Sometimes all you need is a burger. A big, juicy burger. With loads of trimmings and full of yummy ingredients that when whizzed together and made into a patty become so much more than a sum of their parts.
I’ve decided to go on a bit of a burger journey this Spring & Summer, to try all kinds of different combinations of burgers recipes to see what amazing new burgery tastes I can come up with, to BBQ, grill or just pan fry!
When making a vegan burger, a protein in the form of a pulse is pretty much essential and lentils are perfect for the base for a burger. They lend a peppery, meaty (in the nicest plantiest way) depth that squishes up easily to form a burger patty.
Beetroot with its earthy, sweet taste is a natural partner for lentils. It also lends a lovely red colour as well as a juicyness to the burger patty. Add in some fresh herbs and the spicyness of cumin and a hit of chilli and this burger is as delicious as it is easy to make and cook.
I mean, check out that colour!
I can’t wait to make more of them.. and create some more yummy burger flavours to bring in the warmer weather.
Amazing Beetroot & Lentil BurgersPrint Recipe
- 250g raw beetroot
- 300g cooked lentils
- 1/2 onion
- 3 garlic cloves
- 1/3 cup breadcrumbs
- 1 Tbs ground flax seed mixed with 4 Tbs water (this binds the mix!)
- 1/2 teaspoon chilli powder (or to taste)
- 1 tsp cumin powder
- handful of fresh parsley &/or coriander
- salt to taste
In a food processor, whizz up the beetroot until it's smooth.
Add all the rest of the ingredients & whizz together until you have a burger-ish kind of mass.
Form into patties.
Pan fry or grill and serve in a bun with ALL the trimmings.
If you don't have a food processor, grate the beetroot.. Use washing up gloves to avoid staining your hands! Mince the onion really finely, then use a potato masher or fork to mash up the lentils to create the burger.