If you’re looking for meatless burger recipe, these beetroot and lentil burgers are healthy, wholesome and mouthwatering-delicious!
- 2 medium beetroot, peeled, grated
- 400 g canned lentils, rinsed, drained
- 200 g feta cheese, crumbled
- 3 green onions, thinly sliced
- 1 cup fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 tbsp chopped mint leaves
- 1/2 tsp ground sumac
- 2 tbsps olive oil
- 4 bread rolls, split
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 1/2 cup mixed lettuce leaves
- 1/4 cup harissa mayonnaise (spicy mayo)
Using paper towel, squeeze excess liquid from beetroot. Set aside in a bowl.
In a food processor, pulse lentils until pulpy. Transfer the bowl with beetroot. Stir in feta, onion, mint leaves, sumac, eggs and breadcrumbs. Mix well. Season to taste.
Shape beetroot mixture into 4 even-sized, flattened patties. Chill 15 minutes.
In a large frying pan heat oil on medium. Cook patties 4-5 minutes each side until golden. Drain on paper towel.
Spread the harissa mayonnaise on one side of each roll. Top with patties, tomato, onion and lettuce. Serve with sweet potato chips (see tip).
Tip: Make sweet potato chips by cutting peeled them into wedges. Arrange on a lightly oiled oven tray. Spray or drizzle with oil, season, and bake in a hot oven, 200 C, 30-35 minutes until crisp and golden.