I’ve been kind of obsessed with beetroots lately. And lentils. And burgers… Or sliders. There is this awesome place in Dubai called The Smokin’9 and they serve only sliders. Nine of them. One even vegan! And although the one is made with a quinoa patty, it inspired me to make these healthy Beetroot Lentil Sliders during the weekend. They are as rich in flavor as they are in color, and they are both vegan and gluten free. It takes a bit more effort to make them, but if you own a juicer and love beetroot juice (or just know it’s extremely beneficial for your health), this is a great way to use the pulp. I even tried freezing the patties and they come out just as delicious as fresh.
My favorite topping is definitely tahini sauce and avocado is a great addition. For the tahini sauce simply mix 3 tablespoons of tahini paste with 2 tablespoons of water, a squezze of lemon, some garlic powder and sea salt. I love this sauce with just about anything. Here it’s a great contrast with the sweet patties and creamy avocado. The lentils are also a great source of protein and add a lot of rich earthy flavour to the mix. With adding the greens such as spinach and sprouts you get a wholsome meal that will please everyone.
Anyhow, it was a crazy weekend and an even crazier week. We started weaning David since he was no longer satisfied with breastfeeding alone, and it’s been quite a challenge. He actually loves veggies, but his stomach doesn’t and we’ve been up most of the nights this week. So far we tried carrots and zucchini, last one not so successfully as the first. I always thought this will be so easy and adorable, and for the huge part it has been. I love how we all share the love for food! Means lot and lots of new yummy things to try.
- For the patties:
- 260 g beetroots
- 400 g (2 cups) brown lentils, cooked
- 1 medium size onion
- 1 garlic clove
- 100 g gram flour
- smoked paprika
- a bunch of fresh parsley
- sea salt
- 2 tbsp olive oil (or frying oil)
- 12 small buns
- young spinach leaves
- tahini sauce
- Cook about 1 cup brown lentils in a slightly salted water to get 400 g (2 cups) cooked lentils. Drain and set aside.
- Peel the beets and grate them. Use a cheesecloth to drain as much juice as possible. Or use a juicer to juice the beets and use only the pulp.
- In a food processor pulse together beet pulp, cooked lentils, peeled and diced onion, peeled garlic clove and chopped parsley. Add the seasoning and slowly start adding gram flour just enough to make the blend easy to form a pattie.
- Make 12 small patties (or 6 bigger for burgers) and put on a slightly floured surface. In a large pan heat 2 tablespoons of olive oil and fry patties for about 5 minutes on each side. You can also brush with olive oil and bake in an oven, preheated to 190°C for 7 minutes on each side.
- To assemble: Cut the buns in half and generously spread tahini sauce over the bottom part. Garnish with spinach and tomatoes, cover with a pattie, sliced avocado and a bunch of sprouts. Cover with top of the bun and serve immediately.
Yours truly, A.