Mushroom & Lentil Burgers with Courgette Chips Recipe
A mouthwatering vegetarian mushroom and lentil burger made with mushrooms and grated carrot, seasoned with garlic and Italian herbs. Serve in a crusty ciabatta roll with fresh lettuce, tomato, and a topping of fried onions and tomato sauce, accompanied by crispy Parmesan zucchini chips.
Ingredients
Chips
- black pepper (to taste)
- 90 grams bread crumbs
- 1 whole courgette
- 1 whole egg
- 2 tbsp olive oil
- 10 grams parmesan or pecorino cheese
- salt (to taste)
- 30 grams plain flour
bean burger
- 0.5 slices brown bread
- 2 cloves garlic
- 3 tbsp olive oil
- 10 grams lettuce
- 1 whole tomatoes
- 0.5 tin tinned green lentils
- black pepper (to taste)
- 2 rolls ciabatta rolls
- salt (to taste)
- 1 tsp Italian herbs
- 0.5 whole lemon
- 250 grams mushrooms
- 2 whole onions
- 1 tbsp soy sauce
- 1 whole carrots
- 0.75 tbsp tomato sauce
Instructions
- set the oven to 180C 350F or gas mark 5, cover the baking tray with foil, add 1/4 of the oil to the baking tray, drain and rinse the lentils, coat the lentils in oil, spread the lentils on the baking tray, cook for 10 minutes
- peel and chop the half the onion(s) finely, heat the frying pan with 1/4 of the oil, cook the onions till soft
- peel and crush the garlic, add to the frying pan, cook for a minute or two
- wash and roughly chop the mushrooms, add to the frying pan, cook until golden brown, add the Italian herbs to the frying pan, cook for a minute or two
- using a food processor blend the bread into fresh breadcrumbs, set a side half the breadcrumbs leave the remainder in the processor, peel and grate the carrots
- remove the lentils from the oven, place 3/4 of the lentils in the food processor, add half the contents of the frying pan to the processor, blend the ingredients in a food processor till finely chopped but not pureed, empty the lentils mixture into a bowl
- add the breadcrumbs to the bowl, add the remaining contents of the frying pan, add the grated carrot to the bowl, squeeze the lemon(s) . add the lemon juice to the bowl, add the soy sauce, season with salt and pepper
- place on a plate wrap in cling film rest for 10 minutes in the fridge, form the lentil mixture into burgers
- wash the courgettes chop into chip shapes
- place the flour on a plate, place the breadcrumbs on a plate, grate the parmesan onto the breadcrumb plate and mix the breadcrumbs and parmesan together with salt and pepper
- break the egg(s) into the shallow bowl and beat with a fork, season with salt and pepper
- pour half olive oil onto the baking tray and half into a cup, organise the breading ingredients into a row with the flour first , then the egg and finally the breadcrumbs.
- dip the courgette chip into the flour, then dip the courgette chip into egg, then dip the courgette chip into the breadcrumbs and parmesan coat the courgette chip fully, place the crumbed courgette chip onto the oiled baking tray and dab the courgette with oil from the cup using a pastry brush, repeat for each courgette chip. place in the oven, bake for 10 minutes turning once part way through cooking
- remove the burgers from the fridge, heat the frying pan with 1/4 of the oil, add the burgers to the frying pan cook till golden brown on both sides
- peel and slice the remaining onion, heat the frying pan with 1/4 of the oil, add the onions and cook till soft
- cut the ciabatta rolls in half, lightly toast, add the lettuce to the roll, slice the tomato and add to the lettuce, place the lentil burger on top of the tomatoes, add the cooked onions, add the tomato sauce, place the burger on to a serving plate
- remove courgette chips from the oven and add to serving plate with the burger
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