Name: Beetroot & lentil burgers
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: Beetroot and Lentil Burgers; 250 gram pre-cooked beetroot, grated; 400 gram lentils, rinsed and drained; 200 gram feta, crumbled; 1 cup fresh breadcrumbs; 2 eggs, lightly beaten; 3 green onions, thinly sliced; 1 teaspoon mint leaves, chopped; 1/2 teaspoon sumac; 2 tablespoon olive oil; 4 bread rolls, cut in half; 1/4 cup Peri Peri mayonnaise; 2 tomatoes, sliced; 1 red onion, thinly sliced; 1/2 cup mesclun

Ingredients

Beetroot and Lentil Burgers

250 gram pre-cooked beetroot, grated

400 gram lentils, rinsed and drained

200 gram feta, crumbled

1 cup fresh breadcrumbs

2 eggs, lightly beaten

3 green onions, thinly sliced

1 teaspoon mint leaves, chopped

1/2 teaspoon sumac

2 tablespoon olive oil

4 bread rolls, cut in half

1/4 cup Peri Peri mayonnaise

2 tomatoes, sliced

1 red onion, thinly sliced

1/2 cup mesclun

Method

Beetroot and Lentil Burgers

1.Using paper towel, squeeze excess liquid from beetroot. Place in a bowl.

2.Pulse lentils in a food processor until pulpy. Transfer to the bowl with beetroot. Stir in feta, breadcrumbs, eggs, onion, mint and sumac. Mix well. Season to taste.

3.Shape beetroot mixture into four flattened patties. Chill for 15 minutes.

4.In a large frying pan, heat oil on medium. Cook patties 4-5 minutes each side until golden. Drain on paper towels.

5.Spread mayonnaise on one side of each roll. Top with patties, tomato, onion and lettuce.

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