Ingredients
- 2 x potatoes
- 2 x carrot
- 2 x beetroot
- 4 x frozen bread rolls
- 175 g cooked lentils
- 1 x yellow onion
- 1 clove garlic
- ½ pack fresh coriander
- 2 tsp salt
- 1 pack rocket
- ½ pack sour cream
Method
- Cut the potatoes, carrots and beets into wedges.
- Place the vegetables on a baking tray lined with baking paper, sprinkle with salt and bake in the middle of the oven at 225 degrees celsius for about 20 minutes.
- Insert the frozen bread rolls in the oven when there are eight minutes left for the vegetable fries. Make sure the rolls are heated throughout.
- Add half of the roasted beets to a food processor along with lentils, garlic, half an onion, coriander and salt.
- Take half of the bread rolls, tear them apart and add to the food processor. Mix until a smooth dough forms.
- Shape the beet dough into burger patties and fry them in a frying pan on medium-high heat with some oil or butter.
- Serve the burgers and use the rolls as buns. Top with rocket, onions, a dollop of sour cream and root vegetable fries.
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