Mushroom & Lentil Burgers2015-09-30
- Servings : 4
- Cook Time : 10m
- Ready In : 10m
- 1 tbsp olive oil
- 250g mushrooms, finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch spring onions, sliced
- 1 tbsp medium curry powder
- zest and juice 1⁄2 lemon
- 1 x 400g can lentils, rinsed and drained
- 85g fresh breadcrumbs
- 4 hamburger rolls, toasted and halved
- 2 tomatoes, sliced
- 1 avocado, sliced
- 1 red onion, sliced
- 8 lettuce leaves
Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 minutes. Mix in the curry powder, lemon zest and juice and cook for 2 minutes or until mixture looks quite dry. Tip out onto a plate to cool slightly.
Use a potato masher to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 minutes on each side until crisp and browned.
Place half a hamburger bun on each plate, then add a lettuce leaf. Top with the chickpea patties, a few slices of avocado,tomato, onion and another lettuce leaf and finish with the top half of the hamburger bun.