Beet Lentil & Quinoa Burgers with Creamy Horseradish Sauce
Bring on the burgers! These Beet Lentil & Quinoa Burgers are big, hearty & flavourful. A splodge of creamy horseradish sauce complements the earthy beets perfectly & provides a veggie burger taste sensation!
Add the lentils, beetroot & onion to a food processor and pulse together. You want it all in small pieces not a puree.
Tip out into a large bowl.
Add all of the other burger ingredients and mix very well. I find my hands the best tool for this if you don't mind stained fingers! You need to make sure everything is mixed really well and that the nut butter is distributed evenly and not in clumps.
Take out tennis ball sized lumps of mixture and squeeze and press together really well in your hands making ball shapes.
Place on a baking sheet and press down the tops with the palm of your hand to flatten into burger shapes. I made mine about 1 inch thick but you can make yours the thickness you prefer.
Put the tray in the fridge for at least half an hour. Anything up to overnight is fine.
Heat a fry pan over a medium heat. You an use some oil if you like but if you have a non stick pan you don't need to.
Cook each burger until a golden crust forms then flip and cook again until a crust forms on the other side. If your burgers are quite thin then cook them for 5 - 6 minutes in the pan. If they are thicker like mine, once you have a nice crust on each side put them on a tray and finish them off in the oven on 350°F for 20 - 25 minutes. Because of the thickness it its hard to cook them all the way through in the fry pan.
If you prefer you can omit the fry pan step and just bake them in the oven for 30 mins but they really are better if you get that nice crust to develop first.
For the sauce
Soak the cashew nuts in boiling water for 20 mins.
Drain then put in a food processor or blender with the other ingredients and blitz until very smooth.