HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBunless Lentil & Fetta Burgers
Bunless Lentil & Fetta Burgers

Bunless Lentil & Fetta Burgers

with Beetroot Relish & Sweet Potato Fries

Customer Favourite
Read more

This bunless burger is the perfect light yet filling dinner. We’ve subbed bread for crunchy lettuce leaves, but with all the trimmings – beetroot relish, tomato and sweet potato fries – who knew a lentil 'burger' could taste so good?


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato

1 unit

red onion

1 unit


½ sachet


1 tin


½ packet

fine breadcrumbs


1 block

fetta cheese


1 unit

cos lettuce

1 unit

roma tomato

1 tub

Dijon mustard


2 clove


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tbs


½ tsp


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2740 kJ
Fat18.2 g
of which saturates5.9 g
Carbohydrate83.8 g
of which sugars24.5 g
Dietary Fibre0 g
Protein28.9 g
Cholesterol0 mg
Sodium891 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Slice the sweet potato (unpeeled) into 1 cm fries. Finely chop the red onion. Grate the beetroot. TIP: Pop on some gloves to prevent stained fingers. Peel and crush the garlic. Drain and rinse the lentils. Cut the Roma tomato into slices.


Place the sweet potato fries on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 20-25 minutes, or until tender and golden. TIP: Leave the fries in the oven and turn off the heat while you wait for the rest of the dish to be ready.


While the sweet potato is cooking, heat a good drizzle of olive oil in a medium frying pan over a medium heat. Add 1/2 of the red onion and cook, stirring, for 3 minutes, or until soft. Add the beetroot, balsamic vinegar, Dijon mustard and water (for the relish) and cook, stirring occasionally, for 8-10 minutes, or until the onion and beetroot are sticky. Remove from the pan and set aside in a small bowl.


Heat a good drizzle of olive oil in the same frying pan over a medium heat. Add the remaining red onion and cook, stirring, for 3 minutes, or until soft. Add the cumin (use suggested amount) and garlic and cook, stirring, for 1 minute, or until fragrant. Transfer to a medium bowl, add the lentils and mash using a potato masher or fork. Add the fine breadcrumbs, egg and salt (use suggested amount) and crumble in the fetta. Stir until well combined and shape into patties. TIP: You should get 2 patties per person.


Heat a drizzle of olive oil in the same frying pan over a medium-high heat. Cook the lentil patties for about 3 minutes on each side, or until golden.


Place a couple of cos lettuce leaves on each plate and top with a lentil patty, tomato slices, beetroot relish and another lettuce leaf. Serve the sweet potato fries on the side.