3 Ingredient Lentil & Beet Burgers

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5 from 1 vote

This might be the meal of the summer! With only 3 ingredients, you'll might end up making these burgers every week.

Prep Time1

Cook Time8

Total Time1 8

Course: dinner, Main Course

Cuisine: American

Servings: burgers

Calories: 230kcal

Author: Bailey Franklyn

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

BEETS: I would encourage you to roast the beets well in advance, the day before if possible. Roasting beets can take forever, and you need them to be cool before assembling the burgers.

BURGER TEXTURE: I find these burgers hold together quite well, but if yours don't here are some tips: if they're too dry/crumbly/not holding together try adding a little bit of water. If they're too wet/sticky/falling apart try adding more oats.

SPICES: feel free to add different spices than I use. The nice thing about veggie burgers is you can taste them when they're raw! So you can taste and adjust the flavours as needed.

KEEP COLD: if you shape your burgers but you're not going to cook them right away, but them back in the fridge to help them hold their shape.

FREEZE: full transparency, I haven't tried freezing these, but I think cooking and freezing is your best bet. Cook, let cool completely, they store in a Ziploc bag (with parchment paper between each patty) and freeze. Reheat in the oven or airfryer.

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