Puy lentil goats cheese and olive burgers recipe

These vegetarian burgers from Food for Friends are great as an addition to a summer lunch in the garden

"These are great as an addition to a summer lunch in the garden – throw them on the barbeque, perhaps – or simply as a supper for the family during the week. We like to serve them in toasted focaccia with chilli jam, accompanied by some oven-baked potato wedges tossed in olive oil and lemon thyme, and a crisp leaf and tomato salad."

Makes 6-8 burgers

Ingredients

700ml water
375g puy lentils
3 tbsp vegetable oil
250g onion, chopped
2 cloves of garlic, finely chopped
1 celery stick, finely chopped
1 x 250g log of goat’s cheese, skinned
1 sprig of rosemary, leaves finely chopped
150g breadcrumbs (gluten-free if needed)
200g pitted black olives, roughly chopped
1 egg, beaten
1 tsp salt
Freshly ground pepper

Method

Preheat the oven to 180°C/gas mark 4. Put the cold water in a saucepan with the lentils and bring to the boil. Simmer until the lentils are cooked; they should be quite soft. How long this takes will depend on how fresh the lentils are, but allow about 30 minutes. Drain any excess water off.
Heat a tablespoon of the oil in a pan and add the onions, garlic and celery. Cook on a low heat for about 10 minutes until they are soft but without any colour. Take the pan off the heat and crumble in the goat’s cheese, mixing it well. Then add the rosemary and the breadcrumbs and stir them through.
Cover a baking tray with greaseproof paper. Add the chopped olives, egg, salt and pepper to the lentils and roughly blend into a paste, using a hand blender. Add the onion and cheese mix to the paste and mix it thoroughly by hand. Check the seasoning and then form the mixture into burgers. Put them on the baking tray and chill in the fridge for 15 minutes.
Put the remaining 2 tablespoons of vegetable oil in a frying pan and shallow-fry the burgers for 3 minutes on each side. Put them back on the baking tray and finish them in the oven for 10 minutes before you are ready to eat. Serve with your favourite toppings such as onions, chutneys and slices of cheese.

Recipe from Food for Friends: Modern vegetarian cooking at home by Jane and Ramin Mostowfi with Kalil Resende. Published by Infinite Ideas

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Comments

Kitchen friendly version

Average rating: 0/5

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Thursday 28 July 2011

Puy lentil goats cheese and olive burgers recipe

Ingredients

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