Beet-Lentil Burger with Horseradish-Dill Cream

The ruby-red one: grated raw beet, green lentils, brown rice, and hemp seeds with smoked paprika and a splash of balsamic, seared or grilled and finished with a sharp cashew-horseradish-dill cream and arugula.

💪 Where's the protein? Right here — 23g

Green lentils (7g)
Whole-grain bun (7g)
Hemp seeds (4g)
Oats + brown rice (3g)
Cashews (2g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Raw beets, 2, peeled and grated
✓Cooked green lentils, 1.5 cups
✓Cooked brown rice, 1 cup
✓Rolled oats, 1/2 cup
✓
✓Shallot, 1, minced
✓Garlic, 2 cloves
✓Smoked paprika, 1 tsp
✓Dijon, 1 tbsp
✓Balsamic vinegar, 1 tbsp
✓Ground flaxseed, 2 tbsp + 5 tbsp water
✓Salt, 1/4 tsp + black pepper
✓Olive oil, 1 tbsp
✓Cashews, 1/3 cup, soaked
✓Prepared horseradish, 1 tbsp
✓Dill, 3 tbsp
✓Lemon, 1/2
✓Arugula, 2 cups
✓Whole-grain burger buns, 4

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Squeeze the grated beet hard in a clean kitchen towel until at least 1/4 cup of juice comes out — skip this and the patties will be wet. (The juice is excellent in a smoothie.)
2Stir the flax into the water and let it thicken 5 minutes. Pulse the oats in a food processor to a coarse flour and tip them into a large bowl.
3Pulse the lentils, rice, shallot, garlic, paprika, dijon, balsamic, salt, and pepper in the processor until the mix holds together but still looks chunky. Add to the bowl and work in the beet, hemp seeds, and flax gel with your hands.
4Shape 4 patties and chill 30 minutes — beet burgers need the rest more than any other.
5Blend the drained cashews with the horseradish, dill, lemon juice, and 3 tablespoons of water until smooth.
6Sear in the oil over medium heat, 5 minutes per side, until the outside is dark and crusty; flip gently. Or grill on a well-oiled grate. Serve on toasted buns with the horseradish cream and arugula.

🔪 Starting from raw? The basics (3)

Cooking brown or green lentils

No soaking needed. Cover with 3 inches of water, simmer 20–25 minutes until tender but intact, then drain. 1 cup dry makes about 2½ cups.

Cooking brown rice

1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.

Soaking cashews

Cover with boiling water for 15 minutes (or cold water for 2+ hours) and drain — that's all 'soaked' means. It's what makes them blend into silky cream.

#burger#high-fiber#grill#freezer-friendly#summer