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Beetroot Burgers

Serves: 4

PREP: 5 mins

COOK: 30 mins

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INGREDIENTS:

125g sweet chilli infused beetroot, grated

60g rolled oats

40g cooked puy lentils

60g plain flour

1 echalion shallot, peeled

2 cloves of garlic, peeled

1 tbsp nut butter

1 tsp dried thyme leaves

Salt and pepper, to taste

Method:

Add all of the ingredients to a food processor. Pulse, stopping to scrape the sides, until combined.
Mould into 4 patties – the mixture will be sticky so wet your hands between forming each patty to stop the sticking.
Lay the patties out onto a baking tray, lined with greaseproof paper. Refrigerate for 30 mins to firm up.
Preheat the oven to 180°C. Once hot, bake the burgers for 30 minutes, flipping halfway through.
Serve with your chosen accompaniments.

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