Very Possible Spiced Lentil and Beet Veggie Burger
Prep Time10mins
Cook Time1hr
Total Time1hr10mins
Servings: 3patties
Calories: 133kcal
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Good veggie burger? No. This Spiced Lentil and Beet Veggie Burger is great! The lentils replace beef, beets add an earthy flavor and the spices give it a real flavor overload!
Ingredients
1Small Beet, 164g
½cupLentils, 50g
¼tspOlive Oil
2TbspRed Onion, Chopped (20g)
1cupMushrooms, Chopped (70g)
¼cupRolled Oats, 25g
½tspChili Powder
¼tspGarlic Powder
¼tspCumin Powder
⅛tspCayenne Pepper
⅛tspeach Salt & Pepper
Garlic Dijon Sauce:
¼cupGreek Yogurt, about 50g
1tspDijon Mustard
½tspLemon Juice
½tspItalian Seasoning or Dried Herbs
¼tspGarlic, Minced
¼tspBlack Pepper
Instructions
Preheat the oven to 400°F.
Clean beet, trim off top and roots, and peel off the skin. Chop into 1” chunks and roast in oven for about 30 mins or until soft to pierce with a fork. Allow to cool for 5 minutes.
Rinse lentils in cold water until it runs clear. Boil in 1½ cup water in a small pot over medium heat, stirring occasionally, until the lentils are tender, about 20 minutes. Set aside to cool.
Heat oil on a skillet over medium and fry onions and mushrooms until soft, about 5 minutes. Allow to cool.
Pulse rolled oats in a food processor for 30 seconds to make oat flour.
Add beets, onions, mushrooms and spices, and pulse to form a somewhat coarse-grainy paste. Pause and scrape down sides as needed.
Divide the mixture into 3 parts and flatten into disks using your palms.
Bake for 25 minutes, flipping halfway.
Combine the ingredients for the sauce in a small bowl and mix.
Pile up that burger with the sauce, some whole wheat buns, and whatever else you want in there!
Freeze raw: Stack patties with pieces of parchment paper in between or individually wrap in plastic wrap, place in freezer bag and freeze. Defrost before cooking, and increase cook time by 4-5 minutes.
Freeze cooked: Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. Reheat in microwave to serve. Keeps about 3 months.