Vegan red lentil-beetroot burger

Ingredients

• 130 g Red lentils
• 1 pcs Beetroot
• 1 pcs Onion
• 1 clove Garlic
• 1/2 tbsp Soy sauce, light
• 2 tbsp Parsley, fresh
• 1 tsp Chili sauce
• 1/2 tsp Sweet red paprika powder
• 3 tbsp Low-fat coconut milk
• 80 g Buckwheat flour
• 1/2 tsp Extra virgin olive oil
• 2 pinch Fresh ground salt
• 1 pinch Black pepper, ground
• 4 pcs Whole wheat hamburger buns
• 4 leaf Iceberg lettuce
• 1 pcs Tomatoes
• 1 tbsp Tomato sauce

Method

1. 1. Rinse and drain the lentils, then put them in a saucepan with 1 liter of boiling water and boil it over high heat.
2. Then turn the heat down to low and cook for 10-12 minutes until tender. Drain it and set aside.
3. 2. Meanwhile, in a household food processor, chop the onion and beetroot. Set aside.
4. 3. Pour the lentils into a large bowl and add the beetroot mixture. Mix it well.
5. 4. Put the garlic in a small bowl and add the soy sauce, parsley, crushed chillies and peppers.
6. Season with salt and pepper and when thoroughly mixed, stir into the lentil mixture. If you have time, refrigerate for 1 hour.
7. 5. Divide the mixture into four parts and shape each one into a meatball. Heat the oil in a non-stick frying pan over a medium-high heat.
8. Cook the patties in the oil for 5-6 minutes, until light golden brown on both sides. Serve with wholemeal buns, lettuce leaves, tomato sauce and pickles.