Emma’s beetroot veggie burger recipe - spunout
This beetroot veggie burger recipe is great to make in bulk and defrost when needed for delicious lunches or dinners.
Ingredients
- 100 grams oats
- 200 grams cooked beetroot grated
- 2 eggs (or 2 chia eggs – 2 tablespoons chia seeds and 6 tablespoons of water. Let it rest for 5/10 minutes)
- 2 x 400 gram tins of green lentils (drained and washed)
- Salt and pepper
- Turmeric
- Garlic
- Chopped onion
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