Description
These Beet and Lentil Burgers are as flavorful as they are colorful! With hearty texture from the lentils and warm spiced and savory flavors, these veggie burgers are a hit with vegans and meat-eaters alike.
Ingredients
Units
Scale
- 3/4 cup dry brown lentils (makes about 2 cups cooked)
- 1 small-medium sized beet, shredded (about 9 oz)
- 1/2 of a yellow onion, finely chopped
- 6 cloves garlic
- 3 Tbsp Liquid Aminos or Tamari
Spices + more
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp ginger powder (optional)
- 2 tsp dried basil
- 2 tsp dried rosemary
- 3/4–1 cup breadcrumbs
- 1/4 cup almond butter (or sub peanut butter)
- 1/4 cup ground flaxseed meal (not whole seeds)
- 1/2–1 tsp cayenne powder (optional for spice)
Optional Burger Toppings & Condiments
- Burger buns
- Lettuce
- Tomato
- Avocado
- Pickles
- Onion
- Vegan mayo (Vegenaise is my fav!!) + sriracha for chipotle aioli
- Mustard
Instructions
- In a medium-sized pot, bring 2 cups of water to a boil. Add lentils and reduce to a simmer and cook uncovered for 15-20 minutes, until tender.
- In food processor (or by hand if you don’t have one, use a cheese grater to grate beets) use chopping blade to chop onion and garlic. Then switch the blade out for the grating attachment and grate the beet.
- Place onion and beet in a large skillet along with 3 Tbsp Liquid Aminos or Tamari. Cook on medium heat until onion softens and moisture has mostly cooked off, about 10 minutes.
- Meanwhile, in a large bowl place ¾ cup breadcrumbs and everything else under “spices + more“, along with the cooked lentils. Once the beet and onion mixture has finished cooking, add that to the large bowl. Use your hands to knead everything together, mashing the lentils, adding another ¼ cup of breadcrumbs if needed, until a tacky consistency.
- Use your hands to form patties. Place patties on a lightly oiled or non-stick baking sheet. If you have the time, refrigerate for an hour.
- If baking, preheat oven to 350°.
- Lightly brush patties with olive oil.
Baking: Bake patties for 15-20 minutes until both sides begin to brown, flipping halfway through. (Keep an eye on them, every oven is different!
Stovetop: In a large skillet on medium heat (non-stick preferred), cook patties until each side lightly browns. Don’t overcook! Remove from heat and let rest for a few minutes. - Assemble Beet and Lentil Burgers on lightly toasted buns with choice of toppings and condiments. Enjoy!
Notes
Want to make a bigger batch? Go ahead and double the recipe! Don’t overload your food processor, so you might have to use a large bowl to separate and process the mixture in sections.
Any leftover patties keep well in the fridge for up to 5 days or freeze for up to 2-3 months. Defrost entirely before re-heating.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: burgers and sandwiches
- Method: baking, stovetop
- Cuisine: American