Veggie burger patty can be made with any type of lentil and will taste just as good. The only difference is cooking time – green lentils take slightly longer than red lentils. Lentil patties can also be baked in the oven, as well as fried.
6 slices of any hard cheese made without rennet
6 large lettuce leaves (e.g. Romano)
70g BBQ sauce
For the meatballs:
1 cup green lentils
¾ cup rolled oats
½ cup refined sunflower seeds
1 tbsp flaxseed meal
¾ cup breadcrumbs
3 tbsp soy sauce
1 tsp. ground ginger
1-1/2 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. pepper
oil for frying
Step by step recipe
Boil the lentils until tender: pour 2 cups of water, bring to the boil, reduce the heat and simmer for 20 minutes.
Rinse the lentils in a sieve and drain.
Mix the linseed flour with the water to a pulp and leave to thicken slightly.
In a large bowl, combine the lentils, flax meal mush and all the other ingredients for the cutlets (except the breadcrumbs). Mix well.
Shape the mixture into cutlets slightly smaller than the size of a bun and roll in breadcrumbs.
Fry the cutlets in vegetable oil until crispy.
Cut the tomato into thin rings.
Assemble the burgers: grease the bottom half of the buns with BBQ sauce, arrange the cutlets on them and top with the tomato and cheese slice. Lightly melt the cheese under the grill. Place a salad leaf on top, cover with the top of the buns and serve.