Beetroot and Lentil Vege Burger

Burger Recipe by Meg Tregidga & Elliot Schroder


8 beetroot slices 

8 iceberg lettuce leaves 

½ red onion 

1 tomato 

½ a cup of parmesan cheese 

1 carrot  

1 tin of lentils 

1 celery stick 

½ tablespoon of paprika 

1 teaspoon of Italian herbs 

1 teaspoon of Curry powder 

1 egg 

4 Turkish bread buns 

Flour as needed approx… 1 tablespoon 

Breadcrumbs as needed approx… 2 tablespoons 

BBQ sauce 


  1. Drain/blitz lentils in a food processor. If you don’t have a food processor you can dice them up really small.  
  1. Do the same to onion, celery, and carrots. 
  1. Fry onion, celery, and carrot in oil. 
  1. Add spices while still frying the onion, celery, and carrot. 
  1. Mixed fried onion, celery and carrots with blitzed lentils. 
  1. Add egg to the mix. 
  1. Add breadcrumbs/flour into right consistency.  
  1. Form into paddy and fry in oil over medium heat until crispy. 
  1. Toast Turkish bread in oven. 
  1. Assemble the burger adding beetroot, cheese, tomato, BBQ sauce, lettuce, and salt to finish.  

To make full meal, serve with wedges.  

Wedge Recipe:

How to dice an onion: