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  • Writer's pictureNathalie Morris

Lentil and Beetroot Burgers

These plant-based burgers hold together! And flip easily! And taste amazing!

Lentil burger served with homemade tomato relish and sweet potato wedges

Served with homemade tomato relish and sweet potato wedges.


Makes 6 patties

1/2 cup red lentils

1 can of beetroot, drained

1/2 onion

1 garlic clove

1/2 tbsp tamari or soy sauce

a handful of fresh parsley

1 tsp fresh chilli

1/2 tsp paprika

3 tbsp coconut milk

3/4 cup whole wheat flour (you could try any whole grain flour)

1 tsp coconut oil or olive oil

salt and pepper


1. Cook the lentils

Boil the lentils in water - this should take about 15 minutes.

2. Blend the beetroot and onion

Roughly chop the beetroot and onion and blend them together until they are finely chopped. If you have a food processor you could use fresh beetroot - we've only got a nutribullet, so we use canned.

3. Mix together

Mix the cooked lentils and beetroot blend together in a bowl.

4. Prepare the herbs and spices

Finely chop the garlic, chilli, and parsley. Mix them together in a small bowl with the tamari and paprika. Add these herbs and spices to the lentil and beetroot mix.

5. Add coconut milk and flour

Add the coconut milk to the mix, and then stir in a ¼ cup of flour at a time. The mixture should become just firm enough to hold it's shape. If it's too wet, add a teaspoon of flour at a time until it thickens. If it's too dry you can add a little more coconut milk.

6. Season and chill

Season the mixture with salt and pepper, and store in the fridge for 30-60 minutes if you've got the time.

7. Fry the burger patties

Heat the oil in a frypan over medium-high heat. Form patties with your lentil and beetroot mixture and fry them for 5 minutes on each side.

8. Serve

We've been eating these burger patties on sourdough bread (we didn't have buns) with homemade tomato relish (recipe coming soon!), cucumber, fresh tomato, baby spinach, and a side of sweet potato wedges. They would be amazing with hummus (recipe coming soon!) and pickles too. This morning I used some of the leftover mixture to make little roasted falafel-like balls and added them to a green salad.

Store the leftover mixture in the fridge for up to 3 days.

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