Sometimes an old-skool veggie burger is what you crave, and these lentil beetroot burgers are so old-skool I first made them back in 2017! They're still just as tasty as the original burgers, made with whole foods such as lentils and beetroot. They're the perfect stackable burger that you can load up with all your favourite toppings for a delicious burger bite.
I like to make a batch of these lentil and beetroot burgers in early summer and freeze them, ready to bring out and grill as the mood takes me throughout summer. They're also great served straight out of the pan. Just make sure to load them up with lots of toppings!
If you're a fan of homemade veggie burgers, and want to check out some of my other 'old skool' recipes for them, then my Spicy Chickpea & Cauliflower burgers are a real treat. Or if you want to try a meatier style burger that's super high in protein, then these Seitan Burgers made with blackbeans are perfect for grilling and stacking.
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🍔Ingredients
You only need simple ingredients to make these vegan beet burgers!
- Raw beetroot - raw beets give an earthy taste and a juicy texture to this burger.
- Lentils - You need pre-cooked lentils for these burgers. Preferably lentils that have a little texture to them such as brown or green lentils.
- Onions and garlic: for delicious flavour!
- Spices - I've used cumin and chilli powder, but you can omit chilli and add smoked paprika if you want a different taste
- Ground or milled flaxseed - this is the binder that holds it together and makes a vegan "egg" when mixed with water. You can use milled chia seeds if you want instead
- Fresh parsley or coriander: fresh herbs add a lovely taste to the earthy burgers.
- Potato starch or corn starch: this also helps bind the burgers and gives a better texture on the outer surface when pan frying. It also helps keep the burger gluten-free
- Sea Salt and Black Pepper : to taste
- Olive oil or other neutral oil to pan fry the burgers.
See recipe card for quantities and the section below for substitution ideas.
👩🍳Instructions
Here are the step by step how-to visual instructions for constructing the beet burger patties.
- Mix together the flaxseed with a little water to become a thick paste (This is the binding agent)
2. Peel the beets, roughly chop the onion. Add the beets to the bowl of a food processor and pulse. Then, add all the other ingredients into the food processor and pulse until you have a thick minced texture that still holds together.
3. To cook the burgers, heat a large skillet or frying pan and add a little oil. Use a cookie scoop to scoop out the burger pattie onto the pan. Flatten out with a spatula and allow to cook. Once the burger 'releases' from the pan and is easy to move around, it is nearly ready to flip, cook a minute more, until a golden brown crust forms. Flip and cook the other side.
4. Stack the burgers with all your favourite toppings onto a burger bun and enjoy! Add mustard, ketchup, lettuce, burger sauce and caramalised onions- and don't forget the pickles!
If you want to add cheese slices to the burger, do it once both sides are cooked. Cover the pan with a lid so the cheese 'steams' a bit to ensure the vegan cheese gets nice and melty.
Hint: . Make sure to cook the burger completely one side before flipping! Once the burger 'releases' from the pan and is easy to move around, it is nearly ready to flip, cook a minute more, until a golden brown crust forms. Flip and cook the other side.
🌶️Substitutions & Variations
Here are some great ideas to switch up these vegan burgers to make the recipe your own!
- Add other grains - add in oats or cooked quinoa or rice.
- Switch up the beans - omit the lentils and add black beans, kidney beans or chickpeas.
- Add in some texture - add some texture and more protein by mixing in some chopped walnuts or cashew nuts.
- Baked rather than fried: Line a baking sheet with parchment, portion out burgers using a cookie scoop and press down lightly with a spatula (or put another sheet of parchment paper over the top and press. Bake on a medium heat- about 180c/360f for around 20 minutes until cooked and firm. See my Easy Chickpea Patties recipe for a step by step how to.
🔪Equipment
You'll need a food processor , a sharp knife and a frying pan to make this beet burger recipe.
If you don't have a food processor, you will need a box grater and to grate the beetroot, finely chop the onions then mash together the burgers with all the other ingredients.
