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Feta & Lentil Bunless Burgers

Feta & Lentil Bunless Burgers

with Kumara Fries

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This bunless burger is the perfect light yet filling dinner. We’ve subbed a bread bun for crunchy lettuce leaves, but with all the trimmings – beetroot relish, tomato and kumara fries – who knew a lentil 'burger' could taste so good?

Allergens:GlutenMilkEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

onion

1 unit

beetroot

1 tin

lentils

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

¼ block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 unit

cos lettuce

1 unit

tomato

1 tub

garlic aioli

(ContainsEggs)

2 clove

garlic

1 sachet

chermoula spice blend

Not included in your delivery

olive oil

2.5 tbs

balsamic vinegar

⅓ cup

water

½ tsp

salt

1 unit

egg

(ContainsEggs)

4 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat22.9 g
of which saturates4.9 g
Carbohydrate87.7 g
of which sugars33.3 g
Dietary Fibre0 g
Protein27.5 g
Cholesterol0 mg
Sodium1600 mg
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Paper
Baking Tray
Grater
Strainer
Medium Pan
Fork
Medium Bowl
Plate
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the kumara (unpeeled) into 1cm fries. Place the kumara fries on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, spread out in a single layer and bake for 25-30 minutes, or until tender.

2

While the kumara is baking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Grate the beetroot (unpeeled). TIP: To prevent stained fingers, pop on some gloves! Drain and rinse the lentils

3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook, stirring, for 3-4 minutes or until soft. Add the beetroot, balsamic vinegar and brown sugar and cook, stirring, for 2-3 minutes, or until caramelised. Reduce the heat to medium and add the water. Cook, stirring occasionally, for 7-8 minutes, or until reduced. Season to taste with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until ready to serve.

4

While the beetroot relish is cooking, place the lentils in a medium bowl and coarsely mash using a potato masher or fork. Add the garlic, chermoula spice blend, fine breadcrumbs, egg, salt and crumