INGREDIENTS
1 medium onion, diced
Gluten Freedom Sweet Potato Sourdough Buns
3 garlic cloves, diced
½ teaspoon smoked paprika
½ teaspoon dried rosemary
1 medium carrot, grated
200g portobello mushrooms, diced
1 plant-based vegetable stock cube
1 400g tin lentils, drained and rinsed
2 free range eggs or 2 chia “eggs”
1 cup breadcrumbs (use GF crumbs if needed)
2 teaspoons cornflour
Salt and cracked black pepper
Olive oil for frying
Burger toppings of your choice
METHOD
- Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and cook until tender and translucent then add garlic, rosemary, paprika, mushrooms and carrot. Raise the heat to high and sauté for 5 minutes until the mushrooms are reduced and glossy.
- Crumble the stock cube over the top, add the lentils and mix well and cook for a few minutes before removing from the heat.
- Use a potato masher to mash until about half the lentils are broken up, taste the mixture and season with salt and pepper as desired and place in the fridge to cool completely.
- Once cool, add the egg, breadcrumbs and cornflour.
- Divide the mixture into 4 roughly even portions and form patties. Ideally place in the fridge to firm up for 30 minutes.
- Heat a glug of oil in a sauté pan over a medium heat. Cook patties until well browned and crunchy on both sides.
- Serve immediately in lightly toasted Venerdi Sweet Potato Sourdough Buns with all a good burger sauce and your favourite fillings.
