Lentil & Beetroot Burgers

Name: Lentil & Beetroot Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250g canned beetroot; 1 small red onion, peeled &amp; cut in half; 2 teaspoons minced garlic; 1 teaspoon minced ginger; 400g canned lentils, rinsed and drained; 3 teaspoons curry powder; 1-2 teaspoons smoked paprika; 1 teaspoon turmeric; ¼ teaspoon cinnamon; ½ cup rolled oats; ¼ cup sunflower seeds; 4 brioche burger buns; Store-bought mashed avocado or guacamole; Sweet potato &amp; cashew dip; Sun-dried tomatoes; Fresh pineapple, peeled &amp; thinly sliced; Fried Halloumi slices; Balsamic onion jam

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Can you really enjoy a burger with metallic taste, loss of taste, bland taste, and dry mouth & throat?

Indeed, you can!

We love this recipe and feel sure it will become one of your favourites too. We have a whole list of tweaks that will make this burger side-effect friendly.

So, plan a burger night with the family or have some friends around because burgers ARE back on the menu!

Lentil & Beetroot Burger

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

380

Author

Centre For Cancer Nutrition

These Lentil and Beetroot Burgers are a vibrant, flavour-packed alternative to traditional veggie burgers. The earthy sweetness of beetroot is perfectly balanced by the warming spices of curry powder, smoked paprika, and turmeric. With the added texture of sunflower seeds and oats, these burgers come together quickly with minimal effort, especially when using canned beetroot and lentils. Serve them with fresh, zesty toppings like avocado and pineapple for a refreshing contrast, or go bold with fried halloumi and balsamic onion jam to add layers of flavour that bring every bite to life. Perfect for those seeking a delicious and easy meal that doesn’t skimp on taste!

Ingredients

Burgers

250g canned beetroot
1 small red onion, peeled & cut in half
2 teaspoons minced garlic
1 teaspoon minced ginger
400g canned lentils, rinsed and drained
3 teaspoons curry powder
1-2 teaspoons smoked paprika
1 teaspoon turmeric
¼ teaspoon cinnamon
½ cup rolled oats
¼ cup sunflower seeds
4 brioche burger buns

Toppings - anything you fancy really but here are some suggestions

Store-bought mashed avocado or guacamole
Sweet potato & cashew dip
Sun-dried tomatoes
Fresh pineapple, peeled & thinly sliced
Fried Halloumi slices
Balsamic onion jam

Directions

Place the canned beetroot, red onion, garlic, ginger, lentils, curry powder, smoked paprika, turmeric, cinnamon, oats, and sunflower seeds into a food processor. Pulse the ingredients until combined and you get a thick, chunky texture. Don’t over-process; you still want some texture in the mixture.
Form the mixture into four evenly-sized patties. If the mixture is too sticky, add a bit more oats.
Heat a non-stick pan over medium heat and lightly oil the surface. Cook the patties for about 3-4 minutes on each side, until browned and firm.
Toast the brioche buns if desired. Add your choice of toppings—mashed avocado, fried halloumi, sun-dried tomatoes, fresh pineapple, and balsamic onion jam. Place a pattie onto the bun with your selected toppings and enjoy!

Recipe Video

Recipe Note

For dry mouth & throat: Add some mashed avocado to the burger ingredients to keep the inside of the patties extra moist. Use copious amounts of dip, guacamole, plain Greek yoghurt on top of the burger.

Loss of taste, loss of smell, bland taste, and anosmia: Don't go to town and blend the patties smooth in the blender. Take your finger off the button early to keep as much texture in the burgers as possible. Use chilli or Sriracha in the burger mix to give the mouth some excitement. Add the sunflower seeds whole after blending the other burger ingredients. Add chopped up tamari almonds onto of the burger for extra texture. Use a tablespoon of red miso in the burger mix to increase the flavour. And definitely use the sun-dried tomatoes on top for the same reason.