RECIPES

Mixed sprout burger in wholemeal bap with green leaves + lemon garlic mayonnaise

This is a perfect recipe to use pre-cooked lentils. The ratio of lentils to sprouts and seeds should be approximately 50-50. If you have the lentils ready cooked, this dish can be made in minutes.
Use whichever sprouts you have. Chickpeas, mung beans or sunflower seeds are a good combination. Sunflower sprouts add a peppery taste to burgers.

Ingredients for the Burger
(Sufficient for 4)

• 100 ml tomato sauce recipe 1
• 80 grams red lentils
• 100-150 ml water
• 25-50 grams ground hemp seed~ finly ground
• 200-300grams of mixed sprouts; chickpeas-mung beans-sunflower seeds
• 1 grated carrot
• 25 ml hemp oil
• 50 grams polenta meal for coating the burgers
• A little oil for frying
• Salt and pepper
• 1 medium saucepan and 1 frying pan

Method

• Place the tomato sauce, water and lentils in the pan. Simmer for about 20 minutes until tender i.e. most of the sauce absorbed into the lentils and the mix quite firm.
• Grind the hemp seeds in a seed or coffee grinder and mix with the hemp oil.
• Place the sprouts in the food processor, and pulse for 2 lots of 15- 20 seconds until well ground.
• Mix thoroughly the sprouts, seed/oil mix, grated carrot and cooled lentils in a suitable bowl and season to taste.
• Then with a little water on your hands to stop the mix sticking to them, form into burger patties and coat them with the polenta flour.
• Lightly fry them for about 2 minutes on both sides until crisp and golden.
• Slice and butter the bap, placing the burger on top with a selection of leaves and lashings of garlic mayonnaise.

Leftovers:

Will keep 2-3 days covered in the fridge you can change the coating for example breadcrumbs or a little chilli and paprika mixed into the polenta.
For the green leaves and lemon garlic mayonnaise Using a selection of leaves gives colour. Rocket particularly works well with burgers.
For mayonnaise recipe refer to Kitchen>Mayonnaise+dressings