Spiced Lentil Burger with Tomato and Coriander Salad
Every week literally thousands of you wonderful cooks give us feedback on our recipes via the little questionnaire we email to you. And every week our Renee and Ellie read through every single answer (we’ve given them comfortable chairs and as much tea as they like to ease the process). We’ve had a lot of requests from our veggie customers recently for a delicious veggie burger so Andre headed into the kitchen to create this masterpiece! Let us know what you think!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Red Onion
5
Coriander
1
Butter Beans
1
Red Thai Style Paste
1
Organic Lentils
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Lime
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Baby Gem Lettuce
2
Vine Tomatoes
1
Ginger
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
Nutritional information
Utensils
Instructions
Peel and grate the garlic(or use a garlic press if you have one!). Cut the red onion in half through the root, peel and then chop into 1/2cm chunks (or as small as you can!).Roughly chop the coriander. Heat a frying pan on medium heat and add 1 tbsp of oil. When the oilis hot, add the red onion and cook for 5 mins. Add half the grated garlic and cook for 1 minute more.
As your onions cook, drain the butter beans into a colander and rinse under cold water. Transfer to a bowl and mash the butter beans with a potato masher or a fork. It is ok to leave a few butter beans whole. Add your onions when they are soft (wipe the frying pan clean as you will use it again later), half the chopped coriander, the red curry paste and 1/4 tsp of salt and mix well. Drain the lentils into a colander, rinse under cold water and then mix into the butter beans. Add the panko breadcrumbs along with 4 tbsp of water. Mix well and then shape into even sized burgers. Tip: There will be some leftover mix; shape it into smaller patties and you’ll have falafels ready for later in the week!
Pop your veggie burgers in your fridge for 10 mins and finish off the rest of your prep. Zest and juice the lime. Mix half the juice and half the zest into the yoghurt along with the leftover garlic. Season with a pinch of salt and then stir in the remaining chopped coriander.
Chop the root off the baby gem lettuce and separate the leaves. Slice one of the tomatoes and chop the other into eight wedges. Pop the tomato wedges into a bowl with two thirds of the baby gem leaves.
Next make the dressing for the salad. Peel and grate the ginger. Mix the ginger with the leftover lime juice and zest. Add 1/2 tsp of sugar(if you have some) and stir well to dissolve the sugar and then add in 2 tbsp of oil. Season with a pinch of salt and keep to one side.
Cut the brioche buns in half. Heat a frying pan on medium-high heat (you can use your frying pan you fried the onions in, no need to wash!) and toast the brioche buns cut side down for 30 seconds until golden brown. Keep to one side. Add 1 tbsp of oil to the pan and when the oil is hot, carefully pop your veggie burgers in and cook for 3-5 mins on each side or until golden brown. Use a fish slice to turn them over as they can be fragile!
Dress your salad with your dressing and mix well to make sure the leaves are well coated. Smear both sides of the brioche buns with some of your yoghurt dressing and pop two leaves of baby gem on each base. Pop the burger on top and then a couple of slices of tomato. Pop the top on and serve alongside a generous pile of the tomato and baby gem salad. Serve any remaining yoghurton the side. Enjoy!
