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Vegan beetroot and lentil burger with coriander alioli

Vegan beetroot and lentil burger with coriander aioli

Vegan beetroot and lentil burger with coriander aioli

Published Aug 29, 2016

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Try this easy vegan burger recipe for Green Monday.

For the burger patties (makes 4 large patties)

1 medium beetroot grated or finely diced

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1 tin of lentils, drained

1 T tomato paste

½ and onion, finely diced

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2 cloves of garlic, minced

¾ cup Ground flaxseed

1 tsp fresh thyme leaves

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Salt and freshly cracked black pepper

Combine all ingredients and mix by hand until the lentils are squashed and the mixture comes together and becomes firm. Heat a pan and fry a little bit of the mix in some olive oil to check the seasoning, adjust if necessary.

Divide into your desired sized patties and work them with wet hands to get them to stay together nicely.

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For the vegan mayo (makes about one to 1.5 cups)

1 x 300g carton of plain tofu

1 tbsp water

1 pinch of salt

1 tbsp lemon juice

3 tsp brown sugar

1 heaped teaspoon English mustard

1 tbsp olive oil

3 tsp white vinegar

Place all ingredients into a food processor and blend until smooth. Check the flavour and add more acid or seasoning if necessary.

For Chef Alex's variation

5 cloves of garlic

1 handful coriander

Roast the garlic in the skin at 180c until soft. Squeeze out of the skin and add to the mayo. Add the coriander and blend until combined.

The mayo needs to rest for about 3 hours so that the flavour can intensify. It can be kept in the fridge for about 3 - 4 days.

To assemble

Fry the patties in olive oil for about 3 minutes a side.

Toast the burger bun and smear with the aioli. Layer it up with lettuce, tomato, red onion, gherkins, your patty, fried mushrooms and brinjal. Basically, go wild with whatever toppings and fillings you want! Homemade basil pesto works well too. Serve with crispy onion rings, chips, and some more mayo for dipping.

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