As I’ve recently given up meat, I’m now constantly on the lookout for vegetarian alternatives to my favourite meat-based meals. Burgers being an example. So I decided to try The Doctor’s Kitchen vegetarian meatballs recipe; I have slightly adapted it to make these super delicious puy lentil and mushroom burgers.
My verdict: a fab substitute for my usual chicken burger; high in protein and flavour!
Extra-virgin olive oil
5 garlic cloves, crushed
200g chestnut mushrooms, finely chopped
1 tsp dried mixed Italian herbs
6 sun-dried tomatoes in oil, finely chopped
1 tsp hot chilli powder
200g dried Puy lentils, cooked
3 tbsp ground flaxseed
Salt and pepper
Preheat the oven to 200°C/ gas mark 6 and line a baking tray with foil.
Heat a large glug of oil in a frying pan over a medium heat, add the garlic, mushrooms, sun-dried tomatoes, mixed herbs, chilli powder and salt and pepper and sauté for 2–3 minutes, until the mushrooms have softened.
Stir in the lentils, then transfer the mixture to a blender or food processor with the flaxseed and blitz for just long enough to combine everything and until all the ingredients have a uniform texture.
Using your hands, form the mixture into small burger patties. Put the patties on the lined baking tray and bake in the oven for 25-30 minutes, turning mid-way, until crisp on the outside and hot through.