Beetroot, feta and lentil burgers with caramelised onion, avocado and rocket
07 May 2018
Ingredients
- tinned beetroot, 425 g can (drained)
- brown lentils, 1 can (drained)
- danish feta, 200 g (I use Australian)
- lemon juice, 2 tbsp
- eggs, 4
- thyme, 1/4 cup (or 2 tsp dried)
- bread crumbs, 1 1/4 cups
- olive oil
- red onion, 2 (sliced)
- burger buns, 6
- avocado, 1
- tasty cheese, 6 slices (or Danish feta)
- sriracha sauce, to taste
- kewpie mayonnaise, to taste
- rocket, 120 g (or baby spinach)
Instructions
- Combine beetroot, lentils, feta, lemon juice, eggs and thyme in a food processor until smooth(ish). Mix with bread crumbs in a large bowl and season to taste.
- Heat olive oil in a pan or on a barbecue over medium to high heat. Shape burger mix into patties (six to eight) and add to pan. Cook for about 5 minutes on each side until brown and reasonably firm.
- Meanwhile, slice red onion as you like it and add to pan (you may need a second one) or barbecue, tossing now and then as needed.
- Once onion is cooking, spread avocado on buns followed by cheese. You may also like to use tomato slices.
- Add burgers to buns followed by red onion, sriracha, kewpie and rocket. Enjoy!