Ingredients
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For the Puy Lentil Burgers:
- ½ pouch Merchant Gourmet Puy Lentils
- ½ medium red onion
- 1 garlic clove
- 1 can red kidney beans
- 1 can black beans
- 50g walnuts
- 50g porridge oats
- 2 tsp smoked paprika
- 1 tsp paprika
- ½ tsp chilli powder
- 1 tbsp tamari or soy sauce
- 1 tbsp red wine vinegar
- 180g mixed lettuce
- 200g cherry tomatoes, halved
- 2 medium avocados, halved and sliced
- ½ medium red onion, chopped
- 120-160g cheese of choice, cubed or grated
- 150g plain yoghurt
- 50g tahini
- 50ml water
- 2 tsp parsley, chopped
- ¼ tsp garlic granules
- 1 tsp sumac
- Juice of 1 medium lemon
For the salad:
For the dressing:
Instructions
- Add your onion and garlic to the food processor first and give it a blitz.
- Then add all the remaining veggie burger ingredients, except the Puy lentils, to the processor. Blitz again until everything is mixed, but not to the point that it turns into a paste - you still want to have texture to the mixture. I find the pulse function helpful here (you may have to use a spatula to scrape down the sides in between pulses).
- Now, add your lentils and mix well. You may find it easier to transfer to a bowl at this point as you can also weigh your mixture for accurate carb counting.
- Divide the mixture between 6 and using your hands create 6 burger-shaped patties. Place the burgers on a plate in the fridge to chill or until you are ready to cook them.
- Then, make your salad by simply chopping all of the vegetables and adding them to a large bowl.
- To make your dressing, place all the necessary ingredients into a shaker or bowl and mix really well until you have a deliciously creamy dressing.
- Finally, cook your veggie burgers. Place the patties in a hot non-stick frying pan and dry fry for 5 minutes on each side.
- Plate up and generously drizzle your dressing over the burger and salad.
