Recipe

Lentil and bean burger

May 31, 2009 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Lentil and bean burger
  • 1 cup (200g) red lentils
  • 420 gram can four-bean mix, rinsed
  • 1 egg
  • 4 green onions, chopped coarsely
  • 2 tablespoon fresh coriander, coarsely chopped
  • 1/2 cup (35g) stale wholemeal breadcrumbs
  • 4 hamburger buns
  • 8 butter lettuce leaves
  • 40 gram bean sprouts
  • 40 gram snow pea sprouts, trimmed
  • 1 (130g) lebanese cucumber, sliced
Chilli relish
  • 2 (300g) medium tomatoes, chopped coarsely
  • 1 (80g) small brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) sweet chilli sauce
  • 2 tablespoon malt vinegar

Method

Lentil and bean burger
  • 1
    Make chilli tomato relish. Cook tomato, onion and garlic in small saucepan, stirring, about 10 minutes or until tomato has softened. Add sauce and vinegar, bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 10 minutes or until relish thickens. Cool 15 minutes.
  • 2
    Meanwhile, cook lentils in medium saucepan of boiling water until tender, drain. Cool 10 minutes.
  • 3
    Blend or process lentils, beans and egg until smooth. Combine in medium bowl with onion, coriander and breadcrumbs, season to taste. Cover, refrigerate 1 hour.
  • 4
    Using floured hands, shape lentil mixture into four patties, cook patties in large heated lightly oiled non-stick frying pan until browned both sides and heated through. Remove from pan, cover to keep warm.
  • 5
    Split buns in half, toast cut-sides of buns. Spread buns with relish, sandwich lettuce, sprouts, cucumber, patties and remaining relish between buns. chilli

Notes

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter.

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