Lentil & Vegetable Burger



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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