Looking for veggie bbq ideas? Try this beetroot burger recipe this summer. Beetroot helps maintain normal blood pressure too, so double win!
READY IN: 30 minutes
COOKING TIME: 15 minutes
PREP TIME: 15 minutes
250g cooked beetroot - 1 pack
400g green lentils - 1 can
2 garlic cloves
glug of olive oil
6 Sesame burger buns
Handful of lettuce for each burger
6 slices of cheddar cheese
2 tbsp plain yogurt
20g bunch of dill
1 small onion
A few sliced gherkins
60g cress - around 10g for each burger
In a food processor/mini chopper/or really finely chop, the shallot, garlic and beetroot, add to a large bowl and set aside
Drain and blitz the lentils, add to the rest of the mixture with the breadcrumbs and mix together well
Season with salt and pepper, glug of olive oil and then mix in the 2 eggs
Squeeze any excess water from the mixture using a sieve - maybe very little but good to check. Form patties out of the mixture and pop in the fridge to firm up for about 20-30 minutes
When you're ready to cook them, slice the other onion into rounds and fry gently in splash of oil
Once the onions are soft, put aside and wipe any excess oil away, ready to fry the burgers - fry for about 5 mins each side until cooked through, then add a slice of cheese to each and cover the pan until the cheese has melted
Now you're ready to assemble, mix together the chopped dill and yoghurt
Add some of the lettuce to the base of the buns, add a spoon of the yoghurt and dill sauce, then your patty and top with your choice of sauces and add the fried onions - DELICIOUS!
Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more.
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