Tip: Add a handful of pine nuts or mixed pumpkin, sunflower and sesame seeds to the mix before grilling for extra crunch and protein.
Harissa Lentil Veggie Burgers
- 1 400g tin brown lentils, well drained
- 1 ½ tsp ras el hanout
- 2 tbsp rapeseed oil, divided
- 2 tbsp tomato paste
- 1 tsp harissa paste
- 2 medium carrots, peeled and coarsely grated (to yield about 175g)
- 2 spring onions, finely chopped
- 1/2 bunch (around 15g) parsley, finely chopped
- 1/2 bunch (around 15g) coriander, finely chopped
- 75g panko crumbs
- Salt and pepper, to taste
Place three quarters of the drained lentils into a small food processor bowl along with one tablespoon of the oil, the tomato paste and harissa paste. Process it to a smooth paste.
Place the rest of the lentils in a bowl along with the processed paste and all remaining ingredients apart from the remaining oil. Season to taste.
Leave the mixture to sit for at least 5 minutes to allow the panko crumbs to absorb some of the moisture.
Form the mixture into 4 balls and then pat out into roughly 11cm burgers. Ensure that the edges are neat or they will cook unevenly and may burn.
Insert the grill plate in unit and close the hood. Select GRILL. Set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.
While unit is preheating, brush the burger patties on both sides with the remaining oil.
Once the unit has beeped to signify it has preheated, place the 4 burgers on the grill plate and close hood.
After 4 minutes, open the hood and flip the burgers over and close the hood to finish cooking.
When cooking is complete, serve burgers in warmed pita pockets with salad or grilled red peppers, rocket and a tahini, garlic and lemon sauce. Or just use a traditional burger bun or brioche bun with tomato, cucumber, lettuce and a smoky or spicy ketchup.