Lentil-Tahini Burgers with Pickled Cabbage
For the best burger texture make sure you cook your own lentils don’t buy pre brought: Simmer 1⁄2 cup brown lentils in 4 cups water for 20 minutes or until just tender, then drain well. The pickled cabbage is a zingy, colorful, crunchy contrast to the earthy burgers.
This recipe makes 4 servings
Equipment: mixing bowl, sieve, frying pan, food processor, chopping board, chefs knife
Total Time: 1 hour 20 minutes
INGREDIENTS:
- 2 cups finely shredded red cabbage
- 3 tablespoons red wine vinegar
- 3/4 teaspoon of salt
- 1 teaspoon sesame seeds
- 4 teaspoons olive oil
- 1/2 cup finely chopped yellow onion
- 1/4 cup tahini (sesame seed paste), well stirred and divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 8 ounces precooked lentils (about 1 1/3 cups)
- 1/2 cup grated carrot
- 1/4 cup chopped fresh coriander
- 3 tablespoons plain soya yogurt
- 2 teaspoons fresh lemon juice
- 1/2 small garlic clove, grated 2 teaspoons water
- Sesame seed buns
METHOD:
1. Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl; let stand 20 minutes. Drain and stir in sesame seeds.
2. Heat 1 teaspoon oil in a frying pan over medium-high. Add onion; sauté 3 minutes.
3. Place remaining 1/4 teaspoon salt, 2 tablespoons tahini, cumin, pepper, and lentils in a food processor; pulse 4 to 5 times or until coarsely chopped. Combine cooked onion, lentil mixture, carrot, and cilantro in a bowl. Divide and shape lentil mixture into 4 patties (3 ounces each).
4. Heat remaining 1 tablespoon oil in pan over medium-high. Add patties; cook 4 minutes on each side.
5. Combine remaining 2 tablespoons tahini, yoghurt, juice, and garlic in a bowl. Stir in water, 1 teaspoon at a time, until sauce reaches desired consistency. Spread yoghurt mixture over cut sides of buns; top bottom halves with patties, cabbage, and top halves of buns.