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Beluga Lentil Sliders with Red Curry Mayo

Lightly spiced Beluga Lentils and Beetroot make this delicious veggie burger, made extra special with a red curry mayo!

By Alex Mackay

  • SERVES 4
  • 30 MINUTES
  • 2 PANS

Suitable for vegetarians


  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
  • 1 medium red onion, peeled, finely diced
  • 3 cloves garlic, peeled, diced
  • 1 tbsp vegetable oil, plus 2-3 tbsp for frying
  • 100ml vegetable stock
  • 100g cooked beetroot, grated
  • 6 tbsp fresh breadcrumbs (gluten-free if preferred)
  • 1 medium egg plus 1 yolk
  • 4 tsp red curry paste
  • 3 tbsp mayo
  • 12 slider buns
  • 12 slices cheddar
  • 12 slices tomato
  • 12 small pak-choi leaves, halved
  • Salt, cayenne pepper


  1. Sweat the onion and garlic in 1tbsp oil for 8 minutes over a medium heat until soft. Turn up the heat and fry for 2-4 minutes until brown. Add the stock, boil, reduce by half then take it off the heat. Mix in the beluga lentils and blend, the lentils should be nearly pureed
  2. Add the beetroot, breadcrumbs, egg, egg yolk and red curry paste. Season to taste with salt and freshly ground black pepper
  3. Add 2-3 tbsp oil to a low sided, non-stick frying pan. Once hot, spoon the lentil mixture into the pan to make 12 small patties. Fry for 3-4 minutes on each side over a medium heat until they are golden brown. Adjust the heat carefully as you go so that you have a constant sizzle, be careful, the patties burn very easily
  4. Warm the buns
  5. Mix the red curry paste and mayo together and spread on the top and bottom of the buns. Layer the lentil patties, tomato, pak-choi and cheddar in the buns.


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