These easy beet patties are made with lentils, beets and a few other whole food ingredients to create a restaurant-quality dish at home! Perfect for barbecues, picnics, parties, or weeknight meals.
While you can find many pre-made or store-bought veggie burgers, many are filled with vegetable oils and additives. Making your own homemade burgers at home with just a few ingredients is an excellent way to eat healthy whole foods while nourishing your body with quality ingredients.
These easy beet patties are inspired by a trip to Geneva, where my husband and I ate at a vegan restaurant called Alive. The burger I ordered was made with some legume (I'm not sure which one) and beets. The burger was served on a gluten free bun and the flavor was incredible.
After returning home, I decided to make my own version of the vegan beet burgers at home. A hearty vegan beet patty is piled on top of a gluten free bun with lettuce, tomato and a creamy lemon dill sauce. These are my favorite veggie burgers to make and I know you'll love them too!
Why You'll Love Lentil and Beet Patties (Burgers)
This recipe combines lentils and beetroot with a few other ingredients. Thanks to the healthy and delicious combination of ingredients, this burger is very high in iron. So if you don't eat meat and are concerned about iron, this recipe is a great option. The addition of the lemon sauce (Vitamin C) increases the absorption of the iron.
Beet and lentil burgers have a vibrant color due to the fresh beets. They hold up well when cooking and they are baked so no oil is needed. They contain nutrients, fiber, and protein to keep you full.
Here are just a few other reasons why I love them:
- Make with whole food ingredients: You won't find any unrecognizable ingredients in these burgers. They are made from easy-to-find natural ingredients and are allergy-friendly. This beet burger recipe is gluten-free, dairy-free, oil-free, and egg-free.
- Packed with flavor: There is no shortage of delicious flavor in these burgers. A few simple ingredients and seasonings combine to create a vegan burger that is not only good for you, but also tastes amazing.
- Plant-based protein: Even if you eat meat, these lentil and beet patties are a tasty alternative to traditional meat burgers. They are a great source of plant-based protein.
Ingredients You Need
Step-by-step instructions and all measurements for the ingredients are provided in the recipe card below.
- Lentils: You can use any other type of legume you like, but in my opinion, the combination of lentils and beets works best. You can also use pre-cooked lentils or canned lentils. In this case, keep in mind that you may need to add a little chickpea flour to the mix as they tend to contain more water.
- Raw Beets: The base of the burger that creates the vibrant color.
- Lemon: Freshly squeezed lemon juice helps season the burgers.
- Red Onion: You can substitute with yellow onion, if desired.
- Garlic: Use fresh garlic for delicious flavor.
- Seasonings: You will need cumin and sweet paprika to create a simple seasoning.
- Salt and Pepper: Always use high quality sea salt of pink Himalayan salt.
- Chickpea Flour or Rice Flour: If there is extra moisture in the burgers, you can use a small amount of these flours in the burger batter.
For serving:
Toast some buns and serve the patties with your favorite burger toppings or my combination of toppings below.
- Gluten-free Burger Buns
- Tomato
- Lettuce
- Sugar-free Vegan Yogurt
- Dill
- Lemon
- Other toppings: Avocado, Red Onion, Pickled Onions, etc.
Make Ahead and Prep Tips
- To save time, cook the lentils in advance so they are ready to go.
- If you use canned lentils or if your batter has too much liquid, you can add a small amount of chickpea flour or rice flour to the burger mixture.
- If you want to save leftovers, cook the burgers first as they will firm up in the oven.
- Storage: Store the leftover cooked burgers in an airtight container for up to 3 days. Reheat in the oven until warm.
- Freezing: Store uncooked patties in an airtight freezer bag for up to 2 months. Thaw in the fridge or on the counter before cooking.
Serving Suggestions
- Enjoy on a bun with burger toppings.
- Serve with a side of veggie sticks and vegan avocado dip.
- Instead of a bun, serve the burgers over a bed of greens or with a roasted veggie quinoa salad.
- Serve with a side of vegan mac and cheese.
No matter how you choose to enjoy these homemade veggie burgers, they are a hearty filling meal that you will love!
Easy Beet Patties (Vegan and Gluten Free)
Ingredients
- 1 ¼ cups dried lentils
- 1 red onion chopped
- 2 or 3 garlic cloves minced
- 2 beets
- Zest and juice from 1 lemon
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- Salt and pepper to taste
Yogurt and Dill Sauce
- 2 tablespoons natural vegan yogurt (unsweetened)
- 1 teaspoon lemon
- Fresh dill
For serving:
- 1 tomato sliced
- Lettuce
- 4 gluten free hamburger buns
Instructions
- Cook the lentils until tender.
- Preheat the oven to 425°F (220°C).
- Add the onions and garlic to a large skillet with a splash of water. Saute until golden brown.
- Wash, peel and grate the beets.
- To a food processor, add the cooked lentils, sauteed onion and garlic, grated beetroot, lemon juice, salt, cumin, sweet paprika, pepper, and lemon zest.
- Process until a homogenous paste forms.
- Taste and adjust the seasonings as needed. If needed, add a little chickpea flour and mix with a spoon. (This isn't necessary unless you use canned lentils or find the patties difficult to form. Do not add too much flour or they will end up dry.)
- Form the burgers with your hands and place them on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes, until golden brown.
- To make the yogurt sauce, mix together the yogurt, dill, and lemon juice in a small bowl.
- Slice the bun and top with the burger patty, a dollop of yogurt sauce, a slice of tomato and the lettuce.
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