Cannellini Bean & Puy Lentil Burgers
Sometimes there’s just nothing better than a burger! And not only can you throw these deliciously tasty plant-based ones together from a few clever store-cupboard ingredients, but they’re also packed with fibre, vitamins and minerals, making them a great choice for meat and non-meat eaters alike.
- frying pan
- Baking tray lined with parchment paper or silicon baking mat
- chopping board
- mixing bowl
- 400 g tin of cannellini beans, rinsed and drained
- 125 g pre-cooked Puy lentils (I like the pouches from Merchant Gourmet)
- 2 tbsp olive oil
- 1 red onion, peeled & finely chopped
- 1 carrot, grated
- 2 large handfuls of fresh coriander, finely chopped
- 1 egg, beaten
- 60 g quinoa flakes (plus extra for dusting the chopping board)
- white pepper
- garlic granules
- sea salt
- your favourite burger toppings e.g. sliced cheese, thinly sliced jalapenos, lettuce, onions, pickled onions, tomato, cucumber, pickles etc.
- your favourite condiments e.g. mayonnaise, ketchup, mustard etc.
- burger buns of your choice
- Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). If you don’t have an oven proof frying pan, then you’ll also need to line a baking tray with either parchment paper or a silicone baking mat.
- Place a frying pan over a medium heat, add 1 tbsp. olive oil and sauté the onions until soft and translucent. Season with garlic granules, white pepper, and either Herbamare, or sea salt, stir well, then add the coriander and continue to cook for 2 minutes, stirring continuously before removing from the heat and leaving to cool.
- In a large mixing bowl, mash the drained cannellini beans (I use the back of a fork) until smooth, then add the Puy lentils, grated carrot and cooled sautéed onions and mix until thoroughly combined. Season with sea salt, Herbamare, and white pepper – then taste to check for seasonings. Mix in the beaten egg then add the quinoa flakes.
- Divide the burger mixture into 4 evenly sized portions (I use my kitchen scales to do this) then, with damp hands, gently shape each one into a burger style patty, making sure that the mixture in each is tightly packed so that they don’t break up when cooking. Place the burgers onto a chopping board that you’ve dusted with around 10g (approx. 1tbsp.) quinoa flakes.
- Place a large, oven-proof frying pan over a medium heat, add 1 tbsp. olive oil and, when hot, gently add the burgers and fry for 1 minute on each side until lightly coloured. Place the pan into the pre-heated oven (or transfer the burgers onto the lined baking tray if using) and cook for 20 minutes.
- Serve the burgers in your choice of bun (or in large lettuce leaves) and with your favourite condiments and toppings.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – Not only are these plant-based burgers full of flavour, but they’re freezer friendly too – so why not make a big batch of them so that you’ve always got some ready to go when a burger craving strikes?! To cook from frozen, place the burgers onto a lined baking sheet and into an oven pre-heated to 200°C and bake until the outside is crispy, and the centre is piping hot. And if burgers aren’t your thing, then these make great meat-free meatballs to – just divide the mixture into 12 balls, cook as above and serve with your favourite tomato sauce and some freshly cooked pasta. If you want to make these vegan-friendly, then replace the hen’s egg with a flax egg and use your favourite vegan friendly toppings – there are some great vegan cheeses, mayonnaises and even brioche-style burger buns out there now! If you can’t get hold of quinoa flakes, then you can use oats instead – if you need these to be gluten-free then make sure you opt for certified gluten-free oats and use gluten-free burger buns.