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Lentil and Beet Burgers

Lentil and Beet Burgers

These Lentil and Beet Burgers nail flavor, texture, and weeknight ease. A mix of earthy lentils, roasted beets, and sautéed mushrooms creates a savory, hearty patty that browns beautifully and holds its shape. Each bite is packed with deep, peppery flavor and natural sweetness. Whether you pan-sear, bake, or grill them, they deliver satisfying, real-food texture without being heavy. Perfect for quick dinners, make-ahead prep, or freezer-friendly meals.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 Patties
Course: Dinner, Main Course
Cuisine: American, Plant-Based, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked brown or green lentils not red
  • 1 cup grated raw or roasted beet peeled
  • ½ onion finely chopped
  • 1 clove garlic minced
  • ½ cup cremini mushrooms chopped and sautéed
  • 1 tsp fresh rosemary minced
  • ¾ cup rolled oats ground into flour
  • 1 flax egg 1 tbsp ground flax + 3 tbsp water, rested until gelled
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • ¼ cup ground nuts or seeds walnuts, cashews, or sunflower
  • Pinch of chili powder for heat
  • Whole wheat or sourdough buns
  • Lettuce tomato, and onion slices
  • Tzatziki chipotle mayo, or hummus

Method
 

  1. Cook lentils until tender but not mushy. Roast or grate beets. Sauté onion, garlic, and mushrooms with rosemary in a teaspoon of olive oil until fragrant (about 10 minutes).
  2. Grind oats into a coarse flour and set aside.
  3. In a food processor, add oats, beets, sautéed mix, spices, and nuts (if using). Pulse until combined but still textured. Add lentils last and pulse briefly to mix. Don’t overblend—leave some texture.
  4. Stir in the flax egg and mix thoroughly. If too wet, add a spoonful of oats; if too dry, a drizzle of olive oil. Chill for at least 1 hour to firm the mix.
  5. With damp hands, form patties about ½ cup each. Smooth cracks and keep thickness even for clean cooking.
  6. Heat olive oil in a skillet over medium-high heat. Cook each patty 3–4 minutes per side until browned and crisp.
  7. Bake at 360°F for 15 minutes or 375°F for 20–25 minutes on a parchment-lined sheet, flipping halfway. Brush tops with oil for extra color.
  8. Oil both grates and patties. Grill on medium heat for 3–4 minutes per side, flipping once gently.
  9. Assemble with your favorite bun, sauce, and toppings. Serve hot with salad, roasted potatoes, or oven fries.

Notes

Too wet → add oats; too dry → drizzle olive oil. Always chill the mix before shaping—firmer patties, better browning. Flip once only; rushing leads to breakage. Refrigerate the mix up to 2 days or freeze cooked patties up to 3 months. Warm in a 350°F oven for 10–15 minutes or crisp in a pan with oil. Serve with vitamin C-rich toppings (tomato, roasted pepper, lemon) to improve iron absorption.