Lentil & Vegetable Burger

servings

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Ingredients

8 Slices wholemeal bread, crusts removed

400g Can brown lentils, rinsed, drained

¼ Cup chopped fresh continental parsley

2 Garlic cloves, crushed

2 tsp. Ground cumin

2 tsp. Ground coriander

1 Egg

40g (¼ cup) Plain flour

Cooking oil

4 Bread rolls, halved horizontally

150g Avocado, mashed

½ Bunch rocket lettuce

Lemon Mayonnaise

40mL Red wine vinegar

2 Tbsp. Fresh lemon juice

Preparation Steps

Place the bread in the bowl of a food processor and process to form coarse crumbs. Add the lentils, parsley, garlic, cumin, coriander, tomato sauce and egg. Season with salt and process until smooth. Transfer to a bowl and set aside.
Place the flour on a plate. Divide the lentil mixture into 4 even portions. Use lightly floured hands to shape each portion into a round 8cm patty, about 2cm thick. Lightly coat each patty in flour.
Heat oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 minutes each side or until golden. Drain on paper towel.
Whisk the vinegar, mayonnaise and lemon juice in a small bowl until well combined. Taste and season with salt.
Top the bread roll bases with avocado pulp, beetroot, a lentil patty, rocket and lemon mayonnaise. Serve immediately with bread roll tops.

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