Lentil and Vegetable Burgers

[Guest guest]

Lentil and Vegetable Burgers

 

 

2 tablespoons (8 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 carrots (150 g) (5 1/3 oz), peeled, grated

2 zucchini (200 g) (7 oz), grated

2 garlic cloves, crushed

1 1/2 cups red lentils, rinsed well

2 cups vegetable stock

2 cups fresh GF breadcrumbs

1 bunch coriander (cilantro), leaves picked, washed, chopped

1 egg (subbed, binder)

 

6 GF hamburger buns, split

olive oil cooking spray

1/2 cup vegan sour cream

2 tablespoons (8 tsp) sweet chilli sauce

60 g (2 oz) salad leaves

2 ripe tomatoes, sliced

 

 

1. Heat oil in a heavy-based saucepan over medium heat. Add onion,

carrots, zucchini and garlic. Toss to coat. Cover. Cook over low heat

for 8 minutes, or until tender. Add lentils and stock. Bring to the

boil. Reduce heat to low. Cover. Cook for 15 minutes, or until stock

has been absorbed. Cook, stirring, for 5 minutes.

 

2. Transfer to a bowl. Set aside to cool. Add breadcrumbs, coriander

and egg sub. Mix well. Shape into 6 patties. Cover. Refrigerate for 4

hours, or until chilled.

 

3. Preheat barbecue plate and grill on medium. Spray patties and buns

with oil. Toast buns on grill for 1 minute each side, or until golden.

Cook patties on plate for 3 minutes each side, or until cooked through.

 

4. Combine vegan sour cream and sweet chilli. Arrange salad leaves,

tomatoes and patties on bun bases. Top with sour cream mixture and bun

tops. Serve.

 

 

Serves 6.