Gourmet lentil burgers

Hamburguesas gourmets de lentejas

SERVES 4

olive oil

1 large brown onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon sea salt flakes

1 teaspoon cumin seeds

500 g (1 lb 2 oz/3 cups) cooked brown or black lentils (tinned or see How to cook perfect pulses or legumes)

1 red chilli, coarsely chopped (optional)

large handful fresh breadcrumbs

2 free-range eggs

185 g (6½ oz) plain yoghurt

1 small handful chopped chives

juice of ½ lemon or lime

tomato slices, cucumber slices and lettuce, for serving

Heat a dash of the olive oil in a frying pan over medium–high heat. Sauté the onion, garlic and salt for 3–4 minutes, until the onion is soft and translucent. Add the cumin seeds and cook for a further 2 minutes. Put the mixture into a large bowl.

Blend half the lentils with the chilli (if using) in a food processor, until smooth. Add to the onion mixture in the bowl with the remaining lentils and the breadcrumbs. Season with freshly ground black pepper and mix to combine. Add the eggs and mix well again. Shape into eight patties.

Put a dash of oil into a clean frying pan over medium–low heat. Cook the patties for 2–3 minutes each side, turning them carefully as they are fragile. Alternatively, bake in a moderate oven without any added oil for 10 minutes, turning once.

Combine the yoghurt, chives, lemon or lime juice and a pinch of salt.

Build the burgers by layering a slice of tomato, cucumber and lettuce in a stack on top of a lentil patty, then top with another patty and a good dollop of the yoghurt dressing.