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Beetroot burgers recipe
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34 ratings
These vibrant, fiery beetroot patties take veggie burgers to a whole other level. Stack them up with creamy avocado, juicy sundried tomatoes and pickled gherkins for a sensational main. See method
Ingredients
- 450g raw beetroot
- 250g ready-to-eat puy lentils
- 2 garlic cloves
- pinch chilli flakes
- 3 tbsp rolled oats
- 2 eggs, lightly beaten
- 2 tbsp olive oil
- 2 orange peppers, finely sliced into rounds
- 4 multiseed batch rolls, halved
- 1 avocado, thinly sliced
- 100g sun-dried tomatoes
- 75g crinkle-cut pickled gherkins
- 4 tbsp snipped salad or mustard cress
Each serving contains
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Energy
2410kj
575kcal
29%
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Fat
25g
36%
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Saturates
6g
28%
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Sugars
18g
20%
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Salt
2.5g
42%
of the reference intake
Carbohydrate 61.6g
Protein 23.3g
Fibre 13.9g
Method
- Peel and finely grate the beetroot. Put in a cloth over the sink and squeeze out as much moisture as possible (there will be quite a lot), then transfer to a clean bowl. You should have around 150g dry grated beetroot.
- Add the puy lentils to the bowl and finely grate in the garlic. Add the chilli flakes and season. Whizz the oats in a food processor, then add to the bowl with the beaten egg. Use your hands to combine the mixture thoroughly. Divide into 4 evenly sized patties, taking care to really press them together.
- Heat the oil in a large, nonstick frying pan over a medium-low heat. Fry the patties for around 15 mins, turning halfway through.
- To construct each burger, layer rounds of pepper on the base of each bun, then top with a burger. Add the avocado slices, tomatoes, gherkins and cress on top. Finish with the bun lid and secure with a wooden skewer, if you like.
Tip: Make this recipe vegan by combining 2 tbsp milled flaxseed with 5 tbsp water - leave to stand for 5 mins, then use instead of the eggs.
See more Vegetarian recipes