Lentil burgers with lemon mayonnaise

Recipes / Vegetarian

Budget-friendly and healthy, these vegetarian burgers are the complete package.

Recipe «Lentil burgers with lemon mayonnaise» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large beetroot, washed, ends trimmed, 8 slices wholemeal bread, crusts removed, 1 400g can brown lentils, rinsed, drained, 1/4 cup chopped fresh continental parsley, 2 garlic cloves, crushed , 2 tsp ground cumin, 2 tsp ground coriander, 1 egg , Salt, 40g plain flour, 2 tbsp olive oil, 85g good-quality mayonnaise, 1 tbsp fresh lemon juice, 4 bread rolls, halved horizontally, 1 avocado, halved, stone removed, peeled,, thinly sliced lengthways.

Ingredients:

  • 1 large beetroot, washed, ends trimmed 
  • 8 slices wholemeal bread, crusts removed 
  • 1 400g can brown lentils, rinsed, drained 
  • 1/4 cup chopped fresh continental parsley 
  • 2 garlic cloves, crushed 
  • 2 tsp ground cumin 
  • 2 tsp ground coriander 
  • 1 egg 
  • Salt 
  • 40g plain flour 
  • 2 tbsp olive oil 
  • 85g good-quality mayonnaise 
  • 1 tbsp 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

  1. Wearing rubber gloves, peel beetroot, then grate coarsely. Set aside.
  2. Place the bread in the bowl of a food processor and process to form coarse crumbs. Add the lentils, parsley, garlic, cumin, coriander and egg. Season with salt. Process until smooth. Transfer to a bowl and set aside.
  3. Place the flour on a plate. Divide the lentil mixture into 4 even portions. Use lightly floured hands to shape each portion into a round 8cm patty, about 2cm thick. Lightly coat each patty in flour.
  4. Heat oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 minutes each side or until golden. Drain on paper towel.
  5. Whisk the mayonnaise and lemon juice in a small bowl until well combined. Taste and season with salt.
  6. Top the bread roll bases with avocado, beetroot, a lentil patty, watercress and lemon mayonnaise. Serve immediately with bread roll tops.