Chickpea Lentil & Beetroot Vegan Burger

I love a good veggie burger, after not eating meat for over twenty years, I know what makes a great meat free burger.  It is really difficult to get meat alternatives here in Spain so we make our own. Not only is it cheaper to make your own meat-free burgers from scratch but it also means that you know exactly what go into them.  We regularly eat vegan and vegetarian as a family and after numerous revisions and combinations, we finally perfected the ultimate vegan burger recipe.

A healthy and nutritious protein and fibre rich vegan burger that will leave your tastebuds thankful and your appetite satisfied.  A very easy to follow recipe, using stock cupboard ingredients, so simple you can’t go wrong. You don’t even need to weight the ingredients!


1 cup Chickpeas   (if you do not have a specific measuring cup, use any cup just ensure that all quantities are roughly the same)
1 cup Lentils.  (green or puy lentils give the best results but use what you have)
1 Beetroot cooked or vacuum packed (not in vinegar)
1 cup of Oats
1/2 cup sunflower seeds. (use what you have and like the taste of)
1 Onion, finely chopped
1 Vegetable stock cube.  (to cook lentils in)
1/2 Chilli.  (optional, leave out if cooking for children)
2 cloves of Garlic, finely chopped
1 tbsp Olive Oil.  (or your oil of choice)
1 tsp Cumin
1 tsp Sweet Paprika
1 tsp Roasted Curry Powder.  (use normal curry powder or garam masala if not available)


  1. If using dried chickpeas soak in boiling water overnight then boil until fully cooked 1-2 hours. If using pre-cooked chickpeas skip to the next point.
  2. Cook lentils in hot water and stock for 30-40 minutes until al-dente.
  3. Finely chop onion and slow fry in Olive Oil for 15 minutes.
  4. Add to the onion the finely chopped garlic, sunflower seeds, cumin, sweet paprika and roasted curry powder. Cook for another 5 minutes.
  5. To the blender add roughly 3/4 of your cooked lentils, the fried onion spice and seed mixture and a cup of oats. Pulse blend until mixed.
  6. Transfer your blended mixture to a bowl and add in the 1/4 remaining cooked lentils (this is not necessary but does improve the overall texture and look of the burger). Allow mixture to cool in the fridge (the longer you leave it, the easier the burgers are to shape).
  7. You can either bake or fry the burgers. If baking grease a baking tray with a touch of oil, or fry in oil.
  8. To form the mixture into burger patties firstly wet your hands. If you have wet hands the mixture won’t stick to you and it is so much easier to shape! Form a heaped tablespoon full of mixture into a ball then squish onto the baking tray and repeat. The mixture should make around eight burgers, dependant on the thickness and size.
  9. Bake in the oven for 30 minutes on 220º or fry until fully cooked.
  10. Serve on a burger bun or in a wrap with avocado, salad, chutney and wedges.

Our boys are massive fans of these burgers and love eating them in a wrap with fig or plum chutney, a great way to get some essential pulses and proteins into their diets!

A delicious wheat free vegetarian/vegan burger that is really tasty, enjoy!  Also check out our ultimate Vegetarian Sausages Recipe, great for the BBQ!

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Chickpea Lentil and Beetroot Vegan Burger