Beet Lentil Veggie Burgers
Ingredients
- 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
Instructions
- 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.
- 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.
- Add in the flaxseed meal, if using, then begin adding in the breadcrumbs a little at a time. Stir to combine.
- 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.
- Add in the feta, if using.
- Place the bowl in the fridge for 30 minutes to an hour then shape and form the mixture into 8 patties.
- Heat the oil in a large cast-iron skillet over medium heat.
- 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.
