Beet Burgers with Smoky Tomato Aioli and Potato Wedges

Don't 'beet" yourself up looking for something for dinner tonight. This amazingly delicious Beet Burger with smoky tomato aioli and potato wedges will make your heart sing.
Course Main Course
Servings 2


  • Small saucepan with lid
  • Baking Sheet
  • Food processor
  • Large nonstick skillet


  • 1/4 cup Quinoa
  • 1 Shallot
  • 1 Russet Potato cut into wedges
  • 3 tbsp Plant-based Mayo I use Follow Your Heart® Vegenaise
  • 1 tsp Tomato powder This is a great staple item to keep around. Comes in handy when making your own plant-based condiments!
  • 2 tsp Liquid Smoke
  • 1/2 cup Green Peas
  • 2 oz Red Beets shredded
  • 1/2 cup Panko Breadcrumbs
  • 2 Pretzel Buns Potato buns can be substituted and be just as delicious
  • 1/2 oz Pea Shoots
  • 3 Olive oil divided, 2Tbsp and 2tsp
  • Salt & Pepper


1 Cook the Quinoa

  • Preheat the oven to 425°F.
    Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains burst and the water is absorbed, 8 to 10 minutes.

2 Roast the Potato Wedges

  • Cut the russet potato into ½ inch thick wedges.
    Place the potato wedges on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper.
    Roast the potato wedges until crisp and browned in places, 18 to 20 minutes.

3 Make the Smoky Tomato Aioli

  • In a small bowl, combine the Vegenaise, tomato powder, 1 tbsp water, and just ⅛ tsp liquid smoke. Taste the aioli and add salt as necessary.
    (doubling the aioli to be used as a dipping sauce for the potato wedges is always a yummy idea.)
    Peel and thinly slice the shallot into rounds.

4 Make the Burgers

  • Add the cooked quinoa, green peas, red beets, panko breadcrumbs, and ½ tsp salt to a food processor or blender. Blend until well combined (about 10 pulses), scraping down the sides as necessary.

5 Cook the beet burgers

  • Divide the beet burger mixture in half and form two patties, each about ¾ inch thick.
    Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the beet burgers and cook until crisp and warmed through, 5 to 7 minutes per side.
    Halve and toast the pretzel buns.

6 Drop the Beet on the Plate!!!!

  • Smother a generous amount of the smoky aioli on one side of the toasted pretzel bun and top with cooked beet burgers, sliced shallot, and pea shoots. Serve with roasted potato wedges and any remaining smoky tomato aioli for dipping. Dive in!


I am not going to post this recipe without making it perfectly clear that I am absolutely NOT a fan of the dreadful beetroot. I have gone out of my way numerous times to steer clear of even coming in contact with this earthy tasting root all my life. I know I am not alone in my distaste of this veggie.
However, I have been caught "red handed". I finally gave in to making this recipe with extreme hesitancy and found that is beet burger is absolutely delicious. maybe it's the smokey aioli that enhances the flavor or the binding ingredients holding the beets in a burger state but I highly recommend trying this burger. Yes, HIGHLY RECOMMEND even though I still dislike beets!!!