Ingredients
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Burger Patties
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1 cup cooked brown or green lentils, drained brown or green lentils1 cup cooked brown or green lentils, drained
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1 medium beet, roasted and grated beet1 medium beet, roasted and grated
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1 small red onion, finely diced red onion1 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 cup gluten-free rolled oats gluten-free rolled oats1/2 cup gluten-free rolled oats
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2 tbsp chickpea flour chickpea flour2 tbsp chickpea flour
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2 tbsp fresh parsley, finely chopped fresh parsley2 tbsp fresh parsley, finely chopped
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1 tbsp fresh mint, finely chopped fresh mint1 tbsp fresh mint, finely chopped
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1 tbsp ground cumin ground cumin1 tbsp ground cumin
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2 tsp ground coriander ground coriander2 tsp ground coriander
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1 tsp sumac sumac1 tsp sumac
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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Tahini Herb Sauce
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1/4 cup tahini tahini1/4 cup tahini
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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2 tbsp cold water cold water2 tbsp cold water
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1 clove garlic, minced garlic1 clove garlic, minced
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2 tbsp fresh parsley, finely chopped fresh parsley2 tbsp fresh parsley, finely chopped
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Salt, to taste saltSalt, to taste
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Quick Pickled Veggies
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1/2 cup thinly sliced cucumber cucumber1/2 cup thinly sliced cucumber
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1/2 cup thinly sliced radish radish1/2 cup thinly sliced radish
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1/4 cup red onion, thinly sliced red onion1/4 cup red onion, thinly sliced
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2 tbsp apple cider vinegar apple cider vinegar2 tbsp apple cider vinegar
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1 tsp maple syrup maple syrup1 tsp maple syrup
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Pinch of salt saltPinch of salt
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To Serve
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4 gluten-free burger buns or lettuce leaves lettuce leaves4 gluten-free burger buns or lettuce leaves
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Sliced tomato tomatoSliced tomato
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Lettuce leaves lettuce leavesLettuce leaves
Directions
Follow the steps in sequence to prepare the pickled veggies, patties, and sauce. Assemble the burgers just before serving to keep the textures fresh and vibrant. For a grain-free option, substitute the rolled oats with extra chickpea flour and ensure your buns or wraps are grain-free. You can roast the beet ahead of time for quicker assembly.
Steps
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1
Done
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Prepare the pickled veggies first: In a small bowl, combine cucumber, radish, red onion, apple cider vinegar, maple syrup, and a pinch of salt. Toss well and set aside for at least 20 minutes. |
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2
Done
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For the burger patties: In a large bowl, mash the cooked lentils until mostly smooth with some texture remaining. Add the grated roasted beet, diced onion, minced garlic, oats, chickpea flour, parsley, mint, cumin, coriander, sumac, smoked paprika, salt, pepper, and lemon juice. Mix thoroughly until the mixture holds together when pressed. |
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3
Done
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Shape the mixture into 4 equal patties. If the mixture is too sticky, add a little more chickpea flour. |
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4
Done
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Heat a non-stick skillet or grill pan over medium heat. Cook the patties for 4-5 minutes on each side, until browned and heated through. |
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5
Done
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For the tahini herb sauce: Whisk together tahini, lemon juice, water, garlic, parsley, and salt in a small bowl until smooth and creamy. Add more water if needed for desired consistency. |
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6
Done
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To assemble: Place each patty on a gluten-free bun or lettuce leaf. Top with pickled veggies, tomato slices, lettuce, and a generous spoonful of tahini herb sauce. Serve immediately. |
