Made with grated beetroot and hearty brown lentils, this vegetarian burger is so good that you might never want to go back to regular burgers again!
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2 tsp olive oil
1onion, finely chopped
2garlic cloves, minced
1small red chilli, finely chopped
250 g(9 oz) cooked brown lentils
325 g(11 oz) raw beetroot (beet), grated
1 tsp ground turmeric
1 tsp garam masala
2 tsp smoked paprika
1 tsp finely grated fresh ginger
6 tbsp plain (all-purpose) flour, cornmeal or almond meal
1 tbsp olive oil, extra
6 slices peeled fresh pineapple
160 g (5½ oz/2 cups) shredded cabbage
2 tomatoes, sliced
260 g (9 oz/1 cup) natural yoghurt
6 brioche, sourdough or gluten-free buns
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.
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 tbsp at a time, until the mixture is dry and firm enough to hold together. Shape mixture into 6 individual patties.
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.
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.