Lentil vegie burgers with peanut sauce

Lentil vegie burgers with peanut sauce

By
From
Great Pub Food
Makes
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1 tablespoon olive oil
4 crusty wholegrain burger buns
2 large handfuls baby spinach
1 lebanese cucumber, sliced
2 vine-ripened tomatoes, sliced
1/2 red onion, sliced
chilli sauce, (optional)

Burgers

Quantity Ingredient
140g brown lentils
185g red lentils
2 tablespoons olive oil
1 small onion
2 garlic cloves, finely chopped
2cm piece ginger, peeled and
1 small red chilli, deseeded and finely chopped
1 carrot, coarsely grated
1 zucchini, coarsely grated
2 teaspoons ground cumin
1 teaspoon ground coriander
80g fresh breadcrumbs
1 large handful coriander leaves, chopped
1 tablespoon tahini
1 tablespoon lemon juice
sea salt and freshly ground black pepper

Peanut sauce

Quantity Ingredient
1 tablespoon peanut oil
1 french shallot, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, peeled and finely grated
1 small red chilli, deseeded and finely chopped
125g crunchy peanut butter
1 x 270ml coconut milk
1 lime, juiced
1 tablespoon soy sauce
1 tablespoon soft brown sugar

Method

  1. To make the burgers, put the brown and red lentils in separate saucepans, cover with cold water and bring to the boil. Decrease the heat and simmer the brown lentils for 15 minutes and the red lentils for 5 minutes or until tender. Strain and transfer both to a medium-sized bowl.
  2. Heat the oil in a large frying pan over low–medium heat. Cook the onion, garlic, ginger and chilli until softened. Add the carrot, zucchini and spices and cook for 5 minutes, until the carrot has softened and spices are fragrant.
  3. Add the cooked vegetables, breadcrumbs, coriander, tahini and lemon juice to the lentils and stir to combine. Season with salt and pepper. Shape into 4 even-sized burgers. Put on a plate, cover and refrigerate for 30 minutes.
  4. Meanwhile, to make the peanut sauce, heat the oil in a small saucepan over low–medium heat. Cook the shallot, garlic, ginger and chilli until softened. Add the peanut butter, coconut milk, lime juice, soy sauce and sugar, and stir to combine. Simmer for 2 minutes or until the sugar has dissolved.
  5. Preheat a griller (broiler) to high.
  6. Preheat a flat grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, or until golden-brown.
  7. Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.
  8. Arrange the spinach, cucumber, tomato and red onion on the bun bases and place the burgers on top. Add chilli sauce (if desired) and peanut sauce. Cover with the lids and serve.
Tags:
Great
Pub
Food
Rachael
Lane
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again