Beetroot & Lentil Burgers

These burger patties are the perfect way to get in your nutrients (including Protein), they are cost effective and taste great the next day! 

The ingredients below makes 2 double-decker burgers or around 4 single-deckers if you were wanting them to last longer.  This is a great alternative to getting a take away if you are looking to make those healthy choices for the new year, but still wanting to carry on with enjoying amazing food!

Ingredients:

120g beetroot

80g rolled oats

30g flour (of your choice)

60g pre-cooked lentils

1 tsp paprika

1 tsp ground turmeric 

1/2 chili

1/2 tsp curry powder

pinch of salt

2 tbsp extra virgin olive oil 

For the wedges:

1 large or 2 small potatoes

2 tbsp oil 

salt & pepper to taste 

Method:

Preheat the oven to 180 Celsius 

For the wedges
Cut the potatoes in to wedges / size you desire. Pour the olive oil over the potatoes and add salt and pepper. Put on the tray and leave in the oven to cook until golden / crispy (roughly 20 minutes).

Making the burgers 

Place all of the ingredients, except the oil into a blender / food processor and blitz into a paste. Spoon the mixture on to the baking paper and use wet hands to to flatten the mixture. Then heat the tablespoon of olive oil in a large frying pan on medium-low. Gently place the patties in the frying pan. Reduce heat to low and cook for 5 minutes. Check the patties half way and then flip until they are cooked all over and quite dry to touch.

To serve - optional toppings

3 burger buns 

2 slices of dairy free cheese 

lettuce leaves

tomatoes 

gherkins

Making the burger sauce

Add mayo, ketchup and Tabasco and combine  

Remove the wedges and serve up with your burgers, along with any left over burger sauce! From there just enjoy!