Recipe: Beet Burgers with Chipotle Aioli

Sandwiches and Wraps Recipes, Vegetarian Recipes

By: Chris Freytag, CPT

Photo Credit: Get healthy U

Beet burgers have become one of my favorite healthy obsessions. I consider myself to be a somewhat of an “expert” since I have tried and tasted so many. I mixed and matched several recipes and came up with this version that has a Mexican twist to it!

Filled with fresh tasty ingredients, this healthy burger has great texture and flavor. Sometimes, I double this recipe and keep the beet burgers in my freezer. They are easy to thaw and cook up for a quick meal later in the week!

You will need a food processor or Cuisinart for this recipe. 

The chipotle aioli is really delicious and goes well with the seasoning used in the burgers. Honestly, I love this aioli variation made with Greek yogurt on lots of other things like raw veggies and sweet potato fries.

Don’t think of the beets from a can you had as a kid, these fresh beet burgers are hearty, nutty, and satisfying.

Total Time: 65 minutes

Yield: 6 serving(s)


  • 1 cup raw peeled and grated beets (aprox. 2 large beets peeled and grated with cheese grater)
  • 3 tablespooons walnuts
  • 4 large mushrooms, washed with stems trimmed
  • 3/4 cup garbanzo beans
  • 2 tablespoons fresh cilantro
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon thyme
  • 2 teaspoons Mexican seasoning (I use Frontier brand but you can use any. )
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons red onion
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons coconut or olive oil
  • Chipotle Aioli
  • 3/4 cup plain Greek yogurt
  • 3/4 cup light sour cream
  • 1/2 (7.5 ounce) can of Chipotle peppers in adobo sauce
  • 1 teaspoon lime juice


  1. Add all ingredients for the beet burgers into a food processor and pulse or blend until everything is chopped well. Then, add in 1 egg and bread crumbs and mix once or twice until combined.
  2. Take beet burger mix and make into patties by hand. You may need to refrigerate 30 minutes if the mix is too soggy to work with. This recipe makes approximately 6 beet burgers.
  3. Stick patties in the freezer for 30 minutes, so they firm up.
  4. While patties chill, wash food processor then add in ingredients for Chipotle aioli, blend until mixed.
  5. Heat a non-stick skillet or frying pan with coconut or olive oil and cook beet burgers on low-medium heat 7-10 minutes per side until cooked.
  6. Serve on a toasted bun or bed of greens and top with your favorite fixings (goat cheese is a nice addition) then dress with Chipotle aioli sauce.

Nutrition Information Per Serving

Serving Size: 1 beet burger with 1 tablespoon Chipotle aioli

Calories: 236

Protein: 8 gram(s)

Fat: 15 gram(s)

Carbohydrates: 19 gram(s)

Fiber: 4 gram(s)

Sugar: 4 gram(s)

From the kitchen of:

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