Lentil Beet Burgers
Servings Prep Time
4people 2hours
Servings Prep Time
4people 2hours

  • 2

    medium or 3 small beetsscrubbed clean

  • 2tsp

    olive oildivided

  • Salt & Pepper to taste

  • 3/4cup

    Green Lentils

  • 1/2

    medium yellow onionchopped

  • 2cups

    chopped button or crimini mushrooms

  • 2

    sprigs fresh rosemarystems removed (leaves only)

  • 1/2cups


  • ½cup

    cashewssunflower seeds, or any other nut or seed you prefer (unsalted)
  1. Preheat BBQ to 400F, or Medium Indirect heat. Place beets on foil, drizzle and rub 1 tsp oil over the beets, add salt and pepper. Wrap securely and roast on indirect heat 45-90 minutes or until they can be easily pierced with a knife. Check every 20 minutes so they don’t overcook. Alternatively, you can roast them in the oven at 400 for 60 to 90 minutes. Allow beets to cool, then remove the skins and roughly chop.
  2. Bring lentils and 1 ½ cups of water to a boil, cover and reduce heat. Cook lentils until tender, about 30 minutes. Drain and set aside to cool.
  3. In a saucepan, add remaining 1 tsp of oil, onions, mushrooms, rosemary leaves and cook, stirring occasionally until softened and lightly browned, about 10 minutes. Set aside to cool.
  4. Add oats to a food processor and process on high until they become a fine powder.
  5. Add nuts or seeds of choice and process until they are also a fine powder.
  6. Add the roughly chopped beets, mushrooms, onions, rosemary, salt and pepper to taste and pulse to combine, scrapping sides as needed.
  7. When vegetables are fully incorporated, add the lentils and pulse until everything is a dough-like consistency.
  8. Taste for seasoning and add additional salt and pepper as needed.
  9. Transfer to a bowl, and refrigerate for about an hour to make it easier to form patties.
  10. Form 4 equal patties.
  11. Heat grill to medium high and oil well.
  12. Place formed patties on the grill and cook until browned and crisp, flip and repeat for other side. Top as desired.