Name: Portobello mushroom and lentil burgers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Cashew cream aioli; 235 gram cashew nuts, soaked in water overnight; 1 tablespoon dijon mustard; 60 millilitre extra virgin olive oil; juice of 1/2 lemon; 1 clove garlic; 1 teaspoon apple cider vinegar; 125 millilitre water; 1 pinch sea salt; 2 tablespoon ghee, butter or olive oil, plus extra for greasing pan; 1 brown onion, chopped; 4 clove garlic, chopped; 1 handful mixed thyme, rosemary and sage, finely chopped; 180 gram portobello mushrooms, thinly sliced; sea salt and ground black pepper, to taste; 215 gram cooked lentils; 200 gram almond meal or other ground nuts; 2 tablespoon dijon mustard; 2 free-range eggs; 2 handfuls of mizuna or rocket, to serve; 1 red apple, cored and sliced into thin wedges, to serve

Ingredients

Cashew cream aioli

235 gram cashew nuts, soaked in water overnight

1 tablespoon dijon mustard

60 millilitre extra virgin olive oil

juice of 1/2 lemon

1 clove garlic

1 teaspoon apple cider vinegar

125 millilitre water

1 pinch sea salt

2 tablespoon ghee, butter or olive oil, plus extra for greasing pan

1 brown onion, chopped

4 clove garlic, chopped

1 handful mixed thyme, rosemary and sage, finely chopped

180 gram portobello mushrooms, thinly sliced

sea salt and ground black pepper, to taste

215 gram cooked lentils

200 gram almond meal or other ground nuts

2 tablespoon dijon mustard

2 free-range eggs

2 handfuls of mizuna or rocket, to serve

1 red apple, cored and sliced into thin wedges, to serve

Method

1.To make the cashew cream aioli, drain the cashews, then rinse well. Place in a food processor with the remaining aioli ingredients and some freshly ground black pepper. Blend until smooth, thick and creamy, adding a little more water if needed to achieve the perfect consistency. Set aside.

2.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.

3.Put cooled mushroom mixture in a food processor with remaining burger ingredients. Blend until well combined.

4.Grease a large frying pan and place over medium heat. Shape mushroom mixture into 12 balls. Place half the balls in frying pan and press down gently to form burger shapes.

5.Cook for 5–6 minutes on each side, or until lovely and golden. Remove from pan and keep warm while cooking remaining burgers.

6.To serve, stack three burgers per serve with the mizuna, apple wedges and cashew cream aioli. Sprinkle with black pepper and serve.

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Ingredients

Method

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