Lentil Burgers & Oregano Potato Wedges

Lentil Burgers & Oregano Potato Wedges

Because who needs McDonalds when you've got these bad boys to come home to...

Unfortunately this is the only photographic evidence of my accomplishment :(

I decided to cook for the masses and feed a few of my housemates this evening...

These burgers are pretty simple to make and had the seal of approval from all those involved in consuming them. 

I've put measurements of seasoning in the ingredients list below, but to be honest...nutritional yeast, ketchup, lemon juice etc; I just throw them in and sample it along the way until I think it tastes delicious. 

Obviously with it being vegan, you can eat it raw and not worry about salmonella...

So please feel free to add more or less of this or that to get it tailored exactly to where your taste-buds want it

Apologies for the lack of 'along the way' photos. For pretty much the whole time my hands were covered in mushed up lentils so I couldn't touch my phone ;(

Ingredients

Feeds 6 hungry mouths

Potato Wedges

2kg Potatoes 

Dried Oregano

Salt & Pepper

Sunflower oil

Burgers

6 x wholemeal burger buns

250g French style or green lentils

1 cup nutritional yeast

1 1/2 cup breadcrumbs

1/2 cup wholemeal flour

1 white onion

1 orange

1 1/2 cup Tomato ketchup

squeeze of Lemon Juice

1 tblespoon paprika

1 1/2 cup crushed almonds (I crushed mine up with my pestle & mortar)

Sesame Oil or Virgin Olive Oil

1 small bunch of fresh coriander

Potato Wedges

1. Pre-heat oven to 180°C 

2. Peel potatoes & chop into wedge shapes. Boil them for 5 mins till a little softer. 

3. Drain and spread onto baking tray. Rub potatoes in sunflower oil, dried oregano, salt & pepper. Put in oven for approx 1 hour (don't forget to turn them over every so often)

Burgers...to make whilst your wedges are roasting away

1. Cook lentils according to instructions on packet (30-40 mins) Drain cooked lentils & empty into a mixing bowl

2. Add flour, breadcrumbs & nutritional yeast. MASH! 

3. Chop onion & fry in olive oil. Add sprinkle of brown sugar to caramelise & cook till very soft.   

4. Finely grate half the orange rind into the mix (I squeezed a little of the orange juice in too), add caramelised onion, ketchup, crushed almonds, salt, pepper, lemon juice & a glug of sesame or olive oil. 

If mixture is too dry then add a little water. 

If mixture is too wet then add more flour &/or breadcrumbs. 

It needs to be firm enough to make into patties, but not so firm that it starts breaking into pieces. 

Obviously.

5. Taste mixture (VERY IMPORTANT!!) & add further seasoning to taste if needed. More tomato ketchup is always a good shout if it doesn't quite taste right...

6. Chop coriander finely & add to mix

7. Heat oil in a large frying pan (low-medium heat) & shape 6 burger patties from your lentil mix.

8. Pat the top & bottom of each patty with a little wholemeal flour before frying briefly for 2-3mins on each side

9. Keep you patties warm in the oven whilst you prepare your burger buns!

Fill your burger with salad, avocado, tomatoes, onions...whatever the hell you fancy. I had mine with vegan garlic mayo, mustard & BBQ sauce (don't judge)

SCREW BURGER KING. YOURS TASTES BETTER.