Name: Lentil and bean burger
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (200g) red lentils; 420 gram can four-bean mix, rinsed; 1 egg; 4 green onions, chopped coarsely; 2 tablespoon fresh coriander, coarsely chopped; 1/2 cup (35g) stale wholemeal breadcrumbs; 4 hamburger buns; 8 butter lettuce leaves; 40 gram bean sprouts; 40 gram snow pea sprouts, trimmed; 1 (130g) lebanese cucumber, sliced; Chilli relish; 2 (300g) medium tomatoes, chopped coarsely; 1 (80g) small brown onion, chopped finely; 1 clove garlic, crushed; 1/3 cup (80ml) sweet chilli sauce; 2 tablespoon malt vinegar

Ingredients

1 cup (200g) red lentils

420 gram can four-bean mix, rinsed

1 egg

4 green onions, chopped coarsely

2 tablespoon fresh coriander, coarsely chopped

1/2 cup (35g) stale wholemeal breadcrumbs

4 hamburger buns

8 butter lettuce leaves

40 gram bean sprouts

40 gram snow pea sprouts, trimmed

1 (130g) lebanese cucumber, sliced

Chilli relish

2 (300g) medium tomatoes, chopped coarsely

1 (80g) small brown onion, chopped finely

1 clove garlic, crushed

1/3 cup (80ml) sweet chilli sauce

2 tablespoon malt vinegar

Method

1.Make chilli tomato relish. Cook tomato, onion and garlic in small saucepan, stirring, about 10 minutes or until tomato has softened. Add sauce and vinegar, bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 10 minutes or until relish thickens. Cool 15 minutes.

2.Meanwhile, cook lentils in medium saucepan of boiling water until tender, drain. Cool 10 minutes.

3.Blend or process lentils, beans and egg until smooth. Combine in medium bowl with onion, coriander and breadcrumbs, season to taste. Cover, refrigerate 1 hour.

4.Using floured hands, shape lentil mixture into four patties, cook patties in large heated lightly oiled non-stick frying pan until browned both sides and heated through. Remove from pan, cover to keep warm.

5.Split buns in half, toast cut-sides of buns. Spread buns with relish, sandwich lettuce, sprouts, cucumber, patties and remaining relish between buns. chilli

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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