Recipe: Beetroot, walnut & lentil burgers
Beetroot, walnut & lentil burgers - from Sharpham cook Janet
When I first started making lentil and walnut burgers I found the response from meat eaters to be very appreciative as they are often astounded that they are not meat.
I originally always made them with good flavourful mushrooms - Portobello or chestnut - finely chopped which are also delicious.
Then I added grated beetroot and I loved the earthy colour. For meat eaters they look really hearty and are very juicy and satisfying. Carrot can also be used and other nuts such as brazil, pecan or hazelnut. Lemon juice or tamari instead of vinegar can also be exchanged.
Ingredients
- ¾ cup dry lentils
- 2 small or 1 large beetroot
- 1 red onion
- 3 cloves of garlic
- 1 small piece of ginger
- 100g walnuts
- 1 tsp oregano or basil
- 1 tsp paprika or 7 spice mix
- 2 tbsp of balsamic or cider vinegar
- 1 tbsp chopped parsley
How to make this dish
Cook the lentils in fresh water with a bay leaf for 30mins or till tender, cooking on a medium heat once boiled. Skim off any foam.
Chop the onion finely and fry till soft and creamy, then add crushed garlic. Cook for a few minutes before adding paprika or 7 spice mix and cooking for another few minutes stirring gently.
Grate the beetroot and ginger and add to the pan with the oregano or basil, stirring in and cooking for another 8-10 minutes till the beetroot is softened and cooked.
Toast the nuts in the oven for 8 minutes at 180oC or gas mark 4, till lightly brown. When cooled, chop them finely.
When the lentils are cooked and drained mash them with the vinegar, salt and pepper and the herbs. Mix the lentils with the beetroot and walnuts then make into patties and put in the fridge for an hour or so to firm up.
Dip them in seasoned flour before frying or baking on a hot oiled tray at 180oC or gas mark 4. Turn them gently after 15 minutes when they are brown underneath and oil the top with a pastry brush.
Serve with a lemon tahini sauce or a garlicky yoghurt dressing.
Pictures by Sharpham Trust/John Allen Photography
