VEGAN LENTIL BURGER WITH BEETROOT DIP

by soulfulpalate
vegan lentil burger

The patties are the very essence of any burger and add uniqueness to it. These may contain meats or vegetarian ingredients such as legumes and other plant-derived proteins. I like to use plant-based proteins, so I have used sprouted moong beans for this vegan lentil burger recipe. If you want, you can pan-fry the patties, but I prefer baking. Whatever the method, the patties taste yummy.

Mostly, the veggie burger option appears at the bottom of a menu, and sometimes it is completely missing out. There are few possibilities for a vegan lentil burger in most of the fast-food chains. However, with the given climate change and cancer-causing carcinogens found in many meat products, people are now turning to vegan options. Read more about vegan proteins here.

I always encourage people to either carry their healthy supper from home or find healthy options whenever out. Such efforts always pay you back with good health in the long run. So go ahead and try this recipe. This particular recipe is a favorite in our house, especially during weekends. It is a quick, easy, healthy recipe, and the essential part is it is delicious. You can check out my Dahi ke Kebab recipe with beetroot for a healthy snack.

vegan lentil burger patty
vegan lentil burger

Vegan Lentil Burger with Beetroot Dip

This vegan lentil burger is a quick, easy, healthy recipe. I like to use plant-based proteins, so I have used sprouted moong beans for this recipe. Recipes VEGAN LENTIL BURGER WITH BEETROOT DIP European Print This
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250 gm Boiled Sprouted Moong Beans
  • as per taste salt
  • as per taste Black Pepper
  • 1 tablespoon + 1 teaspoon olive oil
  • 1/2 Red Cabbage 
  • 1 Sweet Potato
  • 1 teaspoon Dried Parsley Seasoning
  • 1 Beetroot 
  • 2 teaspoon Hummus 
  • 2 Multigrain Buns
  • 6-7 Cucumber slices
  • 2-3 Tomato slices
  • 2 Romaine Lettuce Leaves

Instructions

  1. Preheat the oven and line the baking tray with parchment paper.
  2. In an empty bowl, roughly mash the boiled sprouted moong beans. Add finely chopped red cabbage, olive oil, salt, and black pepper. Once mix all the ingredients thoroughly, prepare tikkis or patties.
  3. Bake the prepared patties for 25-30 minutes at 175 degrees Celsius.
  4. To prepare side dishes, chop the sweet potato (retaining the peel) finger sized. Drizzle over the olive oil and then sprinkle some dried parsley seasoning. Mix all the ingredients thoroughly in the baking dish and bake for 30-40 minutes at 175 degrees Celsius.
  5. Grease the grilling plates with some butter and place multigrain buns in the griller for few minutes to slightly crisp the buns. Optional: If your buns are plain, then you can sprinkle over sesame seeds for extra crunch and nutrition.
  6. To assemble the burger, spread beetroot dip over the slice of bun. Place cucumber slices, tomato slices, lettuce leaves, baked tikki or patty, and spread a little more beetroot dip over. Place the remaining part of the burger bun on top.
  7. Serve it along with baked sweet potato fries.

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