Beetroot and Lentil Burger on Sweet Potato Bun

Serves: 8 buns, 14 patties|Prep: 20 minCook: 20 minSet: 90 min

Today is International Hamburger Day! But, before you head off to your local takeaway shop to celebrate, you have to try my most nutritious burger yet. This Beetroot and Lentil Veggie Patty is full of fibre and protein to fill you up and keep you firing on all cylinders, while the Sweet Potato Bun is packed with vitamin C and beta-carotene to build and support a healthy immune system. Now you wouldn’t find all that at in your normal burger, would you? Dig in!

Ingredients

Method

Sweet Potato Burger Buns:
¼ cup (30g) chia seed meal
½ cup (125ml) filtered water
1 package dried yeast (7g)
1 tbs coconut sugar
1 ½ tbs almond milk
¼ cup (60ml) lukewarm water
100g sweet potato puree
2 tbs olive oil
250-300g wholemeal spelt flour
Pinch sea salt
Topping:
¼ cup (60ml) almond milk
¼ cup poppy seeds or chia seeds
Beetroot and Lentil Veggie Patties:
1 brown onion, chopped
2-3 garlic cloves
1x400g can brown lentils, rinsed and drained
150g raw beetroot, grated
1 tbs fresh parsley
1 egg
½ cup rice breadcrumbs
½ cup chickpea flour (besan)
1 tsp ground cumin
Sea salt and pepper, to taste
Olive oil, for frying

1.	To make the Sweet Potato Burger Buns: Make a chia egg by combining chia seed meal and water in a small bowl and set aside for 10 mins.
2.	In another bowl, combine the yeast with coconut sugar, almond milk and lukewarm water. Whisk until well combined and set aside for 5 mins.
3.	Combine chia egg with yeast mixture, sweet potato puree and olive oil.
4.	Add flour and salt and combine until a dough is forming.
5.	Cover and allow to rise in a warm spot for 1 hour.
6.	Divide into 8 pieces, roll into balls and allow to rest for another 15-20 mins.
7.	Preheat oven to 180ºC and line a baking tray with baking paper.
8.	Brush buns with a little extra almond milk and sprinkle with poppy or chia seeds.
9.	Place buns on the baking tray and bake in oven for 20 mins.
10.	To make the Beetroot and Lentil Veggie Patties: Place onion, garlic, lentils, beetroot, parsley and egg in a food processor and process until smooth or slightly textured.
11.	Add the rest of the ingredients and process until well combined.
12.	Form small patties, using your hands and fry in a frying pan over medium heat for approximately 4-5 mins each side.
13.	Serve in the burger buns with your choice of salad.

Tip:

Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.