Lentil and Beetroot Burgers – A.K.A ‘Beetburgers’ with a Creamy Roasted Red Pepper Sauce

Yesterday I reviewed the cookbook, Color Me Vegan. Although I loved it overall, I was disappointed that many of the recipes used extracted oil which I rarely use anymore. If you’re curious why, check out The Big Oil Post.

In my review, I mentioned that I was let down because I wanted to try the Beet Burger recipe, but opted not to because it used ¼ cup of oil. In a comment, however; Poppy shared a link to her oil-free Lentil and Beetroot Burger recipe.

I checked out the link, and the burgers looked absolutely delicious! And since they’re also the prettiest burgers I’ve ever seen I wanted to share the recipe. I’m making them tonight. Thanks Poppy!

Bunny Kitchen

IMG-20120910-00389 2 (2)

I love burgers. Veggie, of course. I love how they can be so filling and hearty yet be full of such goodness. When I’m trying to shift some pounds, I know a good homemade burger is a good choice to ensure I don’t feel deprived as they pack comfort, flavour and are incredibly filling for surprisingly few calories. These burgers come in at just 118 calories each for 6, or 175 for 4 chunkier burgers.

The creamy sauce here gets its richness from roasted red peppers and good olive oil and its creaminess from bread. It’s a great alternative to cholesterol laden mayonnaise with just 124 calories per serving and no cholesterol.

Both of these recipes come together in a flash using a food processor. They are incredibly quick and easy.

For the burgers, serves 4-6. Adjust seasonings and spices to your liking.

  • 1 cup of cooked bulgur wheat
  • 1…

View original post 247 more words

About celestedimilla

Hey there. I’m Celeste, California girl, writer, psychotherapist and burgeoning plant-based foodie.
This entry was posted in Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.

19 Responses to Lentil and Beetroot Burgers – A.K.A ‘Beetburgers’ with a Creamy Roasted Red Pepper Sauce

  1. Poppy says:

    Thanks for re-blogging Celeste! I hope you enjoy the burgers. Poppy 🙂

    • I have no doubt that they’ll be delicious! And I just can’t get over how pretty they are. Celeste 🙂

      • Poppy says:

        Let me know how you get on. I didn’t make any as I got turnips instead of beetroot on my box! Just thought as I write, I wonder if they’d work – I might have to try although they won’t have the same pretty colour! 🙂

    • I’ll have to let you know how they turn out tomorrow. I got the ingredients, but was too lazy to cook tonight so I made a frozen vegan pizza. 🙂

    • I finally made the Beetroot Burgers Poppy, and they were fabulous!! My hubby gave them a big thumbs up too! I made them with red lentils and they looked just as beautiful, bright and bold as in your photo. I only slightly altered the recipe. I didn’t realize I was supposed to let stuff sit in the fridge to firm up, and I didn’t leave myself enough time to do this. So instead I just added more bread crumbs to firm the batter up. This worked! I also baked them instead of pan frying them. Great recipe – no need for oil! Celeste 🙂

      • Poppy says:

        That’s fab Celeste! So great to know there’s a fast track version, thank you for sharing that! I’m so pleased you and your husband enjoyed them! Poppy 🙂

  2. sophiazerg says:

    Suddenly, I’m starving! 😉

  3. veganmiam says:

    It’s so hard to try delicious vegan foods without the use of oil, especially some amazing extra-virgin or cold-pressed olive oil! The lentil and beetroot burgers sound so tasty. Did they hold together well? I tried to find some vegan burgers to hold together, but I could not without the use of vegan cheese.


    • Thanks so much for your comment! I finally made the beet burgers tonight and I had no problem at all with them holding together. This recipe called for almond butter (I used peanut butter), so maybe that’s what helped to hold them together. I’ve made other types of veggie burgers that have held together well too. I guess it just depends on the recipe. Thanks for stopping by. Celeste 🙂

  4. These look beautiful and delicious — and a good answer to the question: What do I do with these beets from the vegetable share! Such an imaginative recipe — must try it soon!

    In the past 11 months, I have learned a lot about cooking vegan recipes, in addition to following the Eat to Live principles. However, I find that I am increasingly troubled by the idea of gluten (no digestive troubles as far as I can tell — except that I do shed weight more easily when I don’t eat wheat). I also have several friends who are gluten intolerant, so in planning a dinner party with them, I want to prepare something that they will enjoy — and feel safe in eating.

    Do you have any suggestions for modifying this recipe so that it is GF? Quinoa instead of wheatberries? A breadcrumb substitute (in the red pepper sauce) that is not a “vegan processed food?” These might be good rules-of-thumb for future recipes, as well.

    Thanks — as always!

    • Hi Mary Beth! Thanks so much for your thoughtful comment. It’s funny that you would mention gluten now, because I’m about to start a gluten-free diet on Monday. I’m going gluten-free because I suffer from allergies and my plant-based diet as well as the medications I’ve tried haven’t relieved my symptoms. I recently stumbled across the FOCUS Medical post, ‘Natural Allergy Busters’ that recommends giving up gluten to help with allergies. I’ve decided to try this to see if it helps. I have to admit, however; that I’m new to the no gluten thing. You probably know more about it than I do. It’s going to be a learning process for me to learn how to eat gluten-free. So at this time, I really don’t have a suggestion of how to make this gluten-free. But I’ll likely be posting some gluten-free recipes in the future. Thanks again for your comment and have a wonderful weekend! Celeste 🙂

  5. Sophie33 says:

    I love those burgers too from Poppy!

  6. adventuresinmindfulcooking says:

    oh wow! Now this is a beautiful burger!! I would love to make this. The last beet burger I made was loaded with oil and while it tasted good, I knew it wasnt really that good for me so I have been on the lookout for another one. I was looking through the ingredients and I have never cooked with sumac? Actually today is the first day I have ever heard of it! I wonder where I could find it? I don’t ever remember seeing it in any of the stores I frequent. Any ideas?

    • I only recently heard of sumac too and didn’t think I’d be able to find it. When I looked through the spices at Whole Foods Market, however; it was there. I don’t know if other grocery stores carry it, but it’s worth checking. And if you can’t find sumac, I read that it’s used as a souring agent and that lemon zest with a little salt makes a reasonable stand-in. Celeste 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s