Spiced burger with simple beetroot relish
Burgers make a fabulous family dinner at the end of a busy day. The kids can assemble their own toppings if you are happy for them to do so. My kids love to have control of what goes onto their plate. It feels like it is a treat to them to be able to add the toppings they want to. Prepare the toppings your family enjoy and add them to the table for everyone to help themselves. If you know that your children will be reluctant to add the extras try setting a rule that everyone must add three things to their bun. If you include at least two items/toppings that you know they will eat then this shouldn’t be too much of a stretch. My boys were not keen on eating the pea sprouts with their burgers but were happy to give them a try on their own, not on the bun. Easy!
I know that I have said this before on another post so I apologise for repeating myself but beetroot and burgers go so perfectly together. This recipe includes a quick version of my Beetroot Relish recipe to accompany these burgers and dip the potato chips in. The original Beetroot Relish recipe is one of the most popular recipes on this site. The recipe quantity will provide you with enough for this meal plus some extra to use. Add it to sandwiches or plan to use it to accompany other meals during the week.
Each week I plan at least one meat free meal for our family menu. I really enjoyed this one as the burgers have an almost meaty texture. They are an economical addition to the family menu. The lentils have a lovely nutty flavor, don’t take long to cook and do not require pre-soaking.
The Grains and Legumes Nutrition Council suggests that only 35% of Australians are eating legumes on a regular basis. I wonder why?? I did participate in a discussion on Twitter recently that was hosted by a dietitian and the GLNC. The conversation indicated that the main reason that more people do not eat legumes on a regular basis is that they don’t know how to cook them, or how to add them to a meal. To date I have been enjoying adding them to soups, and serving them as side dish, including this salad recipe. I will keep exploring other options and recipe ideas like this one in the coming months and will share those that the family approve of!
The spices I used were suitable for the kids. You may cut the garam masala to half the specified amount if your children like to eat very plain food.
- ½ cup Persian Red Lentils (Mount Zero)
- 1 and ½ cups water
- ½ teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon marjoram
- ¼ teaspoon ground ginger
- 2 garlic cloves chopped
- 2 eggs -whisked
- ½ cup grated sweet potato
- ¼ cup buckwheat flour (optional)
- Beetroot Relish:
- 1 large beetroot – peeled and grated
- 1 tablespoon oil
- 1 red onion small
- ⅓ cup brown sugar
- 2 tablespoons balsamic vinegar
- To serve:
- Fillings of choice
- Sour dough rolls/buns
- Rinse the lentils and set a pot of water to boil.
- Add the lentils and cook on a medium simmer for 20 minutes
- While the lentils are cooking make the relish
- Add the oil to a pan and add the beetroot and onion and allow to soften on a low heat for 15 minutes
- Add the sugar to the beetroot and onion and stir
- Add the balsamic and allow to cook until the liquid is cooked out
- Remove the relish from the heat and set aside
- Return to the lentils, drain any excess water and place in a food processor with the herbs and process for a few seconds to smooth out the mixture
- Allow to cool and then add the eggs and grated sweet potato
- Mold the mixture into balls
- Roll each of the balls in the buckwheat flour (optional)
- Heat oil for cooking in a pan and add burgers, flatten each one with the back of the spatula to a burger shape
- Cook on each side until golden brown
- Add to warm buns with the relish and other toppings of choice
Keep the relish in the fridge and consume within a few days
Are you a lentil fan? What is your favorite lentil recipe?
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