The Project Cafe's beetroot burgers
Thursday, 5th January 2017 by Chen

This delicious recipe for beetroot burgers was created by Emma Irving, chef at The Project Cafe, a social enterprise in Glasgow.


500g grated beetroot

100g red lentils

2 garlic cloves

2 onions

300g oats

300ml bouillon stock

2 tsp fennel seeds

Salt and pepper to taste

Handful of fresh basil

Goats cheese, sliced thinly

Fresh crusty bread

Fresh leafy greens

Basil, rocket or sorrel pesto to serve (optional)


Parboil the lentils until they are just turning soft. Set aside.

Dice the onions and garlic and gently fry until just browning. Add the grated beetroot and continue to cook for 5-10 minutes. Add fennel seeds and pepper. Add oats to the pan and fry for another few minutes. Slowly add the stock, continuously stirring. You may not need to use it all.

Take off the heat and then add the lentils and stir to combine all the ingredients well together. Consider adjusting ratios if mixture is not combining. If it is too wet, add some oats and if it is too dry, add some more stock.

Allow the mixture to cool. This will allow it to thicken. Add in chopped basil. Shape the burgers, ensuring to add in the slice of goats cheese as a layer in the middle.

Fry on a medium to high heat in sunflower oil until golden and crispy. Serve on fresh crusty bread with basil pesto and leafy green salad.