Category: Recipe


Hearty and packed with protein, this vegetarian beetroot and lentil burger is a healthy wholefood feast all wrapped up in a bun for easy two-handed eating. Even the vegetarian sceptics will be coming back for more of this little beauty.

2 tsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 small red chilli, finely chopped
250g cooked brown lentils
325g raw beetroot (beet), grated
1 egg
1 tsp ground turmeric
1 tsp garam masala
2 tsp smoked paprika
1 tsp finely grated fresh ginger
6 tbsp plain (all-purpose) flour, cornmeal or almond meal
1 tbsp olive oil, extra
6 slices peeled fresh pineapple
160g (2 cups) shredded cabbage
2 tomatoes, sliced
260g (1 cup) natural yoghurt
6 brioche, sourdough or gluten-free buns

Heat the olive oil in a frying pan over medium heat. Cook the onion, garlic and chilli until soft. Transfer to a plate and place into the fridge to cool.

In a large bowl, mix the lentils, cooled onion mixture, beetroot, egg, turmeric, garam masala, paprika and ginger until combined. Season with salt and pepper, then sprinkle in the flour (or cornmeal or almond meal) one tablespoon at a time, until the mixture is dry and firm enough to hold together. Shape the mixture into six individual patties.

Place on to a tray and chill in the fridge for 10 minutes to firm up. Heat the extra olive oil in a large non-stick frying pan over medium heat. Add the lentil patties and cook for five-to-six minutes on each side, until caramelised and heated through.

Lay out all the remaining ingredients on a large chopping board with the warm patties and let people construct their own burgers. Season with salt and pepper.

Tip: Make the patties ahead of time and freeze them for speed and convenience.

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Michael Rantissi believes in finding the most beautiful ingredient – a tomato or beetroot, for example – and then making that the hero by preparing it simply and dressing it with a few other things that bring out its beautiful flavours. His salads feature simple ingredients and can be eaten as side dishes with your main course, or as a meal on their own. They also make excellent lunches, if you take yours to work.

Beetroot and salmon salad

serves 4–6 as a side dish

The beetroot and salmon really complement each other and, once the roasting is done, this is so quick to assemble. Serve this salmon salad on croutons with good-quality mayonnaise for fantastic finger food, or as part of a summer mezze plate.

400g beetroot
300g salmon fillets, skin off and pin boned
65g (1 cup) chopped spring onions (scallions)
1 small horseradish, grated (see note below)
1½ tbsp good-quality extra-virgin olive oil
juice of 1 lemon
1 tbsp coriander seeds, lightly toasted and coarsely crushed
baby beetroot leaves (beet greens), to garnish

Preheat the oven to 180C.

Wash the beetroot, wrap them individually in foil and place on a baking tray. Bake for 40 minutes, until a knife easily goes through the unwrapped beetroot. Unwrap the beetroot and allow to cool.

Once they are cool enough to handle, peel the beetroot and cut them into 1cm cubes. Put the beetroot in a large bowl.

Cut the salmon into cubes roughly the same size as the beetroot.

Add the salmon, spring onion, horseradish, olive oil, lemon juice and coriander seeds to the beetroot and gently mix to combine. Season with freshly ground black pepper and garnish with baby beetroot leaves.

Note: The horseradish will be hot, so grate a quantity according to your liking.