These vegetarian burgers are full of herbs and garlic, giving them plenty of punch. The protein packed lentils ensure they are also perfectly filling. To serve, layer the burgers with rocket, then drizzle with the luxurious creamy cashew sauce.
melted ghee, butter or olive oil, for greasing
2 large handfuls of mizuna or rocket (arugula), to serve
1 red apple, cored and sliced into thin wedges
2 tablespoons ghee, butter or olive oil
1 brown onion, chopped
4 garlic cloves, chopped
1 large handful of mixed thyme, rosemary and sage, finely chopped
2 cups thinly sliced portobello mushrooms
1 cup cooked lentils
2 cups almond meal, or other ground nuts
2 tablespoons dijon mustard
2 free-range eggs
Cashew cream aïoli:
11/2 cups cashew nuts, soaked in water overnight
1 tablespoon dijon mustard
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 garlic clove
1 tsp apple cider vinegar
To make the cashew cream aïoli, drain the cashews, then rinse well. Place in a food processor with the remaining aïoli ingredients, 1/2 cup water and a large pinch of sea salt and freshly ground black pepper. Blend until smooth, thick and creamy, adding a little more water if needed to achieve the perfect consistency.
To make the burgers, melt the ghee in a large frying pan over medium heat. Add the onion, garlic and herbs and sauté for 10 minutes, or until the onion is soft and slightly browned. Add the mushrooms and continue to cook for 5 minutes, or until browned. Season generously with sea salt and freshly ground black pepper, remove from the heat and leave to cool.
Put the cooled mushroom mixture in a food processor with the remaining burger ingredients. Blend until well combined.
Grease a large frying pan and place over medium heat.
Shape the mushroom mixture into 12 balls. Place half the balls in the frying pan and press down gently to form burger shapes. Cook for 5–6 minutes on each side, or until lovely and golden. Remove from the pan and keep warm while cooking the remaining burgers.
To serve, stack three burgers per serve with the mizuna, apple wedges and cashew cream aïoli. Sprinkle with extra black pepper and serve.