Lentil and Beetroot Burger

5 from 5 votes

The Lentil and Beetroot Burger is a protein-packed, vibrant veggie patty made with lentils, chickpeas, and beets. Baked for a soft texture, it's perfect for the whole family, including toddlers. Serve with avocado, tomato, and citrus mayo for a delicious, wholesome meal!

Course Lunch

Cuisine vegetarian

Keyword air fryer, baked, beetroot, burger, chickpea, citrus mayonnaise, lentil, veggie burger

Prep Time 12

Cook Time 20

Total Time 32

Servings patties

Calories 181kcal

Author Marie Breton

Ingredients

burger buns

Beetroot Patties

2 beets pre-cooked and peeled
400 g lentils pre-cooked (your favourite variety: green, brown, red or yellow are all good)
400 g chickpeas Pre-cooked or canned
120 g garbanzo flour or all-purpose flour
½ onion
2 garlic cloves
1 egg
1 tbsp balsamic vinegar
1 tsp Spanish smoky paprika or regular paprika
salt and pepper

Citrus Mayonnaise (quantities to your liking)

mayonnaise
lemon juice and zest
fresh dill

Toppings

avocado
tomato
lettuce

Instructions

Add the onion and garlic to a food processor and blend until finely shredded.
Add the remaining patty ingredients and pulse until the mixture is combined but still has some texture; you want bits of lentil visible throughout. Do not over-blend.
Using a spoon, shape the patties onto a lined baking sheet or non-stick mat.
Oven: Bake at 200°C (400°F) for 18 minutes.
Air fryer: Cook at 200°C (400°F) for 12 minutes, using perforated parchment.
Meanwhile, mix together the mayonnaise, lemon juice, lemon zest, and fresh dill to make the citrus mayo.
Allow the patties to rest for one minute, then assemble your burgers with your choice of toppings and serve immediately.

Video

Notes

*The nutrition information is calculated for the patties only.

Add the toppings of your choice: avocado, tomato, lettuce, pickles, pickled onions, cheese, etc.

Nutrition