video password: RYW [case sensitive]
quantities for different serving sizes
Feel free to increase or decrease as you like or need.
The burger patties can be prepared and stored in the fridge for a few days before cooking, This may actually help prevent them falling apart. The sauce can also be prepped ahead & refrigerated.
variations for dietary requirements & fun
carnivore – See the beef burger recipe!
nut free – Replace the almonds with bread crumbs (not slow carb)
sesame free – Serve with mayonnaise instead of the tahini sauce or use nut butter such as almond or cashew butter.
too bland – Season with salt & pepper.
can’t find tahini? – Tahini is ground up sesame seeds and is usually found in the ‘health food’ section of the supermarket. You might need to go to a dedicated health food store to get it. In Australia it’s readily available in supermarkets or middle eastern grocery stores.
still can’t find tahini? – Replace with almond or other nut butter
can’t find sherry vinegar? – Replace with lemon juice or other wine vinegar.
burgers burning – You may need to turn the heat down on these burgers. Unlike beef burgers where a high heat is best – slightly mroe gentle cooking may be better for our lentil burger friends.
burgers falling apart – They are delicate! Next time push the patties together more firmly before cooking. Letting the patties rest for 1/2 an hour or longer in the fridge before cooking can help as well. Make sure you leave the burgers to cook and form a good crust before attempting to turn them over.
Great on their own. Feel free to dress the spinach with your favourite dressing before serving.
These burgers are great pretty much any where you’d normally serve a beef or other burger patty.
OK stored in the fridge but difficult to reheat without them falling apart.
video password: RYW
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lentil burgers with tahini sauce recipe
1 can lentils (400g / 14oz), well drained
1 teaspoon ground cumin
1 cup ground almonds (100g / 3.5 oz)
3 tablespoons sherry vinegar
3 tablespoons tahini
1. Whizz 1/2 the lentils, almonds & cumin in a food processor until smooth. Add remaining lentils and pulse until just combined but still chunky.
2. Heat a few tablespoons peanut oi in a large frying pan on a very high heat.
3. Cook burgers for about 2 minutes each side until well browned and hot. They can be delicate so be careful when turning.
4. Combine vinegar, tahini and 4 tablespoons water in a small bowl and season. Add more water if you prefer a runnier sauce.