A Colorful Plant-Based Burger Made with Lentils and Beets
These Lettuce Wrap Lentil Beet Burgers combine tender beets, cooked lentils, sunflower seeds, fresh parsley, and ground flaxseed into hearty baked patties. Instead of a traditional bun, they're wrapped in crisp romaine leaves and topped with creamy sliced avocado.
With 17 grams of fiber and 17 grams of protein per serving, these burgers make a satisfying whole-food, plant-based meal. Their vibrant color comes naturally from beets, while lentils provide substance and help create a hearty texture.
Beets Bring Color and Natural Sweetness
Beets give these burgers their distinctive deep red color and an earthy sweetness that pairs well with lentils, onion, garlic, and fresh parsley. Steaming them until tender before processing makes them easy to incorporate into the burger mixture.
Beets provide fiber, folate, potassium, and naturally occurring plant compounds called betalains, which are responsible for their vibrant pigmentation. They're also naturally rich in dietary nitrates.
Lentils Create a Hearty Burger Base
Cooked lentils provide much of the structure and substance of these plant-based patties. Their mild, earthy flavor complements the beets while allowing the garlic, onion, and parsley to come through.
Lentils are a nutrient-dense legume that provides plant-based protein, complex carbohydrates, fiber, iron, and folate. Together with the beets and other ingredients, they help make these lettuce-wrapped burgers filling without relying on meat or a traditional burger bun.
Sunflower Seeds and Flaxseed Add Texture
Roughly chopped sunflower seeds add texture to the otherwise soft lentil-and-beet mixture, while ground flaxseed helps bring the ingredients together. The mixture is pulsed only 6 or 7 times in the food processor so that it retains a coarse texture rather than becoming a smooth purée.
Both seeds also contribute nutrients such as fiber and minerals. Because seeds are relatively calorie- and fat-dense whole plant foods, this recipe uses them alongside larger portions of vegetables and lentils.
Romaine and Avocado Complete the Burger
Instead of serving the patties on bread, this recipe uses whole romaine leaves as a fresh, crisp wrap. Each burger is finished with sliced avocado, creating a contrast between the crunchy lettuce, hearty beet-lentil patty, and creamy topping.
Romaine provides vitamins and minerals while keeping the vegetables front and center. Avocado adds creaminess along with fiber, potassium, folate, and predominantly unsaturated fat.
Bring It All Together
These Lentil Beet Burgers turn familiar whole plant foods into a colorful meal with contrasting textures and flavors. The lentils and beets form the hearty center, while romaine adds crunch and avocado provides a creamy finish.
They're also practical for meal prep: bake a batch ahead of time and refrigerate or freeze the patties until needed. Serve them in fresh lettuce leaves for a simple plant-based lunch or dinner.
Lettuce Wrap Lentil Beet Burgers
Ingredients
- 3 cups (408g) Beet (peeled, cut into small cubes) - About 5 medium-sized beets
- 1 ½ cups (297g) Lentils (cooked, drained and rinsed) - About 1 full 15-ounce can
- 1 ½ cups (291g) Yellow Onion - About 2 large-sized onions
- 1 ½ tbsps (13g) Sunflower Seeds (roughly chopped) - Available in 12-ounce bags
- â…“ cup (20g) Parsley (chopped) - About 1 medium-sized bunch
- 2 tbsps (14g) Flax Seeds, Freshly Ground - Available in 14-ounce bags
- 6 (18g) Garlic Cloves (minced) - About 1 medium-sized bulb
- â…“ cup (50g) Avocado (sliced) - About 1 small-sized avocado
- 18 (504g) Romaine Leaves (whole) - About 1 large-sized head
Instructions
- Add the beets to a steamer basket over boiling water and cover. Steam for 20–25 minutes, or until tender. Set aside to cool slightly.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the lentils, onion, sunflower seeds, parsley, ground flaxseed, garlic, and cooked beets to a food processor. Pulse 6–7 times, or until a coarse mixture forms. Do not overmix.
- Scoop out approximately 1/2 cup of the mixture at a time and form into patties about 4–5 inches in diameter. Place each patty on the prepared baking sheet.
- Bake for 30 minutes, carefully flipping the patties halfway through.
- To serve, top each burger patty with sliced avocado and use a few romaine leaves as a bun. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to 5 days, or freeze for up to one month. Enjoy cold or reheat on the stovetop or in a toaster oven.
Nutrition
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