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LENTIL BURGERS WITH ROASTED BEETROOT, GOATS’ MILK CHEESE & WALNUTS

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The sweet beetroot goes hand in hand with the zing of the PEPPERDEWS and the extra crunch from the walnuts, making this burger one of my favourites.

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SERVES 6

4 baby beetroots, washed

Extra virgin olive oil

4 sprigs fresh rosemary

6 seed rolls, cut in half

1 goats’ milk cheese log, cut into wheels

½ cup diced walnuts

1 cup rocket leaves

FOR THE LENTIL BURGERS

1 can (400 g) lentils, drained and rinsed

½ can (200 g) black beans, drained and rinsed

1 cup panko breadcrumbs

½ cup chopped fresh Italian parsley

1 egg

1 clove garlic, chopped

½ cup finely chopped pepperdews

Salt and freshly ground black pepper to taste

  1.  Brush the beetroot with extra virgin olive oil and wrap in foil together with the rosemary.

  2.  Place over medium-hot coals and cook for 20 – 30 minutes until cooked. Turn regularly to prevent them from burning.

  3.  Mix together all the lentil burger ingredients and form into 6 patties.

  4.  Heat some oil in a frying pan over medium-hot coals and braai the patties for 6 – 8 minutes until cooked, turning once.

  5.  Cut the smoky beetroot into rounds and set aside to cool.

  6.  Now build your burgers, starting with goat’s milk cheese on the bottom half of each seed roll, followed by a golden-brown lentil patty. Add the beetroot, followed by some crunchy walnuts and fresh rocket. Add the top of the roll and enjoy.