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Bunless Lentil & Fetta Burgers

Bunless Lentil & Fetta Burgers

with Beetroot Relish & Sweet Potato Fries

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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?

Tags:VeggieVeggie
Allergens:GlutenMilkSulphitesEgg
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

400 g

sweet potato

1 unit

red onion

1 unit

beetroot

½ sachet

cumin

1 tin

lentils

½ packet

fine breadcrumbs

(ContainsGluten)

1 block

fetta cheese

(ContainsMilk)

1 unit

cos lettuce

1 unit

roma tomato

1 tub

Dijon mustard

(ContainsSulphites)

2 clove

garlic

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tbs

water

½ tsp

salt

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2740 kJ
Fat18.2 g
of which saturates5.9 g
Carbohydrate83.8 g
of which sugars24.5 g
Protein28.9 g
Sodium891 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Grater
Knife
Strainer
Chopping board
Baking Paper
Baking Tray
Pan
Spoon
Small Bowl
Bowl
Fork
Potato Masher
Spatula
InstructionsPDF
Instructions
GET PREPPED
GET PREPPED
1

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.

BAKE THE SWEET POTATO FRIES
BAKE THE SWEET POTATO FRIES
2

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.

MAKE THE BEETROOT RELISH
MAKE THE BEETROOT RELISH
3

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.

PREP THE LENTIL PATTIES
PREP THE LENTIL PATTIES
4

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.

COOK THE LENTIL PATTIES
COOK THE LENTIL PATTIES
5

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.

SERVE UP
SERVE UP
6

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.