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500g (1 lb) beetroot (beets) peeled and cut into bite-sized cubes
3 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp chilli powder (use more or less to taste)
2 tsp garam masala
2 tbsp smoked paprika
400g (14 oz) tin cooked brown lentils, drained
1 egg
4 tbsp rice flour
6 burger buns, halved and toasted
lettuce leaves to serve
tomato slices to serve
sriracha chilli sauce or sweet chilli sauce to serve
sea salt
Preheat oven to 200°C/390°F.
Place beetroot on a baking tray and toss with 1 tablespoon of the oil and ½ tsp sea salt. Roast for 30 minutes until tender. Set aside to cool.
Heat remaining 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the onion and 1/2 teaspoon of sea salt and cook for 10 minutes or until onion is golden, soft and sweet. Add the garlic and cook for another minute. Add the chilli powder, garam masala and smoked paprika. Cook, stirring for a further minute. Remove from heat and allow to cool.
Place the roasted beetroot into the bowl of food processor and pulse until smooth. Add the onion mixture, lentils and egg and pulse until the mixture is smooth. Add the rice flour and blend again until well combined.
Heat the remaining 1 tablespoon of oil in a non-stick frying pan over high heat. Spoon heaped 1/4 cupfuls of the beetroot mixture into the pan. Allow to cook for about a minute. Use the back of a spoon for push the mixture down into burger patty shapes. When dark brown on the first side. Flip and press down to create the ‘smash’ burger. Cook for another 1-2 minutes until nicely charred. Remove from heat.
To assemble, place lettuce onto burger buns, top with beetroot patty, tomato and drizzle with sriracha chilli sauce or sweet chilli sauce.
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