Lentil,chickpea,cheese & onion burgers

13 Feb

Guilt-free fast food! Perfect in a toasted bun, these deliciously spicy burgers will become firm family favourites and are guaranteed to convert even the most committed of carnivores.

Serves 4

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne
400g can lentils, drained and rinsed
400g can chickpeas, drained and rinsed
1 tablespoon tahini paste
2 tablespoons freshly chopped parsley
1 large organic egg, beaten
100g (3 ½ oz) fresh breadcrumbs
100g (3 ½ oz) grated Gruyère
100g (3 ½ oz) feta, crumbled

plain flour, for dusting
salt and freshly ground black pepper

To serve (optional)

burger buns
shredded lettuce
sliced tomatoes
sliced red onions
sliced avocados
soured cream
tomato ketchup
pickles and relishes

Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.

Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses. Mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.



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