Very Possible Spiced Lentil and Beet Veggie Burger

Everyone loves a good burger, but this Spiced Lentil and Beet Veggie Burger is just great! Think they look pretty? Well they taste even better; Meaty lentils, earthy beets, and a real flavor-overload with all those spices in there! 

If you had asked me a year ago, or even a few months ago for that matter, whether I would eat a veggie burger, I’d probably just laugh it off. 

Fellow meat eater? You’re probably having the same thoughts right now: Why eat this “fake” version when you can just have the real deal.

Because they’re way way way better than those regular veggie burgers out there.

The lentil serves as a ground-beef replacement, the beet gives them a nice earthy feel – and that hamburger look too – and the spices add a whole lot of flavor to make the most perfect veggie burger possible!

Tricks to make homemade lentil veggie burger that tastes like meat?

• Clean and bake the beetroot in the oven well since it forms one of the bases for the veggie burger.
• Clean and cook the lentils on the stove – the second core ingredient.
• Fry the mushroom and onion on a skillet in olive oil – this makes is what holds the veggie burger together since it has no egg.
• Pulse the rolled oats or even quick oats/oatmeal in a food processor to form oat flour, which serves as the breading for this veggie burger recipe since it does not use any bread crumbs.
• Add the cooked and cooled beet, lentil and mushrooms to the food processor along with spices(chili, garlic, cumin, cayenne), salt and pepper to make the dough for the patties.
• Divide the dough equally so you get even patties.
• Use your palms – slightly dampen them first – and shape the cakes.
• Bake the lentil beet veggie burgers in the oven! 

Alternative cooking methods:

• Use an air fryer for cooking the burger patties at 350°F for 15 minutes, flipping halfway.
• Cook them on a greased grill or skillet for 4-5 minutes each side.

Ideas for serving:

• As a good old quinoa black bean veggie burger between some good buns!
• Spicy Black Bean Burger lettuce wraps if you don’t want the bread
• A homemade vegan white bean burger bowl
• Or just the plain burger patties with a creamy yogurt based sauce

More Veggie Burgers?

• Best Ever Quinoa Black Bean Veggie Burgers with Cheese Sauce
• Spiced White Bean and Carrot Veggie Burgers

Very Possible Spiced Lentil and Beet Veggie Burger

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 3 patties

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

• 1 Small Beet, 164g
• ½ cup Lentils, 50g
• ¼ tsp Olive Oil
• 2 Tbsp Red Onion, Chopped (20g)
• 1 cup Mushrooms, Chopped (70g)
• ¼ cup Rolled Oats, 25g
• ½ tsp Chili Powder
• ¼ tsp Garlic Powder
• ¼ tsp Cumin Powder
• ⅛ tsp Cayenne Pepper
• ⅛ tsp each Salt & Pepper

Garlic Dijon Sauce:

• ¼ cup Greek Yogurt, about 50g
• 1 tsp Dijon Mustard
• ½ tsp Lemon Juice
• ½ tsp Italian Seasoning or Dried Herbs
• ¼ tsp Garlic, Minced
• ¼ tsp Black 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!

Notes

Recipe adapted from Coley Cooks.

Storage:

• 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.

Nutrition:

• Servings: 3 3½” patties + ¼ cup sauce 
  | Serving size: 1 patty + 4 tsp sauce
• Calories: 133kcal
• Fat: 1.7g | Saturated fat: 0.2g
• Carbohydrates: 22.8g | Fiber: 5.9g | Sugar: 7.1g
• Protein: 8.6g