Ingredients:
For the burger
400g cooked lentils
Barley and lentil burgers with a sweet and spicy salsa
150g pearl barley
100g red onion, finely chopped
60g butternut squash, grated
1/2 green pepper, finely chopped
2 x tsp garlic puree
2 x tsp tomato puree
2 x tsp ground cumin
¾ tsp chilli powder
Large pinch of salt
2 x tbsp chopped parsley
1 - 2 tbsp fine breadcrumbs
For the Salsa
100g cucumber, finely diced
100g pepper, finely diced
100g pineapple, finely diced
100g mango, finely diced
100g sweet corn
100g cherry tomatoes, quartered
1 x tbsp chopped coriander
The zest of 1 lime
The juice of 2 limes
1 - 2 x tsp finely chopped chilli
Method:
For the salsa
Combine all the salsa ingredients together and leave covered in the fridge until ready to serve
For the burgers
In a frying pan, cook the onions, butternut squash and pepper until tender
Using your food processor, puree half the lentils until smooth
Mix the pureed lentils with the remaining lentils, the cooked onions, butternut squash and peppers and the remaining ingredients and mix together until thoroughly combined
Cover and place the mixture in the fridge for 30 minutes or until firm
Once the mixture is firm, dive into four large burgers or eight smaller ones and shape into patties
Using a frying pan or flat griddle
Cook the barley and lentil burgers for a few minutes or until golden brown on both sides
Serve with the chilled salsa with your favourite salad and enjoy
Mix it up a bit:
This recipe is not only vegetarian, but vegan as well
To make it gluten free, use gluten free bread for the breadcrumbs
Try replacing some of the lentils for some of your favourite pulses
- Prep time: 20 mins plus chilling and cooking time
- Makes: 4 regular sized burgers
- Level of difficulty: Easy
Recipe courtesy of QVC