Beetroot and Lentil Burgers

I adore Beetroot. In salads, pickled and on the side of stews and winter hash’s, and now in burgers!

These Beetroot and Lentil burgers make a tasty meat free alternative to the regular beef variety. Packed full of protein from the lentils, and lots of heart healthy antioxidants from the Beetroot, they make a fabulously healthy change if you fancy trying something a bit different.

You could serve these with a huge salad, if you are short on calories; or if you have more calories to spare, in a toasted bun with some crumbled feta cheese… hmm yummy!!

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Beetroot and Lentil Burgers

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  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Tasty meat free alternative to beefburgers



325g raw beetroot

250g pack of cooked puy lentils (I used Merchants)

2 garlic cloves

1 red chilli

5cm piece of fresh ginger (peeled)

6 sprigs of mint

1 medium egg, beaten

0.5 tbsp curry powder

23 tbsp plain flour

Salt and pepper

To serve (all optional)

60g feta cheese

4 good quality buns (I don’t put mine on a bun, saves calories)

Salad leaves

Lemon wedges


  1. Heat oven to 180 degrees Celsius
  2. Line a baking tray with greaseproof paper
  3. Peel the beetroot, grate and squeeze out the juice and discard.
  4. Put beetroot in a bowl and add the lentils, mix well.
  5. Finely chop mint, garlic, chilli and gInger, add to the bowl and mix. Add beaten egg. Mix in the curry powder, salt and pepper. Add some of the flour until you feel the mixture begin to hold together.
  6. Shape into 4 burgers and place on lined baking tray. Place in oven for 15-20 minutes.
  7. Once ready serve and top with crumbled feta cheese (15g per burger). We have them with salad and sweet potato wedges.


Each burger is 195 calories.Β  The buns, feta and wedges are all extra calories, so make sure you add them to your tracker.

  • Prep Time: 10
  • Cook Time: 20


  • Calories: 195


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