About 15 years ago when I was at Uni in Parkville, a cafe, that I would regularly visit on Lygon St, called Trotters, served the BEST lentil burgers. This is my attempt to re-create them, and from what I can remember, I think they go pretty close.
To make these burgers, it literally takes 5-10 minutes plus cooking time – thank you food processor! Once processed the mixture doesn’t look overly appealing, but don’t let that be a deterrent. These burgers are obviously vegetarian, but if you were vegan you could omit the egg and use some ground flaxseed with some water to assist with the binding, but I say, leave the egg in!! This type of burger will keep in the fridge for 3-4 days in an airtight container or they will freeze well.
The hommus goes quite nicely, but if you’re not a hommus fan, a natural yoghurt will work as a good replacement. We had the burgers with a kale and roast beetroot and cauliflower salad, but a simple rocket salad and some turkish bread would be lovely or put it into a bun, add some rocket, tomato, beetroot and hommus and you have an actual burger.
The kids quite enjoyed these tonight, especially as they had something to dip them in. I didn’t tell them that were lentil burgers, we just called them burgers, as I knew that Mark would turn his nose up before trying them if he heard the word lentils.
Makes 14 patties
- 2 x 400g tin of brown lentils
- 1/2 red onion, finely chopped
- 1/2 carrot, peeled and grated
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 cup rolled oats
- 1 big handful flat leaf parsley
- 3 spring onions, roughly chopped
- 2 eggs
- 1 tbs lemon juice
- 1-2 tbs olive oil for frying
- 1 x 400g tin of chickpeas, drained and rinsed
- 1 1/2 tbs tahini
- 1 clove of garlic (more if you like a strong garlic flavour)
- 1/2 tsp salt
- Juice of 1 lemon
- 1 tbs olive oil
- Rinse lentils and place into a food processor. Add carrot, onions, garlic, spices, oats and parsley. Process on medium until it starts to come together.
- Add the eggs and juice and process until thoroughly combined. Keep an eye on the consistency as you want to maintain some texture, so be careful not to over process (my mixture in the photos is a little bit over processed!).
- Refrigerate for 20-30 minutes to allow for easier shaping.
- Remove from the fridge and shape into 14 patties.
- Heat a frypan over medium heat, add oil and cook patties with the lid on for ~5 minutes on each side. Set aside.
- To make the hommus, place chickpeas, tahini, garlic and salt in food processor and process on medium to breakdown the chickpeas.
- With the motor still running, add olive oil and lemon juice and process until smooth.
- If you would prefer and more runny consistency, add extra olive oil or water.
- Serve patties with hommus and salad or in a bun with salad veggies.