Vegetarian lentil and chickpea burgers with tahini sauce
Burger night just got a whole lot more delicious! This vegetarian burger recipe sees patties packed with the goodness of chickpeas, lentils and brown rice, paired with salad and topped with creamy tahini sauce
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Vegetarian lentil and chickpea burgers
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400 gram can brown lentils, drained, rinsed
- 400 gram can chickpeas, drained, rinsed
- 1 cup cooked long-grain brown rice
- 1/4 cup sun-dried tomato pesto
- 1/4 cup plain flour
- 4 hamburger buns, split in half
- 50 gram baby spinach leaves
- 1 carrot, cut into ribbons
- 8 slices drained canned beetroot
- sumac to sprinkle
Tahini sauce
- 1/2 cup extra-light sour cream
- 2 tablespoon tahini
- 2 tablespoon warm water
Method
- 1In a large frying pan, heat half the oil on medium. Sauté onion for 5 minutes. Add garlic and cook for 1 minute or until fragrant. Cool slightly.
- 2In a food processor, place onion mixture, lentils, chickpeas, rice and pesto, then blend until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.
- 3In a large, non-stick frying pan, heat remaining oil on medium. Cook patties for 2 minutes each side or until heated and golden.
- 4For the tahini sauce: In a bowl, whisk sour cream, tahini and water.
- 5Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread.
Notes
- You can feeze uncooked patties for up to 2 months.
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