Harissa Lentil Veggie Burgers
Tip: Add a handful of pine nuts or mixed pumpkin, sunflower and sesame seeds to the mix before grilling for extra crunch and protein
- Contains Wheat
Ingredients
- 14oz tin brown lentils, well drained
- 2 tbsp rapeseed oil, divided
- 2 tbsp tomato paste
- 1 tsp harissa paste
- 2.63oz (roughly 2 medium) carrots, peeled and coarsley grated
- 2 spring onions, finely chopped
- 1/2 0.53oz bunch parsley, finely chopped
- 1/2 0.53oz bunch coriander, finely chopped
- 1 1/2 tsp ras el hanout
- 2.63oz panko crumbs
- To taste salt and pepper
Instructions
Step 1
Place three quarters of the drained lentils into a small food processor bowl along with one tablespoon of the oil, the tomato paste and harissa paste. Process it to a smooth paste.
Step 2
Place the rest of the lentils in a bowl along with the processed paste and all remaining ingredients apart from the remaining oil. Season to taste.
Step 3
Leave the mixture to sit for at least 5 minutes to allow the panko crumbs to absorb some of the moisture.
Step 4
Form the mixture into 4 balls and then pat out into roughly 11cm burgers. Ensure that the edges are neat or they will cook unevenly and may burn.
Step 5
Insert the grill plate in unit and close the hood. Select GRILL. Set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.
Step 6
While unit is preheating, brush the burger patties on both sides with the remaining oil.
Step 7
Once the unit has beeped to signify it has preheated, place the 4 burgers on the grill plate and close hood.
Step 8
After 4 minutes, open the hood and flip the burgers over and close the hood to finish cooking.
Step 9
When cooking is complete, serve burgers in warmed pita pockets with salad or grilled red peppers, rocket and a tahini, garlic and lemon sauce. Or just use a traditional burger bun or brioche bun with tomato, cucumber, lettuce and a smoky or spicy ketchup.