RECIPE: Tobie Puttock’s Mushroom and Lentil Burger
Mushroom and Lentil Burger
For the burgers
- 1X400g tin of brown lentils, drained
- 2 garlic cloves, peeled and finely minced
- 350g button mushrooms, cleaned and coarsely chopped
- 30g home made or store bought breadcrumbs
- Small handful of flat leaf parsley, coarsely chopped
- Teaspoon of freshly chopped chilli (optional)
- 2 eggs, lightly whisked
- 2 egg whites
- Sea salt and freshly cracked pepper
- Olive oil
- 2 tomatoes, sliced
- 80g fontina cheese or a cheese of your choosing, sliced into four slices
- Handful of rocket leaves, washed
- 4 soft rolls such as sourdough or soy-linseed, sliced in half
To make the patties combine the drained lentils, garlic, mushrooms, breadcrumbs, parsley, chilli (if using), eggs and egg whites and season with a pinch of salt and pepper and then divide the mixture into four even sized balls and then use your hands to shape them into patties.
Pre-heat an oven to 180C.
Heat 1 tbsp of olive oil in a large non-stick pan over a medium heat and once hot cook the patties until browned on both sides (about 4-5minutes each side).
Lay a pattie on the bottom piece of each bun and place some of the fontina on top of each pattie, place the bottoms and tops of the buns on a baking tray and flash in the pre-heated oven until the cheese just starts to melt.
Remove and arrange the sliced tomato on top of the melted cheese along with some rocket leaves.
Close the burgers or place the top half of each bun just off to the side.
Serve the burgers on plates or boards.