Homemade Veggie Burgers

These burgers take quite a bit of preparation but they are worth it for the texture and flavour. They are vegetarian, gluten and dairy free. 

Preparation time - 30 minutes
Cooking time - 30 minutes

Ingredients (makes 6 burgers)

100g brown lentils

500ml water for the lentils

50g rice

400ml water for the rice

1/2 onion

1 egg

1 tsp cornflour

15g cashew nuts

1/2 tsp cumin seeds

12 black peppercorns

4 slices of beetroot

1 tbsp beetroot juice

1/2 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp chilli puree

1 garlic clove

1/2 tsp salt

1/4 tsp Worcester sauce

3 tbsp oil

To cook

1. Add lentils and water to a saucepan and leave to simmer.

 

2. Meanwhile, toast the rice in a frying pan till lightly brown. Add the water and leave to simmer for 15 minutes. 

3. Remove the cooked rice and lentils from the heat. Drain if required and place in separate bowls.

4. Add the beetroot with the juice to the lentil mixture.

6. Add the salt, garlic, paprika, chilli puree and Worcester sauce to the lentil mixture. Mix with a hand blender till smooth.

7. In a frying pan add the cashews, peppercorns and cumin seeds. Dry roast for 3 min or until browned.

8. Grind the toasted ingredients into a powder using a pestle and mortar.

9.  Finely chop the onion.

10. Add the onion to a bowl with the ground toasted ingredients, egg, cornflour, oregano and thyme.

11. Add both the lentil mixture and the rice to the egg and onion bowl. Mix thoroughly.

12. Make into 6 burgers and fry in the oil on a medium heat.

13. Fry for 5 minutes on each side.

14. Serve on a gluten-free bun with salad.

Alternatives

The burgers go well with mayonnaise or spicy sauces, along with fries. They can be made vegan by omitting the egg from the recipe It is even better served with melted cheese! (or a vegan alternative)