EASY-PEASY LENTIL BURGER by Anne Elliott

Recipe: EASY-PEASY LENTIL BURGER by Anne Elliott

Ingredients Serves: 2

2 cups of Australian red lentils cooked for around 20 minutes in vegetable stock, salt and pepper, until soft and mushy and cooled

Approx. 2 – 3 slices of crumbed, fresh multi-grain bread*

Generous quantity of finely-chopped fresh herbs in season from your garden. Thyme, chives, mint, oregano, rosemary, coriander or basil work well!

Spices to taste – try either sweet paprika, turmeric, mustard, salt and pepper.

*Substitute besan flour for a gluten-free version

Method

Mix together all of the above ingredients by hand, until scone dough consistency.  As you move the fresh multi-grain bread crumbs through your hands you will find the mixture takes on a pliable consistency.

Shape into burger patties and cook in a pan with just a light wipe of olive oil.  Flip over and brown other side.

Serve as a burger with salad in bread of your choice or as part of a main course with a selection of fresh vegetables in season and a generous drizzle of orange-tahini sauce!

Top tip: These ‘Easy-Peasy’ Lentil Burgers can also be frozen for later.

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