers for meal prep like quick salads and power bowls. Make sure quinoa has cooled before adding to sweet potato-beet mixture. You will need a blender or food processor to make this recipe.
- Scrub and rinse sweet potato. Using fork or sharp knife poke holes all over sweet potato; place in microwave on potato setting for half of the amount of time, or cook for about 90 seconds each side. Sweet potato should be slightly undercooked. You can also bake in oven at 400F for about 25 mintues. Remove skin from sweet potato, roughly chop and add to bottom of blender.
- Cut cooked beets into quarters; place in blender on top of sweet potato.
- Add roughly chopped onion, minced garlic and all spices into blender.
- Use pulse setting to combine ingredients, being careful not to over-blend or your mixture will be mush. You want to keep some texture. You may need to scrap down sides of blender a couple of times.
- Transfer sweet potato-beet mixture to bowl. Add in 3/4 cup cooked & cooled quinoa and 1/3 cup quick oats; use spatula to gently combine. I’d recommend taste-testing mixture here to make sure you enjoy spices and salt ratio.
- Transfer bowl to fridge; chill for at least 30 minutes, or even overnight.
- Scoop about 1/2 cup of burger mixture into hands and shape into thick patties, about 3/4″ thick. You should get roughly 6 burger patties.
- Heat large skillet over medium heat; add oil once hot. Carefully place burgers into skillet, being careful not to crowd the pan. Cook the patties for about 3-4 minutes on each side, until golden crust forms. Use large spatula to gently flip and cook for an additional 3 minutes or so on other side. Turn heat down to low-medium and allow patties to cook for another couple of minutes. Repeat this process with remaining patties if cooking in batches. Allow patties to rest for 5 minutes.
- Meanwhile mix together sriracha/hot sauce, pumpkin puree and mayo together for the aioli sauce.
- Serve beet burgers with favorite buns, spicy pumpkin aioli, avocado, on top of salad greens, etc. Enjoy!
Store leftovers in container in fridge. Best reheated on stove top or toaster oven. Enjoy within 3-4 days.
- Serving Size: 1 burger without aioli
- Calories: 146
- Sugar: 4g
- Sodium: 202mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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