Beetroot and lentil burgers

Beetroot and lentil burgers
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 10 min

These vegetarian burger recipe is made with raw beetroot, puy lentils, chilli, garlic and ginger. It’s ready in just 30 minutes.

Nutrition: per serving

Calories
193kcals
Fat
8g (1.2g saturated)
Protein
9.8g
Carbohydrates
20.9g (5.9g sugars)
Fibre
6.1g
Salt
0.2g
Calories
193kcals
Fat
8g (1.2g saturated)
Protein
9.8g
Carbohydrates
20.9g (5.9g sugars)
Fibre
6.1g
Salt
0.2g

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

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.
  4. 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.

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Reviews

Read what others say...

  1. 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 :)

  2. 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!!

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