Veggie burgers are one of those things that can be REALLY delicious, but REALLY messy to eat. I hate biting into a burger only to have most of the patty squish out the end of the bun! I am already a messy enough eater! These guys however, are the best burger patties I have made. I would recommend cooking your own lentils – it really doesn’t take that long and it is totally worth it!
For a few weeks I haven’t really felt like myself – which has also meant I haven’t felt like doing a lot of the things I love to do, like cooking!
After a few rough weeks I am feeling better than ever and what a way to get back in the swing of things than with an awesome burger recipe! Life has a funny way of throwing you a challenge when you least expect it. That’s definitely a cliche – but it doesn’t make it any less true!
A little while ago now, (almost 7 months but who is counting ;)) I met the most amazing man boy :P! Normally on the blog I don’t really go into too much detail about these things but this guy deserves a special mention! You may have noticed my posts mention this guy, “Nate” anyway…
…In such a short time he has become my best friend and I cannot remember life without him – we train together, we play together and we even cook together! He is now my official taste tester, although I have my suspicions he may be a little biased!
I cannot imagine where my life would be now without knowing him, and without having his support and encouragement. So Nate, please accept this as my little thank you note to you!
And for everyone else, sorry about the soppiness – but I feel you have to acknowledge the good things in life… especially while they are unfolding around you!
The bits and pieces
1 cup green lentils
4 cups water
1/2 cup chickpea flour
1/3 cup coriander, roughly chopped
2 Tbsp sesame seeds
2 Tbsp flax seeds
2 Tbsp sunflower seeds
3 garlic cloves, finely chopped
2 red chillies, finely chopped
salt + pepper, to taste
1/2 zucchini, cut into thin strips
4 large flat mushrooms
lettuce, tomato, avocado, mustard, to serve
2 potatoes, washed and cut into chips
Pre-heat oven to 150°C.
In a medium sized saucepan, add water and lentils and bring to the boil. Turn heat down to medium and cook for 20 minutes or until lentils are soft. Remove from heat and drain.
Add lentils, flour, spices, seeds and salt and pepper in a bowl and mix well to combine.
Roll into burger patties – this recipe should make at least 8. Place on a plate and put in freezer to set.
While burgers are in freezer, pop chips into oven with a touch of olive oil and salt and pepper.
Fire up the BBQ or heat oil in a large pan. Cook mushrooms for about 5 minutes until they start to soften.
Hint: I wet my mushrooms before I cook them to avoid having to smother them in oil!
Remove mushrooms from pan or if using a BBQ, place them on the warming rack.
Grab burgers from the freezer and cook on each side for about 3-4 minutes until browned.
Cook zucchini for about 1-2 minutes until softened.
Remove chips from the oven (they should take about 20-25 minutes to crisp up) and construct burgers using the mushrooms as the bun. We cut up some iceberg, added avocado, tomato and mustard and hot chilli sauce!
Enjoy!
Brickie xx
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