Smokey Beetroot Burgers
Prep time - 15 minutes (excluding cooking lentils)
Cook time - 10 minutes
Total time - 35 minutes
Yields - 4 burger patties
1 1/2 cups grated beetroot (about 2 medium sized)
1/2 cup cooked green/black lentils (store bought or cook by packet instructions)
3 cloves garlic
1 yellow onion
1/2 tsp smoked paprika
1/4 tsp chilli flakes
1/2 tsp cumin powder
1/4 tsp ground coriander
1 tsp apple cider vinegar
1/2 cup oat flour
1 flax egg (1 tbsp flax seed powder mixed with 3 tbsp water)
1 tbsp Tamari / coconut aminos/ soy sauce
Slice onion and garlic and heat 1 tbsp oil in a frying pan. Sauté the onion with a pinch of salt for 2 minutes, add in the garlic and spices and cook for another minute.
Add the spiced onion into a bowl with the grated beetroot, lentils and oat flour. Mix with a spoon to combine. Add in the tamari, apple cider vinegar and flax egg stirring to combine.
With wet hands, (i’ve found its easier to shape the patties with slightly damp hands) start by scooping 2 tbsp of the mix out and shaping into a patty in your hands. (if you find its still too wet add in some more oat flout). The mixture should get 4 patties.
In the same pan as your onions, heat 1 tbsp oil until hot on medium heat. Start by frying one patty at a time, heating one side until you can move it around and then flip for the other side. About 2 minutes each side.
Enjoy on your favourite burger bun with some lettuce, tomato and Guacamole.