BEET AND LENTIL BURGERS WITH FETA CHEESE These are delicious veggie burgers! It’s important to let the mix sit for fifteen minutes so that the oats have a chance to fill out and soften, and so that the burgers retain their shape in the skillet.
Serves 4
7 oz (200 g) beets 1 garlic clove 7 oz (200 g) sprouted lentils or quinoa 6 3⁄4 fl oz (2 dl) rolled oats 1 egg 1 tbsp chopped basil 2 ⁄5 tsp salt 1 ⁄5 tsp black pepper 5 1⁄4 oz (150 g) feta cheese 2 tbsp pine nuts Rapeseed oil Wheat rolls, sprouts, shoots, and avocado mayo (recipe on p. 122), for serving
Peel and grate the beets finely with a box grater. Peel and crush the clove of garlic. Chop up the lentil sprouts coarsely in a food processor or with an immersion blender. If you’re using quinoa sprouts, you don’t need to mix them. Add the grated beets, garlic, oats, egg, basil, salt, and black pepper to the mixed lentil sprouts. Transfer the mixture to a bowl. Crumble in the feta cheese and pine nuts, and mix gently. Let sit for at least 15 minutes. Shape the mixture into four burger patties (it’s easier if you oil your hands first). Cook the burgers in plenty of oil in a large skillet, about 4 minutes on each side, or until nicely browned. Toast or heat the rolls, and serve with the accompaniments.
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RECIPES—SPROUTS