LENTIL, CHICKPEA, CHEESE & ONION BURGERS
- 3 tbsp olive oil
- 1 onion, chopped finely
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 400g can of lentils, drained and rinsed
- 400g can of chickpeas, drained and rinsed
- 1 tbsp tahini paste
- 1 large egg, beaten
- 120g breadcrumbs
- 100g lactose free cheese, grated
- 100g feta, crumbled
- salt and pepper
- plain flour for dusting
Heat 1 tablespoon of oil in a frying pan. Add the onions and stir around until softened. Add the garlic and cumin and cook for another 30 seconds. Turn the heat off.
Tip the lentils and chickpeas into a food processor and blitz until they are a nice lumpy paste. Put them in a large bowl and add everything else except the plain flour. You will get a really nice dough like mixture.
Take a handful and mould into a pattie. I managed to make seven out of this mix – two were smaller for the children.
Put the rest of the oil in the frying pan and turn the heat on again. Dust the patties with some flour and place in the frying pan. Keep an eye on them and turn them often so they don’t burn.
Whilst that is going on, prepare what you want to eat them with. I bought some brioche buns for Gareth and the children. Then we had salad leaves, sliced cucumber, sliced tomato, avocado, beetroot, gherkins, chutney and tomato sauce. The children love meals that they get to put together so I put it all on the table.
I was really pleased with these veggie burgers, taken and slightly adapted from the ‘Meat Free Monday Cookbook’. They were super tasty, great consistency, very straight forward to make and they didn’t collapse when I was cooking them, which often happens when I make homemade burgers!
They would be great on top of a salad the next day, put in wraps, chunky potato wedges would have worked well as an accompaniment too.