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Preparation time
less than 30 mins
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Cooking time
less than 10 mins
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Serves
Serves 4
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Dietary
Vegetarian
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the burgers
- 4 tbsp olive oil
- 1 red onion, finely chopped
- 1 tsp crushed garlic
- 1 green chilli, chopped
- 1 tsp grated fresh root ginger
- 2 tbsp chopped fresh coriander stalks
- 1 tbsp coriander seeds, ground
- 600g/1lb 5oz cooked brown lentils, drained and rinsed
- 3 tbsp gram (chickpea) flour
For the carrot pickle
- 3 carrots, peeled and julienned
- 2 tbsp caster sugar
- 2 tbsp white wine or cider vinegar
- ¼ cucumber, julienned
- 1 apple, peeled and julienned
- salt and freshly ground black pepper
For the peanut sauce
- 2 tbsp smooth peanut butter
- 2 tbsp plain yoghurt
- 1 tbsp tahini
- 2 tsp sesame seeds, toasted
- 1 lemon, zest and juice
To serve
- 4 brioche buns, halved
- 2 Little Gem leaves, chopped
- 2 beef tomatoes, sliced
Method
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To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside.
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To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse.
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Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool.
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To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water.
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To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce.