beetroot burgers

MAKES 8

What I love about this burger is not just what’s left out, but that it is full of healthy veggies, seeds and lentils. While the beetroot provides the bulk for this recipe, the flavour is certainly not earthy – it’s actually very fresh and light. And unlike your average veggie burger, the patties are super moist with texture and crunch. My mum Janene developed this gem, and she’s done herself proud.

100g rolled oats

100g split red lentils

1 red onion, peeled and halved

3 garlic cloves, peeled

15g macadamia oil, plus extra for frying

4 medium beetroot, peeled and quartered (approx. 500g)

1 carrot, quartered

1 handful fresh mint

10g coconut sugar

10g apple cider vinegar

1 tablespoon smoked paprika

¼ teaspoon ground allspice

2 teaspoons flavour bomb salt or fine salt

60g sunflower seeds

50g pumpkin seeds

40g chia seeds

1   Place oats in TC bowl, mill 4 seconds, speed 9. Set aside.

2   Place lentils in steamer basket and rinse thoroughly. Place 600g water in TC bowl and insert steamer basket. Cook lentils for 10 minutes, 100°C, speed 4. Set aside with oats.

3   Rinse TC bowl with cold water and dry. Add onion and garlic, chop for 5 seconds, speed 5. Scrape down sides.

4   Add oil, sauté 5 minutes, 100°C, speed 1.

5   Add beetroot, carrot and mint leaves, chop 5 seconds, speed 5, or until finely chopped but not puréed. Scrape down sides.

6   Add sugar, vinegar, paprika, allspice, salt, sunflower seeds, pumpkin seeds, chia seeds, reserved lentils and milled oats. Cook for 3 minutes, 70°C, reverse speed 2. Using wet hands, form mixture into 8 patties.

7   Heat a liberal amount of macadamia oil in a large fry pan over medium heat. Once hot, add as many burgers as will fit and cook for 5 minutes each side, or until golden brown and heated through. Repeat with remaining burgers.

Serve patties just as they are or inside burger buns along with lettuce, tomato, sauce and chutney. Pictured here with tomato chutney and hummus.