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VEGGIE LENTIL BURGERS WITH AVOCADO

Ingredients

  • Prep 30 mins + chilling time
  • Cook 12 mins
  • Makes 6
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, chopped
  • 400g can brown lentils, drained and rinsed
  • ½ cup panko breadcrumbs
  • 1 free-range egg
  • ½ cup flat-leaf parsley leaves
  • 200g carrots, grated
  • 200g zucchini, grated and squeezed to remove excess liquid
  • 2 medium ripe avocados
  • 1 tbs lime juice
  • 6 wholegrain buns, halved
  • 1 ½ cups finely shredded red cabbage
  • 2 ripe tomatoes, sliced

Directions

  • STEP 1 - To make veggie lentil patties, heat 1 tbs oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until tender. Set aside to cool slightly. Place onion mixture, lentils, breadcrumbs, egg and parsley into a food processor. Season with salt and pepper. Pulse until just combined. Add carrot and zucchini and pulse for 2-3 seconds until combined. Form mixture into 6 patties. Place onto a plate, cover and refrigerate for 1 hour.
  • STEP 2 - Heat remaining 1 tbs oil in a large frying pan over medium heat. Cook the patties for 5-6 minutes on each side or until golden brown. Drain on paper towel.
  • STEP 3 - Scoop avocado flesh into a bowl. Add the lime juice and roughly mash with a fork.
  • STEP 4 - Toast the buns. Spread the cut side of the toasted buns with avocado. Top with cabbage and tomato. Top each with a pattie. Sandwich with the bun tops and serve.

Recipe Ingredient

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