Recipes.

Beetroot Lentil Burgers


Keys2words - Beetroot Lentil Burger
Photo by: Rob Palmer
  • 6 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
Keys2words - Beetroot Lentil Burger
Photo by: Rob Palmer

As Guy says, "hearty and packed with protein, my vegetarian beetroot and lentil burger is a healthy whole food feast all wrapped up in a bun for easy two-handed eating. Even the vegetarian sceptics will be coming back for more of this little beauty!"  

Servings: 6
Preparation: 20 mins
Cooking: 10 mins

Ingredients

  • 2 teaspoons olive oil.
  • 1 onion, finely chopped.
  • 2 cloves garlic.
  • 1 small red chilli, finely chopped.
  • 250 g cooked brown lentils.
  • 325 g raw beetroot, grated.
  • 1 egg.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon garam masala.
  • 2 teaspoons smoked paprika.
  • 1 teaspoon ginger, fresh, finely grated.
  • 6 tablespoons plain (all-purpose) flour, cornmeal or almond meal.
  • 1 tablespoon olive oil, extra.
  • 6 slices peeled fresh pineapple.
  • 160 g shredded cabbage.
  • 2 tomatoes, sliced.
  • 260 g natural or homemade yoghurt.
  • 6 sourdough bread rolls, to serve.

Directions

1. Heat the olive oil in a frying pan over medium heat. Cook the onion, garlic and chilli until soft. Transfer to a plate and place into the fridge to cool.

2. In a large bowl, mix the lentils, cooled onion mixture, beetroot, egg, turmeric, garam masala, paprika and ginger until combined. Season with salt and pepper, then sprinkle in the flour (or cornmeal or almond meal) one tablespoon at a time, until the mixture is dry and firm enough to hold together. Shape mixture into 6 individual patties.

3. Place onto a tray and chill in the fridge for 10 minutes to firm up. Heat the extra olive oil in a large non-stick frying pan over medium heat. Add the lentil patties and cook for 5–6 minutes each side, until caramelised and heated through.

4. Lay out all the remaining ingredients on a large chopping board with the warm patties and let people construct their own burgers. Season with salt and pepper.


Note

Recipes and images from Guy Turland & Mark Alston, Balance (HarperCollins Publishers 2017) reproduced with permission of HarperCollins Publishers Australia Pty Ltd. Balance is available in all good bookshops now.

Keys2words - Balance Bondi Harvest

As Guy says, "hearty and packed with protein, my vegetarian beetroot and lentil burger is a healthy whole food feast all wrapped up in a bun for easy two-handed eating. Even the vegetarian sceptics will be coming back for more of this little beauty!"

Ingredients

  • 2 teaspoons olive oil.
  • 1 onion, finely chopped.
  • 2 cloves garlic.
  • 1 small red chilli, finely chopped.
  • 250 g cooked brown lentils.
  • 325 g raw beetroot, grated.
  • 1 egg.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon garam masala.
  • 2 teaspoons smoked paprika.
  • 1 teaspoon ginger, fresh, finely grated.
  • 6 tablespoons plain (all-purpose) flour, cornmeal or almond meal.
  • 1 tablespoon olive oil, extra.
  • 6 slices peeled fresh pineapple.
  • 160 g shredded cabbage.
  • 2 tomatoes, sliced.
  • 260 g natural or homemade yoghurt.
  • 6 sourdough bread rolls, to serve.

Directions

1. Heat the olive oil in a frying pan over medium heat. Cook the onion, garlic and chilli until soft. Transfer to a plate and place into the fridge to cool.

2. In a large bowl, mix the lentils, cooled onion mixture, beetroot, egg, turmeric, garam masala, paprika and ginger until combined. Season with salt and pepper, then sprinkle in the flour (or cornmeal or almond meal) one tablespoon at a time, until the mixture is dry and firm enough to hold together. Shape mixture into 6 individual patties.

3. Place onto a tray and chill in the fridge for 10 minutes to firm up. Heat the extra olive oil in a large non-stick frying pan over medium heat. Add the lentil patties and cook for 5–6 minutes each side, until caramelised and heated through.

4. Lay out all the remaining ingredients on a large chopping board with the warm patties and let people construct their own burgers. Season with salt and pepper.

Note

Recipes and images from Guy Turland & Mark Alston, Balance (HarperCollins Publishers 2017) reproduced with permission of HarperCollins Publishers Australia Pty Ltd. Balance is available in all good bookshops now.

Keys2words - Balance Bondi Harvest

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