This bunless burger is the perfect light yet filling dinner. We’ve subbed bread for crunchy lettuce leaves, but with all the trimmings – beetroot relish, tomato and sweet potato fries – who knew a lentil 'burger' could taste so good?
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat the oven to 220°C/200°C fan-forced. Slice the sweet potato (unpeeled) into 1 cm fries. Finely chop the red onion. Grate the beetroot. TIP: Pop on some gloves to prevent stained fingers. Peel and crush the garlic. Drain and rinse the lentils. Cut the Roma tomato into slices.
Place the sweet potato fries on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 20-25 minutes, or until tender and golden. TIP: Leave the fries in the oven and turn off the heat while you wait for the rest of the dish to be ready.
While the sweet potato is cooking, heat a good drizzle of olive oil in a medium frying pan over a medium heat. Add 1/2 of the red onion and cook, stirring, for 3 minutes, or until soft. Add the beetroot, balsamic vinegar, Dijon mustard and water (for the relish) and cook, stirring occasionally, for 8-10 minutes, or until the onion and beetroot are sticky. Remove from the pan and set aside in a small bowl.
Heat a good drizzle of olive oil in the same frying pan over a medium heat. Add the remaining red onion and cook, stirring, for 3 minutes, or until soft. Add the cumin (use suggested amount) and garlic and cook, stirring, for 1 minute, or until fragrant. Transfer to a medium bowl, add the lentils and mash using a potato masher or fork. Add the fine breadcrumbs, egg and salt (use suggested amount) and crumble in the fetta. Stir until well combined and shape into patties. TIP: You should get 2 patties per person.
Heat a drizzle of olive oil in the same frying pan over a medium-high heat. Cook the lentil patties for about 3 minutes on each side, or until golden.
Place a couple of cos lettuce leaves on each plate and top with a lentil patty, tomato slices, beetroot relish and another lettuce leaf. Serve the sweet potato fries on the side.