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
1 1/2 cup of cooked lentils
3 large spinach leaves
Tiny bit of sea salt
1 cup of oat flour (rolled oats in the food processor)
- Add lentils and beetroot to a medium bowl. Mash the beetroot and mix well with the lentils.
- Chop the onion, fresh garlic and spinach into tiny pieces and add to the bowl.
- Add the thyme, oregano, sea salt and mix.
- 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.
- Form the mixture into burger patties, leave in the fridge to chill for 30 minutes.
- Once chilled add to a pan with melted coconut/olive oil.
Looking for more plant-based recipes? You can find them here.
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