Beetroot and lentil burger with mint and soya yoghurt
Tillredning
Prepare lentil mixture
Cook the lentils according to the packaging instructions in salted water until al dente. Peel the onion and garlic. Wash the herbs, shake them dry and pluck the leaves. Wash the lime in hot water then zest the peel. Wash the chilli pepper, remove the stalk base, white ribs and seeds. Put all of the burger ingredients into a blender and blend for around 2 minutes until the mixture has a smooth consistency.
Fry the burgers
Heat up the olive oil in a large pan and shape the lentil mixture into equal-sized burgers. Fry the burgers in the oil over a medium heat for around 8-10 minutes until golden brown.
Make the dip
In the meantime, wash the mint for the dip and shake it dry then remove and finely chop the leaves. Halve the lime and squeeze the juice. Mix together the soya yoghurt with the lime juice, salt and mint. Serve the warm burgers with the dip.
Ingredients for 2 portions:
For the burgers:
- 125 g red lentils
- ½ red onion
- 10 g coriander
- 10 g mint
- 1 tsp cumin
- 80 g beetroot (cooked)
- 2 heaped tbsp flour
- 4 tbsp breadcrumbs
- 1 chilli pepper
- 1 organic lime
- 1 garlic clove
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil
For the dip:
- 10 g mint
- 200 ml soya yoghurt
- 1 lime
- Sea salt
