VEGAN BEETROOT & LENTIL BURGERS

INGREDIENTS:

¼ cups cooked brown rice 1 cup KOO Lentils In Brine, drained and rinsed 1 cup KOO Sliced Beetroot, drained ½ cup fine whole wheat bread crumbs 3 tbsp very finely chopped onion 2 cloves garlic, minced 2 tbsp almond butter 1 tsp finely crushed fennel seed ½ tsp salt Freshly ground black pepper Olive oil

KITCHEN GADGETS:

Frying pan, sharp knife, mixing bowl, food processor, cling wrap, kitchen prep gloves

METHOD:

In the bowl of a food processor, add your brown rice, lentils, beetroot and garlic. Pulse about 20 times or until it all starts to blend together (leaving a little texture is key, though). Add this mixture to a large bowl and add in your bread crumbs, onion, almond butter, fennel seed, salt and pepper. Use your hands to mix well (this is where the gloves come in). Tightly cover your bowl with plastic wrap and refrigerate for 30 mins or long enough for the mixture to set. Preheat a frying pan over medium heat. Lightly coat with your olive oil and quickly form the patties - also a hands-on job so keep your gloves on hand. Place the patties in the pan and cook for 5-10 minutes per side, depending on how much char and crunch you want.

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