This week, I decided to make a delicious recipe that I haven’t made in a few months. Joe Wicks’ Lentil Burger is super tasty and makes enough for left overs to have with a salad the next day. He advertises his recipe as one of his ‘lean in 15’ dishes, meaning it only takes you 15 minutes to make. I cannot agree with this statement. It took me at least an hour to make this with all the preparation of the vegetables. Who knows, maybe I’m just slow at grating carrots?
The burgers are made up of lentils, carrot, onion and garlic, seasoned with cumin and parsley and bound together with eggs and chia seeds. The original recipe uses breadcrumbs instead of chia seeds.
I began by cooking the lentils in veg stock and then put them to one side to cool a bit. I chopped the onion and garlic and grated the carrot and fried it all together in a pan with coconut oil.
Once the lentils had cooled slightly, I added chopped parsley, two tablespoons of chia seeds and an egg and mixed it all together. I then added the cooked veg and combined into small patties which I placed into a frying pan with coconut oil. Frying them first seals the edges of the burgers.
Once all the patties had been pan fried, I placed them on a parchment lined baking tray with portobello mushrooms and cooked in the oven for about 8-10 minutes on fan 180. To arrange the burgers, I placed the mushroom on the bottom, followed by the burger, sliced tomato and wilted spinach, topped with walnuts and grated cheddar cheese.
I really love eating this but the preparation is a lot of work, hence why I don’t make it very often. It’s definitely worth it though, especially if you double the ingredients and freeze the leftovers. You can find the original recipe here.
I hope you’ve enjoyed this recipe. If you have any suggestions that you would like me to make and share, please leave a comment below! I’d also love to know your thoughts on this recipe!
Thanks for reading!