Lentil Burgers With Parsley Mayo Recipes

Steps:

• For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
• Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
• Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.
• Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.
• For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
• Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.
• Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.

Steps:

• Place 2 cups water and lentils in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until tender and liquid is absorbed, 15-20 minutes., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remining 1/4-cup water, one tablespoon at a time to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties., In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise and toppings of your choice.

Steps:

• Preheat oven to 200.C.
• Line a baking tray with baking paper.
• Toss sweet potato with oil on tray, roast for 25-30 mins or until tender.
• Meanwhile place lentils, egg, crumbs, chilli, pepper strips, sesame seeds and the onion in a bowl, mix well. Shape into 4 thick patties.
• Heat remaining oil in a large non-stick frying pan over moderately low heat. Cook patties for 4 mins each side or until golden.
• Whisk together yoghurt, mayo, parsley & remaining onion. Spread toasted rolls with yoghurt mixture. Sandwich with leaves, patties, sweet potato & cucumber.