Vegan Lentil and Beet Burger – Gluten-free version
A stunning vegan burger with red lentils and beets – a purple patty rich in plant protein with a deep flavor and a perfect texture Gluten-free version: Gluten-free breadcrumbs.
Cook the lentils in water about 15 minutes, until completely falling apart. Drain if any water is left, and let cool.
⚙ Cooking in salted waterStovePotColander
2
Partly mash the lentils with a fork.
Bowl
3
Mix the lentils with the beets, onion, garlic, cilantro, gluten-free breadcrumbs, cornstarch, cumin, paprika, salt and black pepper until evenly combined.
4
Knead the mixture well, until smooth and sticky.
5
Chill the mixture 30 minutes.
Refrigerator
6
Shape the mixture into flat round patties 10 cm across.
To assemble
7
Heat the pan over a medium-high flame and drizzle the olive oil over it.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
8
Fry the meatballs about 4 minutes per side, until a nicely charred crust forms.
Stove
💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
9
Serve in a bun with tahini, lettuce and sliced tomato.
336calories
17 gprotein
50 gcarbs
8 gfat
● protein 20%● carbs 59%● fat 21%
Per serving (152 g), of 4 servings
For the Meatball mix · To assemble ·
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⚖ About the ingredients
Red lentils: measured in cup in this recipe: 1 cup = 192 g · 338 kcal per 100 g · More about Red lentils →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Cornmeal: measured in tbsp in this recipe: 1 tbsp = 14 g · 361 kcal per 100 g · More about Cornmeal →
Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
