baby red lentil burger
Recipe by Simon Bryant
100g (½ cup) dirt(y) baby red lentils
1 large golden shallot, finely sliced
20g plain flour
1 teaspoon Dijon mustard
1 teaspoon green peppercorns, crushed
2 tablespoons extra virgin olive oil
Place the lentils and 2 cups of cold water in a pan over medium heat. Bring to a simmer and cook for 45 mins or until the lentils are mushy and there is very little or no water left.
Line a tray with baking paper. Place a heavy-based saucepan over medium heat and add the butter. Fry the shallot for a minute or so until just soft, then add the flour and cook, stirring for a minute until the ingredients bind together. Stir in the lentils, mustard and peppercorns and cook for another minute. Turn the lentil mixture out onto the prepared tray and cover with baking paper. Using a palette knife to smooth and compress the lentils into a patty, then pop in the fridge for an hour to set.
Remove the tray from the fridge and cut the lentil patty into two. Place a heavy-based frying pan over medium heat and add the olive oil. Fry the patties for about a minute on each side until well coloured.
Serve with your favourite sauces and fillings in a burger bun.