3 Ingredient Lentil & Beet Burgers
Fire up the grill (or just the stove) for these gorgeous lentil and beetroot burgers. Vibrant, flavourful, and so easy to make - they're a delicious addition to any barbecue or summer gathering!
Quick Look: Lentil and Beetroot Burgers
- ⏰ Prep Time: 1 hour (but that includes roasting beets)
- 🔥 Cook Time: 8 - 10 minutes (per burger)
- ⏳ Ready In: 1 hour 30 minutes (includes chilling time)
- 🥦 Makes: 4-5 burgers
- 🍽️ Calories: 230 per burger
- ⭐️ Nutrients: 17g fibre, 15g protein
- 📖 Dietary info: vegan, vegetarian, easy, high fibre
- ❤️ Why you'll love it: these minimal ingredient burgers are so easy to make. They're colourful, a source of fibre and protein - they'll be your go-to summer burger.
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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 (once your beets are roasted). I've been living off these the last couple of weeks!
If you’re looking for other summer recipes check out my Feta & Dill Stuffed Greek Pita, loaded tater tots, or my Loaded Potato Bowls.
Jump to:
- Quick Look: Lentil and Beetroot Burgers
- Why You’ll Love this Recipe
- Ingredients You'll Need
- Additions & Substitutions
- How to Make Lentil and Beetroot Burgers
- What to Serve with Beet Burgers
- Lentil and Beetroot Burgers FAQs
- More Minimal Ingredient Recipes You'll Love
- Did you make this recipe?
- 3 Ingredient Lentil & Beet Burgers
- Get my FREE Summer Salads Recipe Book
Why You’ll Love this Recipe
- Easy & minimal ingredients: 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.
- Make ahead: these burgers will last a couple days in the fridge, or you can freeze them.
Ingredients You'll Need
Full ingredient measurements & instructions are in the recipe card below.
- Beets: you need 1 cup of roasted, shredded beets, which is around two large or three medium beets. Roasting beets takes forever, so if you want to save yourself lots of time, use pre-roasted beets.
- Lentils: brown, canned lentils is perfect! Just drain and rinse them well.
- Quick oats: these are ideal because they soak up liquid very quickly.
Additions & Substitutions
- Spices: feel free to use different spices from the ones I use in the recipe
- Cheese: I like turning it into a cheeseburger and melting some cheese on top. Goat or blue cheese are tasty additions!
How to Make Lentil and Beetroot Burgers
- Step 1: Add all ingredients to a large bowl.
- Step 2: Using your hands, combine everything very well. You'll know the consistency is correct if you can easily form patties. Place in the fridge for 30 minutes.
- Step 3: After 30 minutes, form 4-5 equal sized patties.
- Step 4: Add a small drizzle of oil to a medium sized pan, cook 1-2 burgers at a time.
- Step 5: Cook over medium heat, about 3-4 minutes per side, until golden brown on each side. Be gentle when you flip them.
- Step 6: Serve on a bun with your favourite burger toppings!
What to Serve with Beet Burgers
Lentil and beet burgers make a delicious burger alternative, and pair well with so many things. Here are some tasty pairing ideas:
- Salads: add green to your plate by making a salad with my dill pickle dressing, or make my lentil salad.
- Toppings: make up some quick pickled onions for an easy topping.
- Buns: serve these on my vegan pretzel buns for a fully homemade burger.
- Dessert: finish the meal with an easy Eton mess, or no-bake Biscoff cheesecakes.
- Drinks: sip on a blueberry lemonade mocktail, enjoy a watermelon mint refresher, or try my homemade radler.
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. My vegan pretzel buns are the perfect thing to make and serve with these burgers.
More Minimal Ingredient Recipes You'll Love
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, tag me @harvesttablenutrition on Instagram - that way I can see your delicious creation and share it with my followers!
3 Ingredient Lentil & Beet Burgers
Ingredients
- 1 cup beets, roasted and shredded packed
- 1 cup lentils, rinsed and drained
- ½ cup quick oats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon nutriitonal yeast
- ½ teaspoon cumin
- ½ teaspoon 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 ⅓ cup of burger mix, shape into patty form. It should make about 4-5 burgers.
- Place a large frying pan over medium heat, add 1 tablespoon 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!
Notes
Nutrition
Get my FREE Summer Salads Recipe Book
If you’re looking for more salad and salad dressing recipes I have just the thing. My Summer Salads Recipe Book includes 21 super simple salad recipes that are perfect for summer. They all take 30 minutes or less to make, and are perfect for meal prepping during the week or bringing to a backyard BBQ.
An easy peasy burger recipe. Let me know if you give it a try!