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.
