We’ve been on a bit of a burger kick here, and this baked beet burger has been a particular favorite – we’ve made it several times in the last few months. Considering beets are very much in season here in Poland, I’ve been trying to incorporate them as much as possible. There’s been a few variations of beet salads.
The recipe is based on several other ones I found online, but much more simplified. All these ingredients are commonly found in our home. This is particularly great for anyone with soy, gluten or wheat allergies – many other recipes I’ve found include one or more of these.
Variations: We prefer to bake our burgers, not fry them, in order to reduce fat content and calories. They fry up very well though, so you can do that if you prefer. Feel free to change the spices and add other ingredients like whole unhulled sesame seeds or whole flaxseed. Sometimes, to change the taste, I fry the onion and garlic with the ground cumin before I add them to the mixture. If you don’t particularly like onion or garlic, feel free to leave them out entirely, but you may need to adjust the spices accordingly.
These are great served traditionally as a burger, but also work well on their own. Several times we’ve served them as a “traditional” dinner with potatoes and salad. Try them with rice and your favorite sauce.
- Rinse lentils and soak in one cup of water for 4 hours (or overnight). Rinse once again. Cook in fresh water (about 1½-2 cups) with teaspoon of oil and pinch of salt until tender, but not too mushy. When cooked, drain excess water.
- Wash beets, wrap in aluminum foil, and bake at 185°C (365°F) for about 40 minutes. When done, remove skins under cool water. This makes removal easier and faster.
- In a bowl, mix in cooked lentils, grate beets, and add onion, garlic, ground flaxseed, chickpea flour, and seasonings. Mix well.
- Lightly oil your hands (or just wet them if you want to reduce fat content), shape patties and place on lined baking sheet. Bake at 175°C (350°F) for about 25 minutes.
Makes about 6 burgers.