Ingredients
Vegetarian lentil and chickpea burgers
Tahini sauce
Method
1.In a large frying pan, heat half the oil on medium. Sauté onion for 5 minutes. Add garlic and cook for 1 minute or until fragrant. Cool slightly.
2.In a food processor, place onion mixture, lentils, chickpeas, rice and pesto, then blend until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.
3.In a large, non-stick frying pan, heat remaining oil on medium. Cook patties for 2 minutes each side or until heated and golden.
4.For the tahini sauce: In a bowl, whisk sour cream, tahini and water.
5.Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread.
Note
- You can feeze uncooked patties for up to 2 months.
