Homemade Veggie Burgers

These burgers take quite a bit of preparation but they are worth it for the texture and flavour.

Prep Time

30 mins

Cook Time

30 mins

Servings

6 burgers

Ingredients

• 100g brown lentils
• 500ml water (for lentils)
• 50g rice
• 400ml water (for 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

Method

Step 1: Simmer Lentils

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

Step 2: Toast Rice

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

Step 3: Cool Base

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

Step 4: Beetroot Mix

Add the beetroot with the juice to the lentil mixture.

Step 5: Blend Lentils

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

Step 6: Toast Spices

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

Step 7: Grind Spices

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

Step 8: Prep Onion

Finely chop the onion.

Step 9: Mix Spices

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

Step 10: Combine All

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

Step 11: Shape Burgers

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

Step 12: Fry

Fry for 5 minutes on each side.

Step 13: Serve

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)