Lentil burgers with beetroot and fennel (gluten-free)

If you do not have much time for cooking, but you still want to eat delicious and healthy homemade food, make these plant-based and gluten-free burgers!

They are super tasty, fast and very easy to prepare. It’s basically your blender who does most of the work!

They are protein-packed, with a variety of vegetables, and they can be enjoyed in many ways.

Give them the shape of

  • burgers and eat them with extra vegetables and baked potatoes;
  • balls and enjoy them with rice, bulgur or barley, and vegetables such as asparagus;
  • a much smaller balls size and put them in pita or crepes, along with avocado, tomato and whatever else you want.

They are also a delicious option for breakfast or brunch, with tzatziki and other nice things! This is what we had last week and it was fabulous! 😉

No matter the shape you give them, you will love them!

We would love to see your delicious creations on social media! Tag us @greekappetite, so that we can see them!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Collagen at FutureKind.com

Lentil burgers with beetroot and fennel (gluten-free)

Pelagia & Mary – Greek Appetite
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Course Main Course
Cuisine greek, Mediterranean
Servings 15 burgers


  • 250 g dried lentils 485g soaked
  • 200 g beetroot or 1 medium including its stalk, if you have it
  • 100 g fennel
  • 1 medium onion
  • 4 cloves garlic
  • 3 tbsp. olive oil
  • 1 tbsp. cumin
  • 1 tbsp. smoked paprika
  • 1 tbsp. sweet paprika
  • 1 tbsp. turmeric
  • 1 tbsp. summer savory dried
  • 1 tbsp. oregano dried
  • pepper, salt
  • 1-2 tbsp. soy sauce optional
  • 1-2 tbsp. petimezi – grape molasses naturally sweet optional


  • Soak the lentils for at least 1 hour (or even better, overnight), so that they are well hydrated and can be blended better with less liquids.
  • Coarsely chop the vegetables.
  • Add all the ingredients in the blender and mix until they all become a homogeneous mass. It may take a few minutes, so if your blender is a bit fragile, do this in intervals (mix, stop, and then, start again).
  • Put it in the fridge to set for at least 30 minutes, so that all the flavors are better combined.
  • Take a small amount and form balls or burgers. If they have a lot of liquids, you can squeeze them a bit while you form them.
  • No need to add flour or anything else. When baked, they tighten and become fantastic.
  • Sprinkle a bit of oil on them and bake them in a preheated oven at 180° C/356° F for about 30-40 minutes (the exact time depends on your oven).
Keyword beetroot, fennel, gluten-free, lentils, vegan