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
- PROFICIENT
Suitable for vegetarians
INGREDIENTS
- 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
INSTRUCTIONS
- 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
- Add the beetroot, breadcrumbs, egg, egg yolk and red curry paste. Season to taste with salt and freshly ground black pepper
- 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
- Warm the buns
- 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.
Serve
