Eat Beetroot

Beetroot and lentil burgers

This vegetarian burger recipe is made with raw beetroot, puy lentils, chilli, garlic and ginger. It’s ready in just 30 minutes.


Calories 193kcals

Fat8g (1.2g saturated)

Protein 9.8g

Carbohydrates 20.9g (5.9g sugars)

Fibre 6.1g

Salt 0.2g


325g raw beetroot

250g pack cooked puy lentils

2 garlic cloves

1 red chilli

5cm piece fresh ginger

6 fresh mint sprigs

1 medium free-range egg

½ tbsp curry powder

2-3 tbsp plain flour

Oil for frying

To serve

60g crumbled feta

4 good quality buns

Salad leaves

Lemon wedges


Heat the oven to 200°C/fan180°C/gas 6. Peel the beetroot, grate and wrap in a folded clean J-cloth. Squeeze out as much liquid as you can.

Put the beetroot in a bowl with the lentils. Finely chop and add the garlic, chilli, ginger and mint. Crack in the egg. Mix in the curry powder, salt and pepper and 1-2 tbsp flour (just enough to hold it all together).

Heat a splash of oil in a pan. Divide the beetroot mix into 4 and shape into burgers. Dust well with flour on both sides. Once the oil is very hot, fry the burgers for 2-3 minutes on each side until golden.

Put the burgers in a baking tray and bake for 5-6 minutes until piping hot. Serve topped with feta on buttered, toasted buns, with salad leaves and a few lemon wedges.