Beetroot & Lentil Veggie Packed Burgers

Beetroot & Lentil Veggie Packed Burgers

I’ve been making veggie burgers like this since I was in college (university) and they never fail, moist and packed with veg, it’s the best way to have a burger (if you’re skipping out on meat or eating vegetarian/vegan). Josh loves them, too, and that says a lot, considering he’s difficult when it comes to vegan/vegetarian food. You can easily make it totally vegan by using an egg replacement. If the egg replacement is too loose, just add a bit more flour to help it to thicken up!

Ingredients:
(Makes 4-6 burgers)
4 cooked beets, chopped or shredded
1 cup of spinach, chopped
1 tin lentils, drained and rinsed
1 red onion, chopped
1 tsp dijon mustard
1 tbsp chopped fresh dill
1 pinch garlic powder
2-4 cloves garlic, minced
3-4 heaped tbsp plain flour
2 heaped tbsp flax/milled nut mix (optional)
1 egg (can be replaced with vegan alternative)
1 tbsp olive oil

Preheat your oven to 200c fan. Sauté your onion and garlic with olive oil until onions are clean and soft. Add to a large bowl with beets, spinach, lentils, onion & garlic, dill, mustard and garlic powder. Mix together with egg until completely combined. Place in a blender and whiz until almost totally blended (I like mine a little chunky). Pour back into bowl and add flour & flax/milled nuts and stir together. If still feeling too wet, add more flour, but they will firm up in the oven. Mould into burger shapes about 2cm thick and pop on a foiled baking tray. Place them in the oven for 15 minutes, flip and cook for 10-12 more minutes. If adding (vegan) cheese, pop the cheese on after 23-15 mins and leave for a minute or two until melted.

I served ours with some melted Follow Your Heart cheese, on vegan brioche buns with shredded cos lettuce, sliced red onion, vegan mayo and lots of ketchup! Eating vegetarian/vegan never tasted so good!!