Red Lentil Burgers
Recipe type: Main Meals
A brilliant twist on a classic burger and so much better for you! Red lentils are rich in dietary fibre and magnesium and blend so well with the spices and herbs to make this a truly flavorsome dish packed with goodness.
Serves 4
  • 250g red lentils, rinsed
  • 750ml homemade vegetable stock
  • ½ tsp. coconut oil or butter
  • 300g tinned aduki beans, roughly chopped
  • 1 red or white onion
  • 1 large beetroot, grated
  • 2 garlic cloves
  • ½ red chilli, deseeded
  • 1 tbsp. dried sea salad flakes
  • 2 tbsp. mixed herbs (rosemary, thyme, parsley)
  • 1 egg, beaten
  • Buckwheat flour for dusting
  1. Rinse the lentils under cold running water.
  2. Place in a saucepan with the homemade vegetable stock and simmer for about 20 minutes or until tender.
  3. Drain and set aside.
  4. Finely chop the onion and garlic and steam fry with a little coconut oil and water, until golden brown and translucent.
  5. Finely chop the chilli and add to the pan and continue to steam fry.
  6. Add the lentils and grated beetroot to the onions and stir to combine.
  7. Add the chopped herbs and sea salad flakes to the lentils and continue to stir over a low heat. until quite dry
  8. Remove from the heat cool and add the beaten egg to bring the mixture together.
  9. Dust a chopping board with a little buckwheat flour.
  10. Divide the mixture, to form buger sized patties and dust in a little flour
  11. To help set, leave in the fridge for half an hour.
  12. Pre heat a frying pan with a little coconut oil and seal the burger in the pan so that it browns gently on both sides.
  13. Finish in the oven at 180ºC fan/ 180ºC conventional for approx. 10 minutes.
  14. Serve as you would a burger with sliced onions and tomatoes and a good home made mayonnaise.
Recipe by EPJHealth at