1 packed cup (175 g) grated raw beetroot

1 cup (200 g) cooked green lentils

1 cup (125 g) breadcrumbs (use gluten-free if needed)

1 cup (185 g) cooked quinoa

1 small onion, grated

2 cloves garlic, grated or finely chopped

1/4 cup (4 tbsp) cashew butter (or almond butter)

2 tsp ground fennel

1 1/2 tsp fine sea salt

1 1/2 tsp pepper

Oil for cooking

1/2 cup (75 g) raw cashews

2 tbsp vegan horseradish sauce

1/2 cup (120 ml) non-dairy milk

1/4 tsp fine sea salt

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Soak raw cashews for the horseradish sauce in hot water for 15–20 minutes, then drain.
Blend soaked cashews with vegan horseradish sauce, non-dairy milk, and salt until completely smooth. Set aside or chill until serving.
In a large bowl, combine grated beetroot, cooked lentils, breadcrumbs, cooked quinoa, grated onion, garlic, cashew butter, ground fennel, salt, and pepper.
Mix thoroughly (using hands works best) until the mixture holds together when pressed. Adjust with more breadcrumbs if too wet or a little cashew butter/water if too dry.
Divide into 4–6 portions and shape each into burger patties about 3/4 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
Heat oil in a skillet over medium heat. Cook patties 4–5 minutes per side until golden and crisp, or bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Serve on buns or lettuce wraps with the creamy horseradish sauce and toppings such as greens, tomato slices, or pickled onions.

Chilling the patties helps them hold shape during cooking.

Use green or brown lentils — red lentils become too soft.

Add smoked paprika or chili flakes for a spicier burger.

Store cooked patties in the fridge up to 4 days or freeze up to 2 months.

The cashew horseradish sauce keeps in the fridge for 5 days.