Lettuce Wrap Lentil Beet Burgers

Paragraph of text for Lettuce Wrap Lentil Beet Burgers

Lettuce Wrap Lentil Beet Burgers

Lettuce Wrap Lentil Beet Burgers
Total Time: 1 hour 15 minutes
Keyword: Dinner, Healthy, high protein, Lunch
Servings: 4


  • 4 Beet (medium-size peeled, cut into small
  • cubes)
  • 1 cup Lentils cooked, rinsed
  • 1/2 cup Walnuts roughly chopped
  • 1/2 cup Parsley chopped
  • 1/4 cup Ground Flax Seed
  • 1/2 tsp Sea Salt
  • 2 Garlic clove, minced
  • 2 Avocado sliced
  • 1 head Romaine Hearts leave separated


  • Add the beets to a steaming basket over boiling water and cover. Steam for about 20 to
  • 25 minutes, or until tender. Let cool slightly.
  • Preheat the oven to 350oF (176oC) and line a baking sheet with parchment paper.
  • To a food processor, add the lentils, walnuts, parsley, ground flax, salt, garlic and the cooked beets. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
  • Scoop out roughly 1/2 cup of the mixture at a time and form into patties about 4 to 5 inches in diameter. Place on the prepared baking sheet. Bake for 30 minutes, carefully flipping halfway through.
  • To serve, top the burger patties with sliced avocado and use a few leaves of lettuce as a bun. Enjoy!


Refrigerate in an airtight container for up to five days or freeze for up one month. Enjoy cold or reheat on the stovetop.
Serving Size
One serving is one burger patty.
Omit the walnuts.
Additional Toppings
Top the patty with your favourite burger toppings.
This recipe was created and tested using canned brown lentils.
Four medium beets are equal to approximately 2 1/2 cups of cubed beets.

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