These fantastic vegetarian burgers are full of herbs and garlic, giving them plenty of punch. The protein-packed lentils ensure they are also perfectly filling. To serve, layer the burgers with rocket, then drizzle with the luxurious creamy cashew sauce. No bread buns needed!
Serves 4 GF, DF (if no ghee or butter used), VEG
Ingredients
Melted ghee, butter or olive oil, for greasing
2 large handfuls of mizuna or rocket (arugula), to serve
1 red apple, cored and sliced into thin wedges
BURGERS
2 tablespoons ghee, butter or olive oil
1 brown onion, chopped
4 garlic cloves, chopped
1 large handful of mixed thyme, rosemary and sage, finely chopped
180 g (6 oz/2 cups) thinly sliced portobello mushrooms
215 g (7 1/2 oz/1 cup) cooked lentils
200 g (7 oz/2 cups) almond meal, or other ground nuts
2 tablespoons dijon mustard
2 free-range eggs
Method
To make the cashew cream aïoli, drain the cashews, then rinse  well. Place in a food processor with the remaining aïoli ingredients,  125 ml (4 fl oz/1/2 cup) water and a large pinch of sea salt and freshly ground black pepper. Blend until smooth, thick and creamy, adding  a little more water if needed to achieve the perfect consistency.  Set aside.
To make the burgers, melt the ghee in a large frying pan over medium heat. Add the onion, garlic and herbs and sauté for
10Â minutes, or until the onion is soft and slightly browned. Add the mushrooms and continue to cook for 5Â minutes, or until browned. Season generously with sea salt and freshly ground black pepper, remove from the heat and leave to cool.
Put the cooled mushroom mixture in a food processor with the remaining burger ingredients. Blend until well combined.
Grease a large frying pan and place over medium heat.
Shape the mushroom mixture into 12 balls. Place half the balls in  the frying pan and press down gently to form burger shapes. Cook for 5–6 minutes on each side, or until lovely and golden. Remove from the pan and keep warm while cooking the remaining burgers.
To serve, stack three burgers per serve with the mizuna, apple wedges and cashew cream aïoli. Sprinkle with extra black pepper and serve.
This week’s recipe is brought to you by Eleanor Ozich and is taken from her new release My Petite Kitchen Cookbook.
Published by Murdoch Books. RRP: $39.95
