Lentil burger

Lentil burger. Photo / Ian Jones

Serves four

1 can black beans, drained
1/2 green and red capsicum, seeded and diced
1/2 onion, peeled and thinly diced
3 garlic cloves, peeled and finely chopped
2-3 eggs, beaten
1 tbsp chilli flakes
1 tbsp ground cumin
1 tsp Kaitaia Fire or Tabasco sauce
Handful coriander, chopped
1/2 cup Japanese panko breadcrumbs
4 baps, sliced and toasted
1 avocado, peeled and sliced
8 lettuce leaves
8 tomato slices (preferably beefsteak)

1 In a food processor, blitz the beans with the capsicum, onion, garlic, eggs, chilli, cumin, Tabasco and coriander. Add breadcrumbs and pulse together.

2 Make into four patties using the cling-film method mentioned in the introduction but do not blanch first. Pan-fry once shaped either on a barbecue solid top or electric frying pan on greased non-stick paper.

3 Assemble with the baps, avocado, lettuce and tomato. Serve with chickpea chips.