Undoubtedly, Hamburg has become the world’s fast-food giant, the most famous American hamburger, but many other great nation has its own unique form of Beetroot and lentil burgers.
These vegetarian burger recipe is made with raw beetroot, puy lentils, chilli, garlic and ginger. It’s ready in just 30 minutes.
Nutritional info per serving
Fat8g (1.2g saturated)
Carbohydrates20.9g (5.9g sugars)
Beetroot and lentil burgers INGREDIENTS
325g raw beetroot
250g pack cooked puy lentils
2 garlic cloves
1 red chilli
5cm piece fresh ginger
6 fresh mint sprigs
1 medium free-range egg
? tbsp curry powder
2-3 tbsp plain flour
Oil for frying
60g crumbled feta
4 good quality buns
Beetroot and lentil burgers METHOD
01.Heat the oven to 200°C/fan180°C/gas 6. Peel the beetroot, grate and wrap in a folded clean J-cloth. Squeeze out as much liquid as you can.
02.Put the beetroot in a bowl with the lentils. Finely chop and add the garlic, chilli, ginger and mint. Crack in the egg. Mix in the curry powder, salt and pepper and 1-2 tbsp flour (just enough to hold it all together).
03.Heat a glug of oil in a pan. Divide the beetroot mix into 4 and shape into Beetroot and lentil burgers. Dust well with flour on both sides. Once the oil is very hot, fry the Beetroot and lentil burgers for 2-3 minutes on each side until golden.
04.Put the burgers in a baking tray and bake for 5-6 minutes until piping hot. Serve topped with feta on buttered, toasted buns, with salad leaves and a few lemon wedges.