These lentil and beetroot burgers will be your new favourite summer meal. You need only 3 main ingredients, plus some spices and burger toppings, but they take no time at all. I’ve been living off these the last couple of weeks since they’re so easy to make!
If you’re looking for other summer recipes check out my Feta & Dill Stuffed Greek Pita or my Loaded Potato Bowls.
Why you’ll love these lentil and beetroot burgers
- Quick & easy: these burgers only use 3 main ingredients, plus some spices for additional flavour. All the ingredients are likely things you already have on hand, which means this recipe is the perfect weeknight meal.
- Balanced: they include veggies from the beets, protein from the lentils and carbs from the oats (and the bun), so they’re a well balanced meal.
- Vegan & Gluten free: if you have a family member or friend that’s vegan/dairy free or gluten free, then these would be a great burger to make for them.
What you need to make these lentil and beetroot burgers
You don’t need many ingredients for these burgers, and chances are you already have most of them on hand!
- beets – roasted
- lentils – canned is great!
- quick oats – don’t use another type of oat, you want something that will absorb additional liquid pretty quickly
- spices – specifics are listed in the recipe card below
Substitutions & Additions
Substitutions
- Spices: feel free to use different spices from the ones I use in the recipe
Additions
- Cheese: I like turning it into a cheeseburger and melting some cheese on top. Goat or blue cheese are tasty additions!
Lentil and Beetroot Burgers FAQs
In this recipe, the oats act as the binder. If you need to add more than the recipe calls for, do so. You want the patties to hold together really well.
They are cooked beets, lentils, oats and spices – that’s it!
I don’t see why not. I haven’t tried this, but you could try baking at 375F for 20-25 minutes, flipping halfway.
Yes! Freeze uncooked patties on a tray, then transfer to a bag or container. Cook from frozen, adding a few extra minutes to the cooking time.
Serve them just like you would a regular burger. Use similar toppings, and enjoy with a salad, corn, or french fries.
3 Ingredient Lentil & Beet Burgers
Ingredients
- 1 cup beets, roasted and shredded packed
- 1 cup lentils, rinsed and drained
- ½ cup quick oats
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp nutriitonal yeast
- ½ tsp cumin
- ½ tsp salt
Instructions
- Roast the beets. You'll likely need 2 medium beets. I wrap them in tinfoil, place on a baking sheet and bake for about an hour at 400 °F, or until you can easily stick a fork in them. I do this a couple hours before making the burgers so I can let the beets cool completely before shredding them.
- Once the beets are roasted and cooled, peel them, and shred using a box grater. You'll need 1 cup packed. You can squeeze some of the water out, but it's not necessary.
- In a large bowl, add the shredded beets, lentils, oats and spices. Using your hand (or a fork) combine everything really well. Make sure to squeeze and break apart most of the lentils. The mixture should hold together really well.
- Cover the bowl, with a dish towel or saran wrap, and place in the fridge for about 30 minutes. This allows time for the oats to soak up any liquid.
- After 30 minutes, you can shape your burgers. Using about 1/3 cup of lentil mix, shape into patty form. It should make about 4-5 burgers.
- Place a large frying pan over medium heat, add 1 Tbsp olive oil (or a cooking spray). Once the pan is hot, add your burgers. Cook for about 3-4 minutes per side, or until golden brown.
- Enjoy on a bun with your favourite burger toppings!
Nutrition
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