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Smoky vegan beetroot burger
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330g pack fresh beetroot
1/2 x 250g pack LoveLife Puy Lentils
3 tbsp milled flaxseed
45g Hellman’s Vegan Chipotle Mayo
½ tbsp grapeseed oil
75g Applewood Vegan block, grated or thinly sliced
4 Essential Wholemeal Baps
1 ruby gem lettuce, leaves separated
½ red onion, sliced
1. Blend the beetroot, lentils, flaxseed and 1 tbsp of the chipotle mayo in a food processor to make a coarse paste. Season and form into 4 patties.
2. Heat the oil in a large nonstick frying pan over a medium heat. Pan fry the patties for 3 minutes, then flip carefully, top with the vegan block and continue frying undisturbed for 3-5 more minutes, until piping hot throughout and the block has melted.
3. Meanwhile, split and toast the buns in a toaster. Place each patty on a bun with the lettuce, and top with the remaining chipotle mayo and red onion to serve.
Cook’s tip These burgers are a source of fibre and plant-based protein. Lentils are high in selenium and folate and provide a source of iron. All these nutrients promote a healthy immune system and folate and iron help regulate mood and brain function.
Typical values per serving:
vegetarian/vegan/1 of your 5 a day/source of fibre
This recipe was first published in July 2021.
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