Vegetarian Lentil & Beetroot Burger
This vegetarian burger tastes so good you'll never eat a beef burger again.
Author: The Cook
Recipe type: Vegetarian
Cuisine: Modern Australian
Serves / Yield: Makes 6
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red chilli, finely chopped
- 250 g cooked brown lentils
- 325 g raw beetroot, grated
- 1 egg
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 teaspoons smoked paprika
- 1 teaspoon finely grated fresh ginger
- 6 tablespoons plain flour or cornmeal
- 1 tablespoon olive oil, extra
- 6 slices peeled fresh pineapple
- 2 cups shredded cabbage
- 2 tomatoes, sliced
- 1 cup natural yoghurt
- 6 sourdough buns or brioche
- 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.
- Sprinkle in the flour (or cornmeal) one tablespoon 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 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.
Serving size: 1 burger Calories: 557.6 Fat: 15.5 g Saturated fat: 5.0 g Unsaturated fat: 6.7g Carbohydrates: 85.1 g Sugar: 22.8g Sodium: 338.3 mg Fibre: 18.6 g Protein: 22.4 g Cholesterol: 61.0 mg