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Beet Burgers with Tangy Slaw & Smoky Tomato Aioli
2 or 4 Serving Dinner

Beet Burgers

with Tangy Slaw & Smoky Tomato Aioli

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
800
FAT
34g
CARBOHYDRATES
112g
PROTEIN
16g

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INGREDIENTS

  1. ¼ cup white quinoa
  2. 1 sweet potato
  3. ⅓ cup Follow Your Heart® Soy-Free Vegenaise*
  4. 2 tsp tomato powder
  5. 1 tbsp liquid smoke
  6. 1 shallot
  7. 4 oz coleslaw blend
  8. 2 tbsp apple cider vinegar
  9. 1 tsp agave
  10. 2 oz shredded red beet
  11. ½ cup panko breadcrumbs
  12. 2 potato buns
  13. 1.5 oz dill pickle chips
  14. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Large nonstick skillet, Food processor, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
800
FAT
34g
CARBOHYDRATES
112g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 10 to 12 minutes.

2
Roast the sweet potato

Slice sweet potato(es) into ½ inch cubes. Add sweet potato cubes, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until potatoes are tender and browned in places, 20 to 22 minutes.

3
Make the smoky tomato aioli and slaw

Add just 4 tbsp (8 tbsp) Vegenaise, tomato powder, just ¼ tsp (½ tsp) liquid smoke, 1 tsp (2 tsp) water, and a pinch of salt to a small bowl, and whisk the smoky tomato aioli. Peel and thinly slice the shallot(s). Add sliced shallot, coleslaw blend, apple cider vinegar, agave, and a pinch of salt and pepper to a medium bowl, toss the tangy slaw, and set aside. TIP: Reserve the remaining liquid smoke for your own use.

4
Make the beet burgers

Add the cooked quinoa, 1½ cups (3 cups) roasted sweet potato, remaining Vegenaise, shredded beet, panko breadcrumbs, and ½ tsp (1 tsp) salt to a food processor. Blend the beet burger mixture until well combined, scraping down the sides as necessary (about 10 pulses). TIP: If you have leftover roasted sweet potato, serve alongside the burger.

5
Cook the beet burgers

Divide the beet burger mixture in half and form 2 patties (4 patties), each about ¾ inch thick. Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add beet burgers and cook until lightly browned and cooked through, 5 to 7 minutes per side. Halve the potato buns and place directly on the oven rack. Toast until lightly browned, 3 to 5 minutes. TIP: If the burgers stick, add more oil to the skillet.

6
Serve

Add beet burgers to the toasted potato buns and top with smoky tomato aioli and tangy slaw. Serve with dill pickle chips and any remaining slaw. Dig in!

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