Puy lentil, wensleydale and olive burgers

I made these burgers last night, adapted from the Food for friends: modern vegetarian cooking at home recipe for Puy Lentil, goat’s cheese & olive burgers, by Jane and Ramin Mastowfi with Kalil Resende. The recipe was listed in April’s edition of BBC Good Food magazine.

The original recipe used goats cheese, but I’m not a fan so I replaced it with some wensleydale cheese instead. I also made the recipe for 4 rather than the 8 servings in the recipe.

Ingredients: Serves 4

150g/6oz Puy Lentils

3 tbsp vegetable oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 celery stick, finely chopped

50g wensleydale cheese

1 tsp dried rosemary (or a sprig of fresh rosemary, leaves finely chopped)

70g/3oz fresh breadcrumbs

100g/4oz pitted black olives, roughly chopped

1 egg, beaten

bread rolls, cherry tomatoes, lettuce leaves and grated cheese to serve

Method:

1.Heat oven to 180C/160C fan/gas 4. Pour 400ml cold water into a saucepan with the lentils and bring to the boil. Simmer until cooked- they should be quite soft (approximately 20/25 mins). Drain off any excess water.

2. Heat 1 tbsp oil in a pan and add the onion, garlic and celery. Cook on a low heat for about 10 mins until they are soft, but not coloured. Take the pan off the heat and crumble in the wensleydale cheese, mixing it well. Then add the rosemary and breadcrumbs, and stir them through.

3. Cover a baking tray with greaseproof paper. Add the olives, egg and some salt and pepper to the lentils and roughly blend into a paste, using a hand blender or food processor. Add the onion and cheese mix to the paste, then mix it thoroughly by hand. Check the seasoning, then form the mixture into 4 burgers. Put them on the baking tray and chill in the fridge for 15 mins.

4. Put the remaining 2 tbsp of vegetable oil in a frying pan and fry the burgers for 3 mins on each side. Put them back on the baking tray and finish them in the oven for 10 mins before you are ready to eat. Serve with your favourite toppings, such as slices of cheese, chutney and onions, and some salad. I used grated cheese, cherry tomatoes and salad leaves. I also made some delicious little roasted potato chunks to accompany the burger… an utterly scrumptious meal!

I have heard great things about Brighton’s vegetarian restaurant scene. I’m not a vegetarian myself,  but I do enjoy many meat-free meals and find it really refreshing to find a vast choice of vegetarian food choices on a menu. If this recipe is anything to go by, I imagine a trip to Brighton’s Food for Friends restaurant will not disappoint… this place is definitely on my to-do list!

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4 Responses to Puy lentil, wensleydale and olive burgers

  1. Rhiannon says:

    These look great, I love eating veggie burgers, but I’m alwys nervous making them in case they don’t stick together!

  2. Yeah I know what you mean, these worked out really well actually. I think by using one egg to make the 4 burgers helps them stick well.

  3. rhiannong says:

    I’ve just got round to making these tonight, they were delicious!

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