Lentil and Beetroot Burgers


If your trying to eat less meat: why not try these mini burgers? They are made with beetroot, puy lentils and oats: the combo tastes amazing and is both nourishing and filling. I used pre cooked beetroot and lentils, so they really do take a few minutes to throw together. We do eat meat at home, a few times a week, but I’m constantly inspired by a more plant based way of eating and these were popular with the whole family.

this recipe makes ~

14 mini burgers - x10 medium burgers

  • 250g cooked puy lentils (really useful to have in the fridge too)

  • 150g cooked beetroot, I use store bought boiled ones (no vinegar)

  • 50g normal oats

  • 1 free range egg

  • 1 garlic clove, crushed

  • 1/2 teaspoon ground cumin (optional)

  • 1 spring onion, finely shredded


Preheat the oven to 180C fan

Put the lentils and beetroot in a good processor and pulse until the mix comes together: tip into a bowl. Add the egg, garlic, cumin & oats then combine. The mix will make x14 mini bites, using a large tablespoon. Or x10 larger burger patties.

Fry in a little olive oil on both sides until crisp 12-3 mins. Then transfer to a lined baking tray, cook in the oven for 20 mins. Remove, they are now ready to serve.


2 serving suggestions ~

enjoy like mini falafel with wholemeal pitta pockets and a yogurt and grated cucumber dip


enjoy like burgers, in a burger roll, with a slice of tomato, lettuce

lentilsMiriam Cooper