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Home » Healthy » Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 9, 2017
4.76 from 29 votes


Last Updated June 13, 2020 | 5 Comments

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73.7K shares
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These homemade vegetarian beet patties are amazing with avocado and sweet potato fries.

close up of complete Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

After a weekend of virtually no blogging or cooking (I know. Oh, I knowww) I am back with something amazing. But, before I tell you about these delicious and healthy ruby red beet burgers, let’s first discuss some current events.

This week I am not drinking alcohol. It was either dessert or alcohol and, well, we all know I can’t live without dessert at night. Plus, it was time to give my body a little detox from the grape juice for longer than 48 hours.

Oh jeez, I swear I don’t have a problem (although, I realize I totally sound like I do). And no, this is not denial. But just like I love a warm cookie to end my day, I also love a glass of wine before dinner.

So, no alcohol. One week.

Boozing aside, the weather had been fantastic up here in Northern California. I just want to spend every waking second of sunshine outside. Which gets me thinking about sunny vacation destinations, naturally. We have been avoiding the Caribbean or other Zika infested destinations just in case we decide to have another baby, but, you guys, I can’t wait that long!!! What if I just bathe in mosquito repellant? I need a little exit from The US (just temporarily) where I can live, see, hear and breathe a different culture. And, most importantly, spend my days eating questionable (but delicious) street food. And now that Octavian no longer licks everything, it’s perfect timing.

Anywho, now I’m just talking out of my you-know-what because we have no trips planned (despite my best efforts). But, it will happen. Travel is so deeply ingrained in who I am, I’m not me without it.

On that note, at risk of falling down the rabbit hole of blabbering nonsense, let’s move on to the good stuff.

Beet Burgers. But not just any old beet burger, you guys. These are like WHOA. These vegetarian beet burgers are packed with freekeh, quinoa, oats, garbanzo beans, onion, and a whole bunch of other good stuff.

And then I took these already awesome veggie power burgers to the next level. I sandwiched them between a pretzel bun (SO GOOD) and topped with homemade baked sweet potato fries, mashed avocado and micro greens.

I literally cannot wait to make these again.

Vegetarian Beet burger patties in a row

sweet potato fries

Vegetarian Beet Burgers on buns and Sweet Potato Fries in side dish

 

close up of Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

overhead photo of open face Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

 

Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

4.76 from 29 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
These homemade vegetarian beet patties are amazing with avocado and sweet potato fries.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 12 servings
Calories 383 kcal

Ingredients
 
 

FOR THE BURGERS

  • ½ cup cracked freekeh
  • ½ cup red or white quinoa
  • 3 large beets - cooked
  • 15 oz chickpeas - 1 can, drained
  • 2 tablespoon tahini
  • 4 cloves garlic - minced
  • 2 tablespoon ginger - freshly grated
  • 1 medium onion - minced
  • 1 orange zested
  • ½ cup fresh cilantro - finely chopped
  • ½ cup fresh parsley - finely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Generous pinch of salt + pepper
  • 1 egg - beaten
  • ⅓ cup rolled oats

FOR THE SWEET POTATO FRIES

  • 2 sweet potatoes - or yams, chopped into long pieces
  • 1 tablespoon olive oil
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • ½ teaspoon paprika
  • ¼ teaspoon sugar

FOR THE BURGERS

  • 12 Buns - I used pretzel buns
  • 3.5 oz microgreens - or your favorite greens
  • 2 Avocado - smashed
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Instructions
 

FOR THE VEGETARIAN BEET BURGERS

  • First prepare the freekeh and quinoa. I cooked these two separately; however, I realized after that they have the exact same cooking method and time, so I am going to assume that they can be cooked in one pot (don't quote me on this though 😉
  • As the grains cook, roughly chop your beets and add them to a large food processor. Pulse until the beets until chunky. Add the cooked and drained chickpeas and tahini to the beets and process again to mix and mash (but take care not to puree).
  • In a large mixing bowl add the minced garlic, grated ginger, onion, orange zest, chopped cilantro, parsley, chili powder, cumin, salt and pepper. Mix well to combine. Add the Beet and chickpea mixture, as well as the lightly beaten egg and rolled oats, to the garlic mixture and stir well until fully combined*
  • Once the freekeh and quinoa have finished cooking and have cooled(!), add to the beet mixture and mix well.
  • Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper (you may need two baking sheets).
  • Shape the mixture into patties by hand and carefully transfer to your lined baking sheet.
  • Bake the patties for approximately 25-30 minutes, or until they have a crisp outer layer (cooking times may vary depending on size of patty).
  • *If mixture seems particularly wet or soggy, add an additional 1/4 cup rolled oats

FOR THE SWEET POTATO FRIES

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl toss the cut sweet potatoes with the olive oil and spices to coat. Transfer to your prepared baking sheet and arrange them in a single layer (as best you can, or use two baking sheets). Bake for 25 minutes or until crispy and browning at the edges.

ASSEMBLE

  • Assemble your burgers. I topped mine with a few sweet potato fries, mashed avocado and microgreens, but feel free to add your favorites!

Nutritional Information

Calories: 383kcal | Carbohydrates: 59g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 530mg | Potassium: 467mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3520IU | Vitamin C: 11.6mg | Calcium: 58mg | Iron: 12.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword beet burger
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

73.7K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Carol says

    November 30, 2020 at 1:27 pm

    If I don’t have freekeh or quinoa what is the substitute.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 30, 2020 at 2:23 pm

      Great question Carol. Common substitutions for the grains in veggy burgers are rice, bulgur, buckwheat, and millet – but I have not tried substituting any of those for the quinoa and freekeh in this recipe 🙂

      Reply
  2. KATHERINE says

    February 25, 2020 at 2:50 pm

    Can these patties be frozen? Is it better to freeze patties without baking, or after baking?

    Thank you.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 25, 2020 at 4:12 pm

      Hi Katherine,

      While I have not tried freezing this beet burger patty, I would bake them, then freeze them and reheat when ready to enjoy 🙂

      Reply
  3. Megan says

    August 21, 2019 at 3:56 pm

    5 stars
    my partner and i found this recipe simply delightful

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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