🫙Storage
These burgers are great for meal prep as they freeze well once cooked. Add a sheet of parchment between each burger to keep them from sticking in the freezer. They also keep well in the fridge for up to 5 days in an airtight container.
Top tip
If you wish to BBQ these beet burgers, pan fry or oven bake first, then place the cooked burgers to reheat on the BBQ grill. A little oil on the burger will help prevent it from sticking.
More Veggie Burgers to try
Love burgers? Try these:
More BBQ ideas
Here are some great BBQ ideas to serve alongside this recipe!:
📖 Recipe
Easy Beetroot and Lentil Burgers
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 250 g (1¾ cups) raw beetroot
- 300 g (1½ cups) cooked lentils (*drained well.)
- ½ onion
- 3 cloves garlic
- 90 g (5/7 cup) potato or corn starch
- 30 g (4 tablespoon) milled linseed/flaxseed (mixed with 3 tablespoon water, this is the binder for the burger)
- ½ teaspoon chilli powder (or to taste)
- 1 teaspoon cumin powder
- 25 g (⅓ cup) fresh parsley or coriander (about a handful)
- 1 teaspoon salt (or to taste)
Instructions
- In a food processor, whizz up the peeled beetroot roughly.
- Add all the rest of the ingredients and whizz up again until you have a burger-ish kind of mass. NB Don't over process! You want some texture.
- Refrigerate the burger mixture patties for an hour to allow it to furm up a little
- Add some oil to a non-stick fryiing pan and bring to a medium-heat
- Scoop out the burger patties using a cookie scoop (or large spoon). Flatten with a spatula.
- Allow the burger to fully cook on one side. Once it forms a 'crust' it will easily slip around in the pan, then you can flip it over and cook through on the other side (about 5 mins each side)
- You need to form a 'crust' before flipping the burger to help these hold together, so be patient while the burgers get a little bit of a crust. Use a thin slice to flip the burgers. Alternatively oven baking works really well too. (Bake at 180℃/360℉ for around 15 minutes or until crispy)
- Serve on a bun with ALL the burger things you love.
Kimberly B says
I have been wanting to try adding beets to my burgers for quite a while. The other day, someone gave me a beet, so it was a sign; I had to do it. I think maybe my lentils were not dry enough. I placed them on a cutting board and took a towel to try to absorb any moisture. I added 2 Tbsp of vital wheat gluten. My husband likes meat and despises beets, and he loved them. I let the mixture sit overnight in the refrigerator before making the (9) patties. I then placed them on a silicone sheet in the freezer before cooking them, and put the rest in the freezer in a storage container.
I see others using flour in their recipe, and they don't use as much beet. I chose your recipe because based on clean and healthy ingredients, as well as being simple to prepare.
Maria San Juan says
OMGGGGG! Looks very yummy! Would love to make this for my family! Thanks for sharing!
Dannii says
Burgers always go down well at our house and these beetroot burgers look amazing.
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Sarah James says
What a tasty looking burger. I make lentil burgers but never made lentil and beetroot. Looking forward to trying your recipe.
Natalie says
I never tried beetroot burger but now I definitely will. This looks delicious. I'm saving the recipe right now. Thanks!
Angela says
I love alternative burgers. These are easy to mix up and taste great. I plan on freezing a batch.
Jane says
I have made these before and loved them but can’t now access the recipe, the link doesn’t work : (
Louise-Claire Cayzer says
Thank you for letting us know. We'll try and fix the problem.
Louise-Claire Cayzer says
Just to let you know I fixed the recipe and now it is back up! Thank you so much for letting us know it had disappeared!
Kim says
Your recipe calls for 300g lentils. I've just cooked them and that, to me looks a lot! You sure you got that right?
louise says
Whoops- should have been 300g of cooked lentils!
Nicolette says
What temperature and for how long ?
Louise-Claire Cayzer says
To pan-fry, use a medium heat and fry for a few minutes each side. For oven baking, 180C/356F for around 15 minutes (Until cooked and a little crispy on the outside. It might vary depending on your oven)