red-lentil-and-beetroot-burger

Change to lentil burgers for World Environment Day

According to a recent UN report, greenhouse gas emissions would be cut by up to 40% if Europeans cut meat and dairy consumption down to half. Celebrate Environment Day by trying out a delicious meal free from meat and dairy!
 

Red Lentil & Beetroot Vegan Burger Recipe

 
Serves: 4
Preparation: 20 minutes, plus 1 hour chilling (if time), plus making the relish
Cooking: 35 minutes
 
130g/4½oz/½ cup red lentils, rinsed and drained
1 small beetroot, roughly chopped
½onion, roughly chopped
1 garlic clove, crushed
½ tbsp tamari soy sauce, soy sauce or coconut aminos
1 small handful of parsley leaves, chopped
1 tsp crushed chillies (optional)
½ tsp sweet paprika
3 tbsp coconut milk, plus extra if needed
80g/2¾oz/¾ cup gram flour or plain flour, plus extra if needed
1 tbsp safflower oil, or sunflower oil, olive oil or coconut oil
sea salt and freshly ground black pepper

TOMATO RELISH

4 medium tomatoes, chopped
1 large onion, chopped
1 red pepper, deseeded and cut into dice
1 tsp cider vinegar
2 tsp brown sugar or coconut sugar
1 tsp crushed chillies
350ml/12fl oz/1½ cups vegetable stock
sea salt and freshly ground black pepper

TO SERVE

4 wholemeal rolls
cos lettuce leaves
sliced large tomato
Pickles

 

1. Put the lentils in a saucepan with 1l/35fl oz/4 cups boiling water and return to the boil over a high heat. Reduce the heat to medium and cook for 10–12 minutes until soft. Drain in a colander and leave to one side.

Meanwhile, put the beetroot and onion into a food processor and process until finely chopped. Leave to one side.

2. Tip the lentils into a large bowl and add the beetroot mixture. Stir together to combine. Put the garlic in a small bowl and add the tamari, parsley, crushed chillies, if using, and paprika. Season with salt and pepper, then stir together to combine. Stir into the lentil mixture.

3. Pour in 3 tablespoons coconut milk, and half the flour. Stir well and then add the remaining flour. The consistency should be firm enough to hold its shape without being too dry, and this will depend on the liquid quantity from the beetroot. If it is too wet, add more flour, 1 teaspoon at a time. If it is too dry, add more
coconut milk, 1 teaspoon at a time. If you have time, chill the mixture in the fridge for 1 hour.

4. Meanwhile, to make the relish, put all the ingredients in a large, heavy-based saucepan. Bring to a gentle boil over a medium heat, then reduce the heat to a low simmer and cook for 45 minutes, stirring frequently, or until the pepper is soft and the liquid has reduced. Adjust the seasoning to taste. When the relish has thickened, remove the pan from the heat and leave to cool.

5. Divide the burger mixture into 4 and form each into a burger shape. Heat the oil in a non-stick frying pan over a medium-high heat. Cook the burgers in the oil for 5–6 minutes on each side, until lightly golden – you may need to do this in batches. Serve with wholemeal rolls, salad, tomato relish and pickles.

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!

 

 

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