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Beet Lentil Veggie Burgers


Makes 8 burgers


Beet Lentil Veggie Burgers


For 1 Batch(es)


  • 3 1/4 cups cooked green lentils, divided
  • 3 large eggs (to make vegan, substitute 1 T. flaxseed meal with 2 1/2 T. water for each egg)
  • 1/2 teaspoons kosher salt
  • 1 medium onion, diced very small
  • 1 medium beet, peeled, grated
  • 4 garlic cloves, finely minced
  • 3 tablespoons minced fresh herbs, such as dill and mint, combined, or basil
  • 1/2 teaspoons freshly ground black pepper
  • 1 tablespoons flaxseed meal (optional)
  • 1 1/2 cups panko breadcrumbs, mroe or less (or gluten-free breadcrumbs)
  • 1/2 cups crumbled feta (optional)
  • 1 1/2 tablespoons avocado or olive oil

Beet Lentil Veggie Burgers Directions

  1. Combine 3 cups of the cooked lentils, the eggs (or vegan option) and salt in a food processor or sturdy blender. Puree until mostly smooth.
  2. Place the mixture in a large mixing bowl and add the remaining lentils, diced onions, grated beet, garlic, fresh herbs and black pepper. Stir to combine.
  3. Add in the flaxseed meal, if using, then begin adding in the breadcrumbs a little at a time. Stir to combine.
  4. You may not need all of the breadcrumbs or you may need more; you’ll know when you’ve achieved the right consistency when the mixture holds together without being either too wet or crumbly.
  5. Add in the feta, if using.
  6. Place the bowl in the fridge for 30 minutes to an hour then shape and form the mixture into 8 patties.
  7. Heat the oil in a large cast-iron skillet over medium heat.
  8. Cook the patties for 5 to 7 minutes, then flip and cook for another 5 to 7 minutes until both sides are brown and crispy.

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