Vegetarian burgers

These juicy vegetarian burger patties pack a protein punch – and they’re delicious. PHOTO: Jacques Stander

These juicy vegetarian burger patties pack a protein punch – and they’re delicious. PHOTO: Jacques Stander



Serves 6
Preparation: 15 min
Cooking: 25 min

1 can (400 g) barlotti beans
1 can (400 g) butter beans
1 can (400 g) lentils
15 ml (1 T) olive oil
2 spring onions, chopped
3 garlic cloves, crushed
3 cm ginger, grated
leaves of 2 thyme sprigs
2 ml (½ t) chilli powder
pinch of ground cumin
10 ml (2 t) lemon juice
45 ml (3 T) breadcrumbs
salt and pepper
30 ml (2 T) oil
1 lettuce head
2 tomatoes
6 burger buns
45 ml (3 T) mayonnaise
6 large Cheddar cheese slices
potato chips to serve

Preheat the oven to 200 °C.

1 Mash the two kinds of beans and the lentils in a bowl.

2 Heat the olive oil in a frying pan over medium heat and sauté the spring onions, garlic, ginger and thyme for 2 minutes. Stir in the chilli powder and cumin.

3 Add to the bean mixture with the lemon juice, breadcrumbs, salt and pepper and mix well. Divide into 4 patties.

4 Wipe the frying pan and heat the oil over medium heat. Sear the patties for 3 minutes on each side. Transfer to a baking sheet and bake in the oven for 10 minutes.

5 Wash and dry the lettuce leaves and tear large ones into smaller pieces. Slice the tomatoes. Halve the burger buns and lightly toast in a pan.

6 To assemble the burgers, spread mayonnaise on each bun and put a patty on the bottom half. Top with the cheese slices, lettuce, tomato and other bun half. Serve with potato chips.

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