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Energising Lentil Beetroot Burgers

Ingredients:

Burger:

  • 1 TBSP of good quality olive oil
  • 1 medium red onion, diced
  • 1 clove of garlic crushed
  • 1 small knob of fresh ginger, grated
  • 1 small red chilli, thinly sliced or ½ tsp of chilli flakes
  • 1 tsp of turmeric, ground
  • 2 tsp of ground cumin
  • Good quality salt and black pepper to taste
  • 2 medium beets, raw and grated
  • 1 cup of green or French lentils, cooked
  • 1/3 cup of mixed seeds (pumpkin, sunflower, flaxseed, chia…)
  • ½ cup of wholemeal flour, oats or for a gluten-free version: ½ cup of chickpea or quinoa flour
  • Optional: add 1 egg, free-range, free of antibiotics

To Assemble:

  • Shredded red cabbage
  • Lettuce leaves
  • Spinach leaves
  • Tomato slices
  • Cucumber slices
  • Dijon mustard
  • Sprinkle with nutritional yeast

Method:

  1. Cook the lentils and set aside to cool.
  2. Grate the beets (better wear gloves if you do not want to go the rest of the day with bright purple hands). Squeeze out some of the liquid by pressing in between paper towels.
  3. Put your olive oil into your frying pan and heat the onion until fragrant and soft, add the garlic, ginger, chilli and other spices and sauté for another couple of minutes. Set aside to cool if using egg.
  4. In a larger bowl, combine the cooked lentils, grated beetroot, cooled onion mixture, and seeds. Add the egg if using and then slowly, one spoonful at a time, mix in the flour.
  5. Your lentil patty mixture should now have a great consistency to be formed into patties by diving it into balls and then flattening them.
  6. Use 1-2 TBSP of additional olive oil to fry your lentil-beet burgers for 4-5 minutes on either side or until golden brown and smelling irresistibly or alternative bake in pre-heated oven on 180 degrees for 15-20 minutes or until done.
  7. Eat in your favourite wholemeal bun assembled with your favourite fresh ingredients or with a fresh salad and your favourite wholegrain.

Enjoy!

 

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