Spiced Lentil Burger

Lentil Patties

• 1.5 cups of whole Red lentils (or 2 cans of 400g whole red lentils, drained)
• 2 small potatoes peeled (or 1 sweet potato)
• 1 small onion, chopped fine
• 1 small carrot, shredded
• 1 teaspoon Spice Zen Garam Masala
• 1 teaspoon Spice Zen Stoneground Cumin
• ½ teaspoon Spice Zen Cayenne Pepper
• 1 teaspoon Spice Zen Fresh Ground Dried Garlic
• 1 teaspoon sea salt
• 2.5 tablespoons Sesame seeds
• ½ cup Gluten free bread crumbs
• 2 tablespoons Olive oil

Burger Bun & Toppings

• 100 grams Haloumi cheese
• 100 grams Hommus dip
• 1 Avocado sliced
• 2 small Onions sliced
• 2 small Tomatoes sliced
• 6 Lettuce leaves
• Handful of Baby Spinach
• 1 large Red chilli sliced
• 6 Burger buns (optional gluten free burger buns)
• Spice Zen Stoneground Cracked Black Pepper
• Salt (optional)
• Sauce of your choice

1. Put the red lentils and potatoes/ sweet potatoes in a pot with 3 cups of water and cover. Cook over low to medium heat for approximately 25 minutes or until tender. Set aside to cool
2. Mash the red lentils and potatoes in the pot or bowl. Add the chopped onion, shredded carrots, garlic, salt and spices and mix together. The mixture should be able to hold its shape. If not, add some bread crumbs. The mixture will firm up as it cools.
3. Make balls of lentil mixture and flatten slightly. Rolls them into the mixture of sesame seeds and bread crumbs. Take a flat pan and cook the patties in the olive oil for 3-4 minutes on each side until golden.
4. Cut the Haloumi cheese in slices and grill lightly.
5. Cut the burger rolls in halves (optional - you can slightly toast the halves). Top roll bases with lettuce, lentil patties, avocado, onion, tomatoes, baby spinach, haloumi cheese and a dollop of hommus dip. Season with fresh red chillies, salt, black pepper and sauce. Cover with burger roll tops and enjoy.