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Beeten Egg Veggie Burgers with Sweet Potato Fries

beet and egg veggie burgers

Beets are high in vitamin C, fiber, and essential minerals like potassium (healthy nerve and muscle function) and manganese (good for bones, liver, kidneys, and pancreas). Beets also contain folate, which helps reduce the risk of birth defects

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 small onion
  • 3 cooked beets
  • ¾ cup cooked red quinoa
  • 2 eggs
  • 2 cloves garlic, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon chipotle or chili powder (optional)
  • ½ teaspoon kosher salt
  • ½ - ¾ cup whole-wheat breadcrumbs
  • 6 whole-wheat burger buns, toasted
  • Garnish: 6 fried eggs, 6 ounces goat cheese, and 1 bunch arugula


Preheat the oven to 375ºF. Line a baking sheet with baking paper.

  1. Using a food processor chop onions finely and remove to a large bowl.
  2. Chop beets finely (careful not to puree) and add to bowl. Add quinoa, evoo, 2 eggs, garlic, lemon juice, chipotle, salt, and breadcrumbs to the bowl and stir to combine, adding more breadcrumbs as needed, if mixture is too soft.
  3. Shape mixture into 6 burgers and place on the prepared baking sheet. Bake at 375ºF for 15 minutes. Carefully flip, spray tops with cooking spray and bake 15 minutes more.
  4. Remove burgers from the oven, let rest, and prepare fried eggs.

To assemble: Spread goat cheese on one burger bun, top with burger, fried egg, arugula and bun.

Nutrition Information

  • Serving Size: per burger
  • Calories: 420
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 262 mg
  • Fat Content: 18 g
  • Fiber Content: 6 g
  • Protein Content: 17 g