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Basil Beet Burgers with Lemon Garlic Aioli (grain free)

  • Author: Katja from the Savory Lotus
  • Yield: 16-18 small patties 1x



  • 3 cups shredded beets (raw), washed and trimmed
  • 1/2 medium onion
  • 1/2 cup fresh basil leaves
  • 3 eggs, beaten, preferably pastured
  • 1 tsp celtic sea salt (I use this one)
  • 1/2 cup almond flour (like this) OR 2 TBS coconut flour (like this)


  • 1/4 cup homemade mayonnaise
  • 1/4 cup homemade yogurt (see this post) or kefir (plain)
  • 2 TBS fresh lemon juice
  • 1/4 tsp celtic sea salt
  • 1 garlic clove, crushed
  • 1 TBS fresh basil, cilantro OR parsley, finely chopped
  • coconut oil (like this), ghee (like this), or butter for cooking


To Make Lemon Garlic Aioli:

  1. Mix all ingredients together until smooth and creamy. Place in fridge until ready to serve.

To Make Beet Burgers:

  1. Finely chop onion and basil leaves and add to shredded beets.
  2. Add salt and eggs. Mix well.
  3. Add either almond flour or coconut flour. Mix to combine.
  4. Heat skillet over medium/high heat and cover bottom of pan liberally with fat of choice.
  5. Form small patties about 1/2 inch thick and drop into pan. Cook patties 3-4 minutes on one side, until crispy. Flip, and cook other side. (I like to press them down a bit to make sure they are not too thick. The center will not cook well if too thick.)
  6. Serve immediately with lemon garlic aioli.