Lentil, Courgette & Thyme Burgers

Ingredients

• 235 g green lentils cooked
• 1 medium courgette grated
• 3 sprigs thyme leaves dried fresh
• 100 g vegetarian mince frozen (soya)
• 1 tbsp rapeseed oil 
• 1  bell pepper diced red finely
• 7 servings grinding of salt and pepper good
• 1 tbsp soya sauce 
• 6  spring onion finely sliced
• 3 tbsp chilli sauce sweet (you could use tomato puree)
• 2 tbsp tahini 
• 2 slices wholemeal bread 

Equipment

• bowl
• frying pan
• oven
• wok

Directions

1. Heat oil in a wok or large frying pan and add the spring onions. Toss in the oil for a few seconds.
2. Add the pepper and cook for a few seconds more than add the courgette. Cook until the courgette starts to soften.
3. Add the veggie mince and breadcrumbs and stir well. The mince and breadcrumbs will absorb the moisture from the courgette, which will prevent your ingredients from being too wet.
4. Now add the lentils, chilli sauce, and soy sauce and mix well. Cook for a few minutes, so the veggie mince has a chance to cook through.
5. Add the tahini and season well. You will fell the mixture starting to come together.
6. Put the mixture in a large bowl and leave to cool. Once it is cool enough to handle, shape into 7 balls, with floured hands, then gently squeeze into patties.
7. Chill the burgers until you are ready to cook them. They will hold shape better if they are chilled for a while.
8. Bake, griddle or fry the burgers. I fried mine a little rapeseed oil for a few minutes on each side until browned.
9. Serve on toasted burger buns with your choice of toppings. Go easy on the mustard!1
10. Enjoy!