Vegetarian Lentil & Beetroot Burger

5 from 1 reviews
Vegetarian Lentil & Beetroot Burger
Prep time
Cook time
Total time
This vegetarian burger tastes so good you'll never eat a beef burger again.
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
  1. 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.
  2. 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.
  3. Sprinkle in the flour (or cornmeal) one tablespoon at a time, until the mixture is dry and firm enough to hold together.
  4. Shape mixture into 6 individual patties.
  5. Place onto a tray and chill in the fridge for 10 minutes to firm up.
  6. 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.
  7. 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.
Nutrition Information
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

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