- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 20th July 2016
- 1 .
- For the burgers
- 115 grams
- Red lentils - cooked according to pack instructions
- 1/2 tbsp
- Olive oil
- 1 medium
- White onion - peeled and finely chopped
- 1 whole
- Garlic clove - peeled and finely chopped
- 1 tbsp
- Mango chutney
- 1 tsp
- Curry powder
- 1 tsp
- Ground cumin
- 1 tsp
- Ground coriander
- 1/2 tsp
- Chilli powder
- 1/2 tsp
- Mustard powder
- 1 medium
- Carrot - Peeled and grated
- 60 grams
- Fresh breadcrumbs
- 1 large
- Egg - Beaten
- 1 handful
- Plain flour
- 1 Splash
- Oil
- 2 .
- For the mayo
- 1 medium
- Red chilli - deseeded and finely chopped
- 1/2 whole
- Lime - Juice
- 1 tbsp
- Mango chutney
- 1 tbsp
- Light mayonnaise
- 3 .
- To assemble
- 4 medium
- Bread rolls
- 4 Portions
- Mixed leaves
- 1 small
- Red onion - peeled and finely sliced
- 2 whole
- Mini peppers - finely sliced
I made some delicious ale bread rolls that I used in this recipe and they worked a treat – if you also fancy trying your hand at baking some bread then check out the recipe here….
- To make the burgers, heat the oil in a frying pan and gently fry the onion and the garlic until soft. Mix together all the ingredients for the burgers (bar the flour) until well combined and season to taste. Coat your hands in flour and shape the mixture into 4 burger shapes. Set your flour out onto a large plate and roll the burgers in the flour. Chill in the fridge for at least half an hour to firm up.
- In the meantime, mix together the ingredients for the mayonnaise and chill until needed.
- Fill a frying pan with about half an inch of oil and heat to a high temperature. Fry the burgers for 3-4 minutes on each side until golden brown and crispy.
- Assemble the burgers in the bun and topped with a dollop of the mayonnaise and salad. Serve with some sweet potato wedges (search my blog for a great recipe) and some extra salad.
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