Lentil Beet Veggie Burgers
Ingredients
4 Beets (medium-size, peeled, cut into small cubes)
3 tbsps Water (optional)
2 tbsps Tahini (optional)
1 tbsp Balsamic Vinegar (optional)
1 cup Lentils (cooked, rinsed)
1/2 cup Walnuts (roughly chopped)
1/2 cup Parsley (chopped)
1/4 cup Ground Flax Seed
1/2 tsp Sea Salt
2 Garlic (cloves, minced)
Directions
Add the beets to a steaming basket over boiling water and cover. Steam for about 20 to 25 minutes, or until tender. Let cool slightly.
Meanwhile, make the balsamic tahini drizzle, if using. Add the water, tahini and balsamic vinegar to a jar with a lid and shake until mixed. Transfer to the fridge to thicken until ready to use, at least 30 minutes.
Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
To a food processor, add the lentils, walnuts, parsley, ground flax, salt, garlic and the cooked beets. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
Scoop out roughly 1/2 cup of the mixture at a time and form into patties about 4 to 5 inches in diameter. Place on the prepared baking sheet. Bake for 30 minutes, carefully flipping halfway through.
To serve, divide burgers between plates and top with the balsamic tahini drizzle. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days or freeze for up one month. Store burger patties and balsamic tahini drizzle separately until ready to serve. Enjoy cold or reheat on the stovetop or oven.
Serving Size: One serving is one burger patty and 1 tablespoon of the balsamic tahini drizzle, if using.
Nut-Free: Omit the walnuts.
Additional Toppings: Fresh parsley or any of your favorite burger toppings.
Lentils: This recipe was created and tested using canned brown lentils.
Beets: Four medium beets are equal to approximately 2 1/2 cups of cubed beets.
Nutrition Facts
Makes 6 Servings
Nutrients per serving: Calories: 186 | Protein: 7 grams | Fiber: 6 grams | Carbohydrates: 17 grams | Fat: 11 grams | Sugar: 5 grams
