Introduction
This delicious recipe brings together fresh vegetables, hearty lentils, and flavorful patties, making for a satisfying meal that can be enjoyed by everyone. Whether you prefer beef or veggie options, this recipe is versatile and packed with flavor. Perfect for a casual dinner or a fun meal with friends, these burgers will surely impress.
Detailed Ingredients with measures
4 gherkins
2 ripe tomatoes
200g red cabbage
Red wine vinegar
½ an iceberg lettuce
½ a cucumber
Extra virgin olive oil
1 x 400g tin of green lentils
250g higher-welfare minced beef or veggie mince
Olive oil
4 slices of Cheddar cheese (60g total)
4 small burger buns
Optional: tomato ketchup and/or mayo
Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
Yield
4 burgers
Method
1. Slice the gherkins and tomatoes; set aside.
2. Finely slice or grate the red cabbage, then toss in a mixing bowl with 1 tablespoon of red wine vinegar.
3. Shred the lettuce and slice the cucumber; place in another mixing bowl and dress with 1 tablespoon of extra virgin olive oil.
4. Drain the lentils and pat dry with kitchen paper. Blitz in a food processor with the mince and a pinch of black pepper. Divide the mixture into 4 equal pieces and shape into 3cm-thick patties.
5. Place a large non-stick frying pan on medium heat. Brush the patties with 1 tablespoon of olive oil, then carefully place in the hot pan. Cook for 4 minutes on each side, or until just cooked through, nudging the patties towards the edge of the pan to sear the sides.
6. When the burgers are looking good, place a slice of cheese on top of each one. Add a splash of water to the pan (the steam will help the cheese to melt), then cover for an extra 4 minutes, or until melted.
7. Cut the buns in half (toast them if you like). Add a dollop of ketchup and/or mayo (if using) to each base, then place a burger on top.
8. Layer the gherkin, tomato, and cucumber slices, and a pinch of lettuce on top of each one, then pop the lids on. Serve the rest of the lettuce, cucumber, and tomato on the side, along with the pickled cabbage.
Detailed Directions and Instructions
1. Prepare the Vegetables
Slice the gherkins and tomatoes into thin rounds and set them aside for later use.
2. Prepare the Pickled Cabbage
Finely slice or grate the red cabbage. In a mixing bowl, toss the shredded cabbage with 1 tablespoon of red wine vinegar to add flavor and enhance its crunch.
3. Dress the Lettuce and Cucumber
Shred the iceberg lettuce and slice the cucumber. Place both in another mixing bowl and dress with 1 tablespoon of extra virgin olive oil, tossing to ensure even coverage.
4. Prepare the Burger Patties
Open the tin of green lentils, drain them, and pat them dry with kitchen paper. In a food processor, blitz the lentils together with the minced beef (or veggie mince) and a pinch of black pepper until well combined. Divide the mixture into 4 equal portions and shape them into patties about 3cm thick.
5. Cook the Burger Patties
Heat a large non-stick frying pan over medium heat. Brush the patties on both sides with 1 tablespoon of olive oil before carefully placing them in the hot pan. Cook for approximately 4 minutes on each side or until just cooked through, nudging the patties toward the edge of the pan to sear the sides as needed.
6. Melt the Cheese
Once the burgers have a nice color, place a slice of Cheddar cheese on top of each patty. Add a splash of water to the pan to create steam, then cover the pan with a lid for an additional 4 minutes or until the cheese has completely melted.
7. Assemble the Burgers
Cut the burger buns in half, toasting them if desired. Add a dollop of ketchup and/or mayo to each bottom bun, then place a cooked burger patty on top.
8. Finish the Burger with Toppings
Layer the prepared gherkin, tomato, and cucumber slices on top of each burger, finishing with a small pinch of shredded lettuce. Place the tops of the buns on the assembled burgers.
9. Serve
Serve remaining shredded lettuce, cucumber, and tomato on the side along with the pickled cabbage for added crunch and flavor.
Notes
Cooking Tip
Make sure to not overcrowd the pan when cooking the patties; it helps in achieving an even cook and a sear.
Optional Additions
Feel free to add other toppings like sliced onions, avocado, or your favorite sauces to personalize your burgers further.
Storage
Any leftover ingredients can be stored separately in the refrigerator for up to 3 days. Reassemble and warm up the burgers as needed.
Cook techniques
Slicing
Use a sharp knife to slice the gherkins and tomatoes evenly to ensure they fit nicely in the burger.
Shredding
For the iceberg lettuce and red cabbage, use either a knife or a grater to shred them finely. This allows for a better texture and integrates well into the burger.
Tossing
When mixing the red cabbage with red wine vinegar, toss gently to ensure an even coating without bruising the leaves.
Blitzing
In a food processor, pulse the lentils and meat until combined. Avoid over-processing, as you want some texture in the patties.
Shaping Patties
Divide the mixture into equal parts and shape them into 3cm-thick patties for even cooking. Ensure they are compact to prevent them from falling apart during cooking.
Pan-Frying
Cook the patties in a non-stick frying pan over medium heat. Brush with olive oil for added flavor and ensure they get a good sear.
Melting Cheese
Add a splash of water to the pan while covering it to create steam, which helps the cheese melt evenly over the patties.
Layering
When assembling the burgers, layer ingredients starting with the sauce, then add the patty, and finish with vegetables for a balanced flavor.
Serving
Serve the remaining shredded lettuce, cucumber, and tomato, along with pickled cabbage, on the side for a refreshing accompaniment.
FAQ
Can I use other types of cheese?
Yes, you can use any melting cheese you prefer, such as mozzarella or gouda.
Is there a vegetarian option for the patties?
Yes, you can replace the minced beef with veggie mince or additional mashed lentils.
How long can I store the leftovers?
Leftover patties can be stored in the fridge for up to 3 days. Reheat thoroughly before serving.
Can I make the patties ahead of time?
Absolutely! You can prepare and shape the patties in advance, then store them in the fridge or freezer until you’re ready to cook.
What can I substitute for red wine vinegar?
You can use apple cider vinegar or white wine vinegar as a substitute for red wine vinegar.
Conclusion
The combination of fresh vegetables, lentils, and minced beef or veggie mince creates a delicious and nutritious burger. The textures and flavors harmonize with the melted Cheddar cheese and the tangy pickled cabbage, making this meal an enjoyable experience. The garnishes add freshness, and customizing with ketchup or mayo allows for personal preference.
More recipes suggestions and combination
Veggie Lentil Tacos
Use the lentil and veggie mince mixture as a filling for soft tortillas. Top with diced tomatoes, shredded lettuce, and a drizzle of lime juice for a fresh taco night.
Red Cabbage Slaw
Toss the finely sliced red cabbage with a bit of red wine vinegar, olive oil, and a pinch of salt to create a crunchy and tangy side dish that pairs well with grilled meats or sandwiches.
Cheddar Stuffed Peppers
Mix the lentil and minced mixture with cooked rice and spices, stuff into halved bell peppers, top with cheese, and bake until the peppers are tender and the cheese is bubbly.
Lentil Salad Bowl
Combine the drained lentils with diced cucumber, tomatoes, and shredded lettuce. Dress with olive oil and vinegar for a light and healthy salad that can serve as a main or side dish.
Mini Slider Party
Make smaller versions of the burgers using the same lentil and mince mixture. Serve with a variety of toppings and sauces for a fun slider bar at your next gathering.
