Garden Burger Recipe


A great mid-week dinner, perfect served with the roasted mushrooms

1/2 cup Red lentils
1/2 cup Brown lentils
1/2 cup Quinoa
3 cups Vegetable stock
2 Bay leaves
420 g Kidney beans, cooked, rinsed and drained
1/2 cup Toasted sunflower seeds
1 cups Broccoli florets
1 cup Courgette
3  cup Mushrooms (sliced – chestnut or button mushrooms)
3 Spring onions
2 cloves Garlic
2 Carrots, peeled and chopped
1 tsp Ground cumin
1 tsp Smoked paprika
1/8 tsp Cayenne pepper
Salt and pepper to season
1/2 cup Breadcrumbs (I used gluten free bread and crumbed it myself in the processor)

Put both types of lentils in a pan with 2 cups of vegetable stock and 1 bay leaf. Bring to the boil then allow to simmer until the water has been absorbed and the lentils are tender (approximated 45 mins). Put the quinoa, 1 bay leaf and remaining cup of stock in another pan and cook for approximately 15 minutes until tender, drain any remaining liquid. Meanwhile put all the vegetables, sunflower seeds and spices into a food processor and pulse until finely chopped.

Pulse the vegetables in the processor until finely chopped like this

In a large bowl place the kidney beans and mash roughly with a fork. Add the lentils, quinoa, vegetable mix and breadcrumbs and combine well. Add salt and pepper to taste. Divide into small balls (this should make around 10 burgers). You need to compress them quite firmly to help them stick together and I recommend chilling or freezing them before cooking if possible. Cook for 4 – 5 mins on each side (or until cooked through). They may fall apart a little so take care when turning.  These are great served with roasted mushrooms and some fresh vegetables, or in a wrap with a dollop of hummus and salad. If you’re not vegan you can add a slice of goats cheese on the top too.

Ready to wrap!
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