Sometimes all you need is a burger. A big, juicy burger. With loads of trimmings and full of yummy ingredients that when whizzed together and made into a patty become so much more than a sum of their parts.
I’ve decided to go on a bit of a burger journey this Spring & Summer, to try all kinds of different combinations of burgers recipes to see what amazing new burgery tastes I can come up with, to BBQ, grill or just pan fry!
When making a vegan burger, a protein in the form of a pulse is pretty much essential and lentils are perfect for the base for a burger. They lend a peppery, meaty (in the nicest plantiest way) depth that squishes up easily to form a burger patty.
Beetroot with its earthy, sweet taste is a natural partner for lentils. It also lends a lovely red colour as well as a juicyness to the burger patty. Add in some fresh herbs and the spicyness of cumin and a hit of chilli and this burger is as delicious as it is easy to make and cook.
I mean, check out that colour!
I can’t wait to make more of them.. and create some more yummy burger flavours to bring in the warmer weather.
The Feel Good Cafe in Chingford (London) : Review
Your recipe calls for 300g lentils. I’ve just cooked them and that, to me looks a lot! You sure you got that right?
Whoops- should have been 300g of cooked lentils!