Beetroot and lentil burgers
- Portion size: Serves 4
- Hands-on time 20 min, oven time 10 min
- Difficulty: easy
These vegetarian burger recipe is made with raw beetroot, puy lentils, chilli, garlic and ginger. It’s ready in just 30 minutes.
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Ingredients
- 325g raw beetroot
- 250g pack cooked puy lentils
- 2 garlic cloves
- 1 red chilli
- 5cm piece fresh ginger
- 6 fresh mint sprigs
- 1 medium free-range egg
- ½ tbsp curry powder
- 2-3 tbsp plain flour
- Oil for frying
To serve
- 60g crumbled feta
- 4 good quality buns
- Salad leaves
- Lemon wedges
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Method
- Heat the oven to 200°C/fan180°C/gas 6. Peel the beetroot, grate and wrap in a folded clean J-cloth. Squeeze out as much liquid as you can.
- Put the beetroot in a bowl with the lentils. Finely chop and add the garlic, chilli, ginger and mint. Crack in the egg. Mix in the curry powder, salt and pepper and 1-2 tbsp flour (just enough to hold it all together).
- Heat a glug of oil in a pan. Divide the beetroot mix into 4 and shape into burgers. Dust well with flour on both sides. Once the oil is very hot, fry the burgers for 2-3 minutes on each side until golden.
- Put the burgers in a baking tray and bake for 5-6 minutes until piping hot. Serve topped with feta on buttered, toasted buns, with salad leaves and a few lemon wedges.
Nutrition
- 193kcals Calories
- 8g (1.2g saturated) Fat
- 9.8g Protein
- 20.9g (5.9g sugars) Carbs
- 6.1g Fibre
- 0.2g Salt
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Reviews
I love this recipe because beetroot is very in vogue at the moment so this tasty, healthy and quick food is also a firm fav with my meat-a-tarian friends :)
I love this recipe because they are a quick and healthy alternative to a conventional burger plus the earthy beet roots is delicious with the chilli and ginger!!
Going to try this for dinner, looks delicious
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