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Lentil burgers with lemon mayonnaise
Lentil burgers with lemon mayonnaise
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Affordable and nutritious veggie burgers - a tasty all-in-one meal!
Ingredients:
  • 1 large (about 120g) beetroot, washed, ends trimmed
  • 8 slices (about 250g) wholemeal bread, crusts removed
  • 1 400g can brown lentils, rinsed, drained
  • 62.50 ml chopped fresh continental parsley
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 egg
  • Salt
  • 40g (1/4 cup) plain flour
  • 36.40 gm olive oil
  • 85g (1/3 cup) good-quality mayonnaise
  • 21.00 gm fresh lemon juice
  • 4 bread rolls, halved horizontally
  • 1 avocado, halved, stone removed, peeled, thinly sliced lengthways
  • 1/2 bunch watercress, stems trimmed, washed, dried
Instructions:
  • Peel the beetroot while wearing rubber gloves, then coarsely grate it. Set aside.
  • In a food processor, combine bread to form coarse crumbs. Add lentils, parsley, garlic, cumin, coriander, egg, and salt. Process until smooth, then transfer to a bowl and set aside.
  • Spread the flour on a plate. Divide the lentil mixture into 4 equal parts. Shape each part into an 8cm round patty, 2cm thick, using lightly floured hands. Coat each patty lightly with flour.
  • In a large non-stick frying pan over medium-high heat, sear the patties for 2 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
  • Combine the mayonnaise and lemon juice in a small bowl, whisk until fully mixed. Season with salt to taste.
  • Assemble the bread roll bases with avocado, beetroot, a lentil patty, watercress, and lemon mayonnaise. Serve promptly with the bread roll tops on the side.

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