Emma’s beetroot veggie burger recipe

When many of us were growing up, if you ordered a burger you assumed it was a beef one. Then, the occasional chicken burger came creeping in. Nowadays, veggie burgers are far more common, but they can be a mixed bag in terms of quality, something which I have come to realise since adopting a plant-based diet.

If I had the time, I would try and make all my own food but at times my week does not allow for a full cooking show in the household kitchen. However, when I do make recipes, I make them in bulk. So, when I make veggie burgers I’ll make eight and when I make a big pot of lentil stew I freeze four/five portions.

This way, when I come home from college, I pop them in the oven/microwave and there is very little prep involved. The five-minute heat up is the perfect time to take off the makeup and grab the nearest pyjama set.

I hope this beetroot veggie burger recipe will restore or keep the faith in plant-based eating for you. These little purple patties are really tasty and I hope you enjoy them as much as I did.

Recipe ingredients

• 100 grams oats
• 200 grams cooked beetroot grated
• 2 eggs (or 2 chia eggs – 2 tablespoons chia seeds and 6 tablespoons of water. Let it rest for 5/10 minutes)
• 2 x 400 gram tins of green lentils (drained and washed)
• Salt and pepper
• Turmeric
• Garlic
• Chopped onion

Method

1. Pre-heat the oven to 180 degrees.
2. Place half the lentils into a blender and blitz until a paste
3. Place them in a bowl with the remaining lentils, grated beetroot, oats, eggs or chia eggs, spices and chopped onion.
4. Mix until well combined and then shape into 8 patties.
5. Heat the pan on high and add a tablespoon of oil.
6. When hot cook on the heat for 4-5 minutes, flip half way.
7. Pop the burgers on your baking tray, (I picked up some silicone baking sheets at the shop which are brilliant and re-usable).
8. Cook for twenty minutes.
9. I served my pattie inside a wholemeal bun on a sheet of spinach, hummus and topped with extra hummus and sriracha which is a tasty AF hot spice.
10. I also roasted up some baby potatoes, sliced them in half coated them in rapeseed oil and spices for 45 minutes.

If you have beetroot veggie burger patties leftover, place them in the freezer and defrost 24 hours ahead of time when planning on eating.

You can add these into wraps, pitta breads, salads and buddha bowls too.