Vegan Beet Cheeseburgers
Cooking time
40 min
Preparation time
10 min
Servings
Portions 6
Ingredients
- 1 cup dried green lentils, rinsed and drained
- 3 cups water
- 1 1/2 teaspoons salt, divided
- 3/4 cup plain bread crumbs
- 1 1/2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 cup peeled shredded fresh red beetroot
- 4 tablespoons Flora™ Plant Butter Unsalted
- 6 plain or sesame burger buns
- 6 Violife Just Like Smoked Provolone Slices
| Energy (kcal) | 293 kcal |
| Energy (kJ) | 1225 kJ |
| Protein (g) | 13.9 g |
| Carbohydrate incl. fibre (g) | 52.4 g |
| Carbohydrate excl. fibre (g) | 41.8 g |
| Sugar (g) | 6.2 g |
| Fibre (g) | 10.6 g |
| Fat (g) | 2.9 g |
| Saturated fat (g) | 0.6 g |
| Unsaturated fat (g) | 1.9 g |
| Monounsaturated fat (g) | 0.7 g |
| Polyunsaturated fat (g) | 1.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 944 mg |
| Salt (g) | 2.35 g |
| Vitamin A (IU) | 26 IU |
| Vitamin C (mg) | 3.2 mg |
| Calcium (mg) | 135 mg |
| Iron (mg) | 4.84 mg |
| Potassium (mg) | 440 mg |
Instructions
- In a small pot bring dried lentils, water, and 1/2 teaspoon salt to a boil. Reduce heat and simmer lentils for 20-30 minutes, or until lentils are fully cooked. Drain excess liquid, and set cooked lentils aside to cool.
- Whisk ground cumin, onion powder, 1 teaspoon salt, and bread crumbs together in a bowl.
- Add shredded beets and cooked lentils into bowl with dry ingredients.
- Using a potato masher or your hands, mix ingredients together until all dry ingredients are incorporated and the lentils are broken down.
- Form 6 burger patties and chill in the refrigerator for at least 30 minutes.
- In a frying pan, melt 4 tablespoons of Flora™ Plant Butter Unsalted over medium heat. When Plant Butter starts to bubble, sear patties for 5 minutes on each side.
- Serve cooked patties on hamburger buns and top with Violife cheese slices.
Pan fry burger patties until they are charred on the outside. This will enhance the flavor, and create a crispy texture.
