Winner, winner, veggie dinner! I have attempted veggie burgers several times but I finally feel as if I have mastered the art of the veggie burger with this recipe. This veggie combo of beets, mushrooms, and Beluga lentils created a burger that stayed together and was so tasty. So if you are looking for a healthy burger option to enjoy this summertime – MyScoop has it!
Beet, Mushroom, and Lentil Veggie Burger
1 beet, cubed and roasted
1 cup mushrooms, halved and roasted
2 cups Beluga lentils (or other lentils)
1 carrot, sliced
1/4 cup onion
2 garlic cloves
1 fresh or dried chili pepper
1 cup fresh herbs, i.e. basil, thyme, parsley, cilantro or any flavors you tend to enjoy
1 Tbsp extra virgin olive oil
Salt, to taste (about 1 tsp)
Pepper, to taste (about 1 tsp)
1 large egg (optional)
2 Tbsp extra virgin olive oil
In a Vitamix or high powered blender, combine all ingredients except egg. Pulse to puree all ingredients. If you like, fold in egg to make for a patty that more easily stays together.
Heat 2 Tsbp olive oil on medium high in iron skillet. Form veggie patties and cook 2 at a time. Brown on both sides then reduce heat to low and cover for 8-10 minutes to finish cooking. Serve on a bun or lettuce wrap and top with whatever toppings you enjoy.