I must admit I was a little skeptical at first when I read about making veggie burgers with beetroot. Don’t get me wrong, I love beetroot! It just gets a little messy when you add it to a dish. Any dish really. Beetroot doesn’t always play well with others.

But I was pleasantly surprised when making this beetroot lentil burgers recipe. Yes, it gets a little purple, but there are enough lentils to give the burger patty some brown consistency.

The patties fried pretty easily, but I did leave my mix to chill in the fridge overnight. I wanted to make sure they were stiff enough and wouldn’t break apart once in the oil.

If you’re curious about the original beetroot lentil burgersrecipe, you can find it here: www.supportmfm.co.za

The recipe

2 beetroots
1 1/2 cup of cooked lentils
Fresh garlic
3 large spinach leaves
Tiny bit of sea salt
1 cup of oat flour (rolled oats in the food processor)
Filtered water


  1. Add lentils and beetroot to a medium bowl. Mash the beetroot and mix well with the lentils.
  2. Chop the onion, fresh garlic and spinach into tiny pieces and add to the bowl.
  3. Add the thyme, oregano, sea salt and mix.
  4. Put a cup of rolled oats in the food processor to make oat flour. I really love the Russell Hobbs range and particularly the Mini Food Processor – it’s super compact and soooo easy to clean! Once the flour is ready, add it to the bowl and a few sprinkles of water. Mix and it will start to get pasty.
  5. Form the mixture into burger patties, leave in the fridge to chill for 30 minutes.
  6. Once chilled add to a pan with melted coconut/olive oil.

Beetroot Lentil Burgers recipe card download button

Looking for more plant-based recipes? You can find them here.

*This article contains an affiliate link, which means that I may earn a commission, but at no extra cost to you.

Leave a Reply

Your email address will not be published. Required fields are marked *