Bunless Lentil Burger
with Beetroot Relish
This bunless burger is the perfect light, yet filling dinner. We’ve subbed bread for crunchy lettuce leaves, but with all the trimmings – relish, tomatoes and sweet potato wedges – you won’t even know it’s missing. Who knew a lentil burger could taste so good?
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
1
red onion
1
beetroot
½ sachet
cumin
1 tin
lentils
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 block
fetta cheese
(Contains Milk;)
1 head
Gem Lettuce
1
roma tomato
Not included in your delivery
1 tbs
olive oil
1 tbs
balsamic vinegar
1 tbs
seeded mustard
2 tbs
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into fries (unpeeled) and finely chop the red onion. Wash and grate the beetroot (pop on some gloves), and drain and rinse the lentils. Crumble the fetta cheese, wash and separate the gem lettuce leaves, and slice the roma tomato.
Place the sweet potato on a lined oven tray. Toss in half of the olive oil and season with salt and pepper. Cook in the oven for 30-35 minutes or until tender and golden.
Meanwhile, to make the beetroot relish, heat the remaining olive oil in a medium frying pan over a medium heat. Add half of the red onion and cook, stirring, for 3 minutes, or until soft. Add the beetroot, balsamic vinegar, mustard and water. Cook, stirring occasionally, for a further 8-10 minutes, or until the onion and beetroot become sticky. Remove from the pan and set aside. Wipe the pan clean with a paper towel.
Heat a splash 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 and cook, stirring, for 1 minute or until fragrant. Transfer the onion mixture to a medium bowl.
Add the lentils to the onion mixture and mash using a fork or potato masher. Add the fine breadcrumbs and fetta cheese. Stir until well combined. Shape into patties (one per person).
Heat a little olive oil in the same frying pan over a medium-high heat. Cook the patties for 4 minutes on each side or until golden.
To serve, assemble your burgers. Place a couple of gem lettuce leaves on each plate and top with a lentil patty, tomato slices and beetroot relish. Top with another gem lettuce leaf and serve with the sweet potato fries.