Lettuce Wrap Lentil Beet Burgers

Total Time: 1 HOUR 15 MINUTES

Cook Time: 1 HOUR

Prep Time: 15 MINUTES

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  • 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)


  1. 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.
  2. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. To serve, top the burger patties with sliced avocado and use a few leaves of lettuce as a bun. Enjoy!


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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