130glentilsblack or green, cooked, use approx. 70 g (⅓ cup) raw
½tspground coriander and garlic granuleseach
⅓tspfine sea salt and cayenne peppereach
Start by roasting the beets in a preheated oven at 400 F/ 200 C/ gas mark 6 for 25 minutes (not longer as you don't want to cook them fully, only soften a little). If using small beets roast them whole, if using 1 large beet cut it in half and roast skin side up. Remove from the oven and set aside to cool for 10 minutes then peel and coarsely grate the beets.
While the beets are in the oven boil the quinoa and lentils in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Set aside to cool.
In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils. Pulse briefly just to combine. Do not overblend.
Transfer the mixture into a large bowl, check if the seasoning needs adjusting and form 4 burgers.
In a pan heat up 2 tablespoons of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned. Add a little more oil after you've turned them over. Serve immediately.
If using a large beet cut it in half before placing in the oven (skin side up). Small beets can be roasted whole. You can roast the beets ahead and refrigerate overnight (unpeeled).
Do not overblend the burger mixture. Pulse briefly just to combine the ingredients. That way your burgers will have lots of texture.
You can cook the quinoa ahead (according to packet instructions) and once cooled refrigerate, covered for up to 3 days. Cook the lentils ahead too if you like (unless using ready cooked) and pat dry with paper towel to get rid of excess moisture before making the burgers.
You can also make the burgers ahead, cover, refrigerated overnight and fry the next day.
Not suitable for grilling.
Refrigerate leftover burgers, covered, for up to 2 days and reheat in the microwave.
Freeze on top of a tray in a single layer for 2 hours then place in an airtight container and freeze for up to 3 months.
I recommend using rubber gloves when handling the beets and forming the burgers. They will stain!
Preparation time includes the time needed to cook as well as cool the ingredients.