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Vegan Beet Cheeseburgers

  •  Cooking time 
    40 min
  • Preparation time 
    10 min
  • Servings
    Portions 6
recipe image Vegan Beet Cheeseburgers


  • 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


  1. 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.
  2. Whisk ground cumin, onion powder, 1 teaspoon salt, and bread crumbs together in a bowl.
  3. Add shredded beets and cooked lentils into bowl with dry ingredients.
  4. Using a potato masher or your hands, mix ingredients together until all dry ingredients are incorporated and the lentils are broken down.
  5. Form 6 burger patties and chill in the refrigerator for at least 30 minutes.
  6. 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.
  7. 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.
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