Portion : 4
Preparation time: 10 minutes
Cooking time : 25 minutes
Rest : 1 hour
Ingredients
- 4 burger buns or 8 mini buns
- 1 tomato, seeded and cubed
- 1 red bell pepper, thinly sliced
- ½ fennel, thinly sliced
- 1 onion, peeled, thinly sliced
- 4 garlic cloves, peeled, minced
- 10ml (2 tsp.) cumin powder
- 2.5ml (½ tsp.) cloves, powdered
- 1 bunch coriander, leaves removed, chopped
- 10ml (2 teaspoons) Oelek sambal pepper
- 300gr (10 oz) cooked green lentils
- 200gr (8 oz) rolled oats
- 60ml (4 tablespoons) olive oil
- 225gr (8oz) Greek yogurt
- 10ml (2 teaspoons) curry powder
- 1 lemon, juice and zest
- 2 red onions, thinly sliced
- 15ml (1tbsp) brown sugar
- 2 cloves garlic, minced
- Salt and pepper to taste
Preparation
- In a frying pan, heat 20ml (4 tsp.) olive oil, add tomato, bell pepper, fennel, onion and half the garlic 2 minutes add cumin, cloves, half the coriander salt and pepper cook 1 minute.
- Using a food processor, blend the sautéed vegetables and lentils until smooth. Add the rolled oats and blend again. Form into patties
- Refrigerate for 1 hour.
- Preheat oven, center rack to 200C (400F).
- In a hot skillet, pour 40ml (4 tsp.) olive oil and sweat red onions. Add the brown sugar, 2 cloves of garlic, cover with water and simmer over low heat for about 30 minutes, seasoning to taste.
- In a bowl, combine the yogurt, remaining coriander, garlic, curry powder and lemon juice and zest, checking for seasoning.
- In a hot frying pan, pour in the remaining oil and sear the patties for 2 minutes on each side until nicely browned. Finish cooking in the oven for about 5 minutes.
- Place patties on bread, top with yogurt, garnish with onion compote and serve.
