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26 Oct, 2020

Lentil & Beetroot Burgers

The perfect veggie summer dish.



  • 2 beetroot, cut into quarters
  • 200g puy or brown lentils
  • 2 heaped tbsp plain gluten-free flour
  • 1 tbsp rapeseed oil
  • Good pinch of salt and pepper


  1. Heat your oven to 180 degrees.
  2. Place the chopped beetroot on a baking tray, drizzle with oil and roast for 40 minutes or until tender. Place the cooked beets in a food processor and blitz to a rough paste.
  3. While your beets are cooking place the lentils into a saucepan with three times the amount of water, bring to the boil and simmer for 15-20 minutes until the lentils are soft. Drain and add them to the beetroot paste.
  4. Stir in the flour, oil, salt and pepper. Form 4 patties, keep them quite rounded rather than flattened, place them on a lined baking tray and cook in the oven for 25-35 minutes until crispy.
  5. Serve with a bun, tomatoes, gherkins, lettuce, onions, mustard and homemade ketchup (basically just blitzed tomatoes!). Enjoy


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