An easy vegetarian burger recipe, made with raw beetroot and puy lentils, spicy with a good kick of ginger and chilli.
PREP: 30 MINS / COOK: 10 MINS
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
Â½ tbsp curry powder
2-3 tbsp plain flour
Oil for frying
60g crumbled feta
4 good quality buns
- Heat the oven to 200Â°C/fan180Â°C/gas 6.
- Peel and grate the beetroot, place in a folded cloth, (be aware it will stain and you may want to throw it away or go with the pink!) and squeeze out as much liquid as you can. You may want to wear kitchen gloves too, to prevent your hands staining!
- Put the beetroot in a bowl with the lentils. Finely chop and add the garlic, chilli, ginger and mint. Next add the egg and mix in the curry powder, salt and pepper and 1-2 tbsp flour (just enough to hold it all together). Mix thoroughly. I find it easier to mix with my hands.
- Divide the beetroot mix into 4 and shape into burgers. Dust well with flour on both sides. Â If you have the time, let them sit in the fridge for about 20 minutes to firm up.Â
- Heat a good tablespoon or so of oil in a pan. Once the oil is very hot, fry the burgers for 2-3 minutes on each side until golden.
- Put the burgers onto a baking tray and bake for 5-6 minutes until piping hot.
- Serve on toasted, buttered buns, sprinkled with the feta; add some salad leaves and a few lemon wedges. Enjoy!