Veggie Burger

Ingredients

• 150 g red lentils
• 2 stalks thyme
• 1 bay leaf
• 1 whole grain bun (from yesterday)
• 1 small onion
• 1 Garlic clove
• 3 tbsp sunflower oil
• 2 stalks Parsley
• 1 Green Chili Pepper
• 1 small carrot
• Salt
• a pinch ground cumin
• a pinch ground coriander
• nutmeg
• Cayenne pepper
• 1 egg
• 2 tbsp spelt flour
• 4 whole grain buns
• 100 g cream cheese
• 2 tbsp Orange juice
• 0.5 small zucchini
• 0.5 Carrot
• 2 Spring Onions
• 30 g fresh herbs (e.g., watercress or wild garlic)
• Salt
• Pepper

Instructions

1. 1.

   Rinse the lentils under running water, cover them with plenty of water in a pot, add the thyme stems and bay leaf, bring to a boil, then simmer covered for about 15 minutes until tender.

2. 2.

   Preheat the oven to 220°C (428°F) with both lower and upper heat.

3. 3.

   Drain the lentils and let them drain well. Remove the thyme and bay leaf.

4. 4.

   Soak the bun in warm water. Peel the onion and garlic, finely dice them. Sauté in 1 tbsp oil until translucent. Wash the parsley, shake dry, pluck leaves and finely chop. Add to the onion mixture and stir briefly. Remove pan from heat. Halve the chili pepper, remove seeds and membranes, finely chop the flesh. Peel and grate the carrot finely. Squeeze out excess water from the bun.

5. 5.

   Mix the lentils with chili, salt, the onion mixture, the squeezed bun, carrot, spices, and egg. Knead well and season to taste. Incorporate spelt flour until the mixture is firm enough to shape. Form 4 patties. Fry in remaining oil for 6-8 minutes on each side until golden brown.

6. 6.

   Halve the buns horizontally. Mix cream cheese with orange juice and spread on the cut surfaces of the buns. Wash, trim, and slice zucchini lengthwise into thin slices. Peel carrot and slice lengthwise into thin rounds. Trim spring onions and slice into fine rings. Rinse herbs and let them drain. Distribute herbs on the bottom bun, place the burgers with prepared vegetables on top, season with salt and pepper, cover with the lid and serve.