18 Mar, 2024
Lentil & Beetroot Burgers
As the weather starts warming up, but we’re not quite into full-blown BBQ season, this beetroot and lentil burger is the perfect in-between recipe. Hearty enough for cooler spring evenings, but fresh and vibrant enough to hint at the summer ahead. Packed with earthy roasted beetroot, protein-rich lentils, and a punch of smoky seasoning, these patties are easy to make and hold together beautifully - no crumbly veggie burgers here.
RecipesIngredients
- 2 beetroot, quartered
- 200g dried puy or brown lentils
- 1 tbsp rapeseed oil
- 2 heaped tbsp chickpea flour or oat flour
- 1 tbsp ground flaxseed mixed with 2 tbsp water (let sit for 5 mins)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tsp tamari or soy sauce
- ½ cup finely chopped walnuts or sunflower seeds
- Good pinch of salt and pepper
Method
- Heat your oven to 180°C.
- Place the chopped beetroot on a baking tray, drizzle with oil, and roast for 40 minutes or until tender. Once cooked, blitz in a food processor to a rough paste.
- While the beets are roasting, rinse the lentils and place them in a saucepan with 750ml water. Bring to a boil, then simmer for 15-20 minutes until soft. Drain well and add to the beetroot paste.
- Stir the flaxseed mixture, flour, spices, soy sauce, and nuts/seeds into the beetroot and lentils. Season well with salt and pepper. Mix until everything is combined - don’t over-mix; you want some texture.
- Shape into 4-6 patties, keeping them quite rounded rather than flattened. If the mixture feels too soft, chill it in the fridge for 30 minutes to firm up.
- Place the patties on a lined baking tray and cook in the oven for 25-35 minutes, flipping halfway through, until crisp on the outside and firm in the centre.
- Serve in a bun with tomatoes, gherkins, lettuce, onions, mustard, and homemade ketchup (basically just blitzed tomatoes!). Enjoy.
