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Lettuce Wrap Lentil Beet Burgers

Dinner
Gluten Free, Plant Based

Total Time: 1 HOUR 15 MINUTES

Cook Time: 1 HOUR

Prep Time: 15 MINUTES

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Ingredients

4 Beets (medium-size, peeled, cut into small cubes)
1 Cup Lentils (cooked, rinsed)
1/2 Cup Walnuts (roughly chopped)
1/2 Cup Parsley (chopped)
1/4 Cup Ground Flax Seed
1/2 Tsp Sea Salt
2 Garlic (clove, minced)
2 Avocados (sliced)
1 Head Romaine Hearts (leaves separated)

Instructions

Add the beets to a steaming basket over boiling water and cover. Steam for about 20 to 25 minutes, or until tender. Let cool slightly.
Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
To a food processor, add the lentils, walnuts, parsley, ground flax, salt, garlic and the cooked beets. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
Scoop out roughly 1/2 cup of the mixture at a time and form into patties about 4 to 5 inches in diameter. Place on the prepared baking sheet. Bake for 30 minutes, carefully flipping halfway through.
To serve, top the burger patties with sliced avocado and use a few leaves of lettuce as a bun. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to five days or freeze for up one month. Enjoy cold or reheat on the stovetop.

Serving size: One serving is one burger patty.

Nut Free: Omit the walnuts

Additional toppings: Top the patty with your favourite burger toppings.

Beets: Four medium beets are equal to approximately 2 1/2 cups of cubed beets.

Nutrition Information:

Amount per serving

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