Hello hungry peoples,
When I drive down the coast I have a few traditions. Fish and chips at the “Tuross Boatshed” and “Innes Boatshed” (with maybe a few sneaky oysters), a fine dining delight at “The River Moruya”, mexican at Malibu Mex (sadly no more) and a lentil burger at the Mogo Ice Creamery. Cheese at the Bodalla Dairy Shed has also recently made the list.
I was somewhat cynical about the idea that a lentil burger could be as delicious as a regular burger but man these guys have converted me. The use of mayonnaise and sweet chili sauce elevates this dish to flavour perfection. Since I only go down to the coast about once a year I was determined to perfect my own so I can feast on it whenever it takes my fancy. This is vegetarian heaven. Enjoy!
Prep time: 24 hours (to soak beans)
Cook time: 20 minutes
Yield: 4 burgers
Calories per serving: 558
- 1 loaf Turkish bread
- 1 cup dry lentils
- 2 cups chicken stock
- 1 onion
- 1 carrot
- 4 baby beetroot
- 2 eggs
- 1 cup breadcrumbs
- Handful baby spinach
- 1/4 cup whole egg mayonnaise
- 4 tbsp sweet chili sauce
- 1 tbsp salt
- 1 tbsp pepper
- Soak the lentils in water overnight.
- On the day cook the lentils in the 2 cups of chicken stock until soft (about 30 minutes).
- Finely dice the onion and combine in a bowl with the 2 eggs and the 1 cup bread crumbs.
- Peel and grate the carrot and add to the mix.
- Mash the lentils slightly and add to the patty mix. Form 4 large burger patties.
- Put a fry pan on a medium heat with some olive oil and fry the lentil patties until browned.
- Grate the baby beetroot.
- Slice the Turkish bread, toast the slices and butter them. Generously coat with mayonnaise and some sweet chili sauce.
- Add the lentil pattie, beetroot and the baby spinach and dig in!
p.s. The home made ice-cream at the ice-creamery are amazing. My personal favourite is tiramisu. Hubby loves the cassata.
Difficulty: Easy peasy