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

  1. 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.
  2. 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).
  3. 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.
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  5. 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

Fiona O’Connell

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 :)

Claire Walker

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!!

Sarah Brown

Going to try this for dinner, looks delicious

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