AmericanSandwich

Ruby Onion & Walnut Burger

Two tender beet-lentil patties enriched with browned onion, toasted walnuts and miso, served in a wholemeal bap with pickle yogurt and sharp apple-cabbage relish.

Eat nowPortableContains gluten, soy, tree nuts
Hands-on36 minTotal time46 minEnergy741 kcalProtein34g
Recipe details
HeartyEasy-going

Equipment: Grater, Hob

Keep chilled after cooking

Ruby Onion & Walnut Burger
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Ruby patties

Sear

Apple-cabbage relish

Pickle sauce

Now we make

Method

Do the night before

  1. 1
    Defrost 150g cooked green lentils overnight in the fridge if using frozen
  2. 2
    Defrost 70g cooked beetroot overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

36 min hands-on 46 min altogether
  1. 3
    Stir 7g ground flaxseed and 20ml water together and leave for 5 minutes until gelled
    πŸ– 1 minπŸ’€ 5 min unattended
  2. 4
    Finely dice 60g white onion and finely chop 15g walnuts. Heat 5ml olive oil over medium heat and cook the onion for 6-8 minutes until deeply golden and sticky, lowering the heat rather than rushing it. Add the walnuts for the final 2 minutes so they toast, then scrape everything onto a plate to cool
    πŸ– 9 min
  3. 5
    Coarsely grate beetroot, then press it gently in a clean tea towel only until it stops dripping. Mash about two thirds of green lentils into a coarse paste, leaving the rest whole, and crumble 10g wholemeal bread crumbs finely
    πŸ– 4 min
  4. 6
    Mix the beet, lentils, crumbs, onion and walnuts with the flax gel, 10g miso paste, 15g tomato paste, 8ml soy sauce, Β½ tsp paprika and 1 pinch black pepper. Cook a teaspoon-sized tester in the onion pan and taste it, adding a pinch of salt only if needed. Rest the mixture for 10 minutes, then shape 2 compact patties about 1.5cm thick without compressing them hard
    πŸ– 5 minπŸ’€ 10 min unattended
  5. 7
    Finely shred 50g red cabbage and cut 50g apple into short, thin matchsticks. Massage them with 12ml apple cider vinegar and a pinch of salt for 60 seconds, then gather the mixture into a neat, forkable relish to serve beside the burger
    πŸ– 3 min
  6. 8
    Finely chop 25g Zippy Quick Pickles, then stir them through 70g soy yogurt to make a thick, tangy burger sauce
    πŸ– 2 min
  7. 9
    Heat 5ml olive oil in the pan over medium heat. Add the patties and leave them completely undisturbed for 4 minutes until a dark crust has formed. Turn carefully and cook for 4 minutes more.
    πŸ– 9 min
  8. 10
    Split 90g wholemeal bread shaped as a soft burger bap and toast only the cut faces in the hot pan. Spread the pickle sauce over the cut faces, stack two ruby patties in each bap with a little more sauce between them, then close and cut through the middle. Serve the sharp apple-cabbage relish in tidy mounds alongside rather than packing it into the buns
    πŸ– 3 min

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Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

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Nutrition summary

At a glance

Higher inFolatePhosphorusSelenium
Lower inVitamin AVitamin ECalcium

Worth noticing: Sugar and Sodium use more than half of the daily limit in this portion.

Calories

741kcal

35%
Top contributors
Wholemeal Bread Β· 29%Green Lentils Β· 18%Walnuts Β· 14%
18% cal

Protein

33.7g

53%
Top contributors
Green Lentils Β· 40%Wholemeal Bread Β· 27%Walnuts Β· 7%
48% cal

Carbs

89.1g

Top contributors
Wholemeal Bread Β· 39%Green Lentils Β· 26%Beetroot Β· 6%
34% cal

Fat

27.8g

40%
Top contributors
Walnuts Β· 35%Olive Oil Β· 32%Wholemeal Bread Β· 11%

Small numbers, big impact

Everyday essentials

Fibre28.69g
98%
Top contributors
Green Lentils Β· 41%Wholemeal Bread Β· 24%Flaxseed Β· 7%
Vitamin B120.01ΞΌg
0%
Top contributors
Miso Paste Β· 100%
Vitamin D0.91ΞΌg
6%
Top contributors
Soy Yogurt Β· 100%
Iodine0.00ΞΌg
0%
Iron10.89mg
60%
Top contributors
Green Lentils Β· 46%Wholemeal Bread Β· 24%Beetroot Β· 5%
Zinc5.53mg
50%
Top contributors
Green Lentils Β· 34%Wholemeal Bread Β· 34%Walnuts Β· 8%
Calcium255.04mg
26%
Top contributors
Soy Yogurt Β· 36%Green Lentils Β· 11%Wholemeal Bread Β· 10%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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