Beet Burgers with Mint Yogurt Topping

Beet burger topped with mint yogurt

I made beet burgers for the first time about a year ago, when I found the recipe on a MyFitnessPal newsletter. I have been on a beet kick lately, so I thought I would try out a new version of that recipe, and a variation on the garlic aioli sauce that they recommend. My friend Danielle, who also rows for Lincoln Park Boat Club, and I got together yesterday to trade recipes and share feedback. She agreed to teach me a recipe for muffins if I came over to cook lunch. Danielle is a brilliant baker who earned her chops at the Asheville-Buncombe Technical Community College and worked as a pastry cook at the University Club in Chicago. I would share her muffin recipe, but she has a blog of her own to start! For now, I have included a photograph of said muffin to whet your appetite.



Beet burgers with mint yogurt topping– serves 6

I like to use pretzel rolls with these burgers because they mold easily to your patty, and help to hold the burger together. You can use whatever buns you prefer. Pair this recipe with lentil salad or black beans for extra protein. I paired my beet burgers with a Greek yogurt-based topping instead of mayonnaise because I wanted to add extra protein to this dish, and I prefer the thicker consistency of Greek yogurt. For that reason, I am calling my mint yogurt a topping, rather than a sauce.

You will need:


  1. 2 large beets
  2. 1 medium sweet potato
  3. 2 eggs
  4. 1 cup walnut topping, or chopped walnuts
  5. 1 t apple cider vinegar
  6. 1 T Worcestershire sauce
  7. 3 garlic cloves, or about 1.5 T chopped garlic
  8. ½ C onion, chopped
  9. 1 t paprika

For your topping:

  1. 1 cup plain Greek yogurt
  2. 3 T chopped fresh mint
  3. juice of half of one lemon
  4. salt and pepper to taste


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. First, chop garlic and onion and set aside.
  3. Peel your beets and sweet potato and shred with microplane or grater.
  4. Combine all burger ingredients.
  5. Line a baking sheet with foil for easy cleanup. Divide beet mixture into six equal parts, and form six patties by hand, squeezing out most of the excess juice between your palms.
  6. Place burgers on foil-lined baking sheet and bake for 25 minutes.
  7. Meanwhile, combine topping ingredients.

Serve with avocado slices and pretzel rolls.

Source: Davis, Deborah, MS, RD. “Beet Burgers with Garlic Sriracha Aioli – Hello Healthy.” Hello Healthy. My Fitness Pal, 2014. Web. 09 Mar. 2016.

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