Beet Lentil & Quinoa Burgers with Creamy Horseradish Sauce

Beet Lentil & Quinoa Burgers: A Flavorful Vegetarian Delight

As a busy working mom, finding quick and healthy meals that the whole family enjoys is a constant juggling act. Weeknight dinners often need to be simple, yet satisfying, and this Beet Lentil & Quinoa Burger recipe has become a lifesaver. It's packed with flavor, surprisingly easy to make, and offers a delicious vegetarian option that even my picky eaters gobble up. The vibrant color of the beets alone makes it appealing, but the real magic lies in the incredible blend of textures and tastes.

The earthy beets combine beautifully with the hearty lentils and fluffy quinoa, creating a burger patty that’s both substantial and flavorful. There’s a lovely depth to the flavor profile, thanks to the addition of fennel and a hint of garlic. The creamy horseradish sauce adds a delightful tangy kick that perfectly complements the earthiness of the beets. I love how versatile this recipe is. I often experiment with different additions, sometimes adding finely chopped carrots or zucchini to boost the veggie content, or swapping the cashew butter for almond butter for a slightly different flavor profile.

One of the best things about this recipe is its make-ahead capability. I often prepare the burger patties a day or two in advance, storing them in the refrigerator. This way, on a busy weeknight, all I have to do is quickly pan-fry or bake them, and dinner is ready in minutes. The prep time is minimal, especially if you use a food processor to grate the beetroot and onion, which saves a significant amount of time and effort. It’s also a great way to get my kids involved in the cooking process; they love to help mix the ingredients and shape the patties.

The creamy horseradish sauce is the perfect finishing touch. It’s incredibly easy to make, requiring just a few simple ingredients blended together until smooth and creamy. The sharpness of the horseradish perfectly balances the earthiness of the burger, creating a truly harmonious flavor combination. I serve these burgers on whole-wheat buns with all the usual burger fixings: lettuce, tomato, onion, and pickles. Sometimes, I'll add a slice of avocado or some crispy fried onions for extra flavor and texture. The possibilities are endless!

This Beet Lentil & Quinoa Burger recipe isn't just a quick and easy weeknight meal; it's a delicious and healthy way to enjoy a satisfying vegetarian burger. The vibrant color, complex flavors, and satisfying texture make it a crowd-pleaser, perfect for family dinners, potlucks, or even a casual get-together with friends. It’s a recipe that I’ll continue to make again and again, as it consistently delivers a delightful dining experience without requiring excessive time or effort in the kitchen.

Tips and Variations:

• For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the burger mixture.
• Experiment with different herbs and spices to customize the flavor profile. Rosemary, thyme, or oregano would all be delicious additions.
• If you don't have cashew butter, you can use almond butter or sunflower seed butter instead.
• Add other vegetables to the burger mixture, such as finely chopped carrots, zucchini, or bell peppers.
• Serve the burgers on different types of buns, such as brioche buns or gluten-free buns.
• Get creative with your toppings! Try adding different cheeses, roasted red peppers, or caramelized onions.

This recipe is a testament to the fact that healthy and delicious food doesn't have to be complicated or time-consuming. It’s a simple, yet flavorful meal that’s perfect for any occasion. Enjoy!

Step-by-step

• Add the lentils, beetroot & onion to a food processor and pulse together. You want it all in small pieces, not a puree.
• Tip out into a large bowl.
• Add all of the other burger ingredients and mix very well. Use your hands if you don't mind stained fingers! Make sure everything is mixed really well and that the nut butter is distributed evenly and not in clumps.
• Take out tennis ball-sized lumps of mixture and squeeze and press together really well in your hands, making ball shapes.
• Place on a baking sheet and press down the tops with the palm of your hand to flatten into burger shapes. Aim for about 1 inch thick, but you can adjust.
• Put the tray in the fridge for at least half an hour. Overnight is fine.
• Heat a fry pan over a medium heat. You can use some oil if you like, but if you have a non-stick pan you don't need to.
• Cook each burger until a golden crust forms, then flip and cook again until a crust forms on the other side. If your burgers are quite thin, then cook them for 5-6 minutes in the pan. If they are thicker, once you have a nice crust on each side, put them on a tray and finish them off in the oven at 350°F for 20-25 minutes.
• If you prefer, you can omit the fry pan step and just bake them in the oven for 30 minutes, but they are better with a crust.
• Soak the cashew nuts in boiling water for 20 minutes.
• Drain then put in a food processor or blender with the other ingredients and blitz until very smooth.