Beetroot burgers recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 575 calories / serving
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These vibrant, fiery beetroot patties take veggie burgers to a whole other level. Stack them up with creamy avocado, juicy sundried tomatoes and pickled gherkins for a sensational main. 

  1. Peel and finely grate the beetroot. Put in a cloth over the sink and squeeze out as much moisture as possible (there will be quite a lot), then transfer to a clean bowl. You should have around 150g (5oz) dry grated beetroot.
  2. Add the puy lentils to the bowl and finely grate in the garlic. Add the chilli flakes and season. Whizz the oats in a food processor, then add to the bowl with the beaten egg. Use your hands to combine the mixture thoroughly. Divide into 4 evenly sized patties, taking care to really press them together.
  3. Heat the oil in a large, nonstick frying pan over a medium-low heat. Fry the patties for around 15 minutes, turning halfway through.
  4. To construct each burger, layer rounds of pepper on the base of each bun, then top with a burger. Add the avocado slices, tomatoes, gherkins and cress on top. Finish with the bun lid and secure with a wooden skewer, if you like.

Tip: Make this recipe vegan by combining 2 tbsp milled flaxseed with 5 tbsp water - leave to stand for 5 minutes, then use instead of the eggs.  

See more Vegetarian recipes

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  • Ingredients

  • 450g (15oz) raw beetroot
  • 1 x 250g pack ready-to-eat puy lentils
  • 2 garlic cloves
  • pinch chilli flakes
  • 3 tbsp rolled oats
  • 2 eggs, lightly beaten
  • 2 tbsp olive oil
  • 2 orange peppers, finely sliced into rounds
  • 4 multiseed batch rolls, halved
  • 1 avocado, thinly sliced
  • 100g (3 1/2oz) sun-dried tomatoes
  • 75g (3oz) crinkle-cut pickled gherkins
  • 4 tbsp snipped salad or mustard cress
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  • Energy 2408kj 575kcal 29%
  • Fat 25.4g 36%
  • Saturates 5.6g 28%
  • Sugars 17.6g 20%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 61.6g Protein 23.3g Fibre 13.9g

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