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Lentil burgers with beetroot and fennel (gluten-free)

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

Ingredients
  

  • 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

Instructions
 

  • 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