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Spiced Lentil Burger

Spiced Lentil Burger

with Zesty Salad

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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 Ellie reads through every single answer (we’ve given her a comfortable chair and as much tea as necessary, to ease the process). We’ve had a lot of requests from our veggie customers recently for a delicious veggie burger, so André headed into the kitchen to create this masterpiece! Let us know what you think!

Tags:SpicyVeggie
Allergens:Cereals containing glutenMilkEggSoya

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Garlic Clove

1 unit(s)

Red Onion

2 bunch(es)

Coriander

1 tin(s)

Butter Beans

1 tbsp

Red Curry Paste

1 tin(s)

Green Lentils

30 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 unit(s)

Lime

1 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Vine Tomatoes

1 unit(s)

Ginger

2 unit(s)

Brioche Bun

(ContainsCereals containing gluten, Milk, Egg, Soya)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kcal)0 kcal
Fat0.0 g
of which saturates0.0 g
Carbohydrate0 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pan
Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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1

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 ½cm chunks. Roughly chop the coriander. Heat a frying pan on medium heat with a drizzle of oil. Cook your onion for 5 mins, then add half your garlic and cook for 1 minute more.

2

Drain the butter beans in a colander and rinse under cold water. Transfer your beans to a bowl and mash with a potato masher or fork. Add half your coriander, the red curry paste, a generous pinch of salt, your onion and mix well. Wipe the pan with kitchen paper, as you will use it again later.

3

Drain the lentils, rinse under cold water and add to your bean mixture. Tip in the breadcrumbs along with 2 tbsp of water per person. Mix well and then firmly shape into even-sized burgers with your hands. Tip: Make sure they are well squidged together. Tip: There will be some leftover mix; shape it into smaller patties and you’ll have extra falafels!

4

Pop the burgers in your fridge while you make your yoghurt dressing and salad. Zest and juice the lime. Mix half your juice and half your zest to the yoghurt along with your remaining garlic. Season with a pinch of salt and then stir in the rest of your coriander.

5

Cut the root off the baby gem lettuce and separate the leaves. Slice half of the tomatoes and chop the rest into wedges. Pop your tomato wedges into a bowl with two-thirds of your baby gem leaves. To make the zesty salad dressing, peel and grate the ginger. In a small bowl, mix your ginger with your remaining lime juice and zest. Add a pinch of sugar per person (if you have some) and stir well, then mix in 1 tbsp of olive oil per person and season with a pinch of salt.

6

Cut each brioche bun in half. Heat the frying pan on medium-high heat (no need for oil) and place each bun cut-side down for 30 seconds, until lightly toasted. Add a glug of oil to the pan and when the oil is hot, carefully cook your burgers for 5 mins on each side or until golden brown. Tip: Use a fish slice to turn them over as they can be fragile!

7

Pour your zesty salad dressing over your salad and toss. Smear the insides of each bun with some of your yoghurt dressing and pop two baby gem leaves on each base. Sit your burger on top followed by a couple of slices of tomato. Pop on the top of your bun and serve with a generous pile of your salad and any remaining yoghurt dressing on the side. Enjoy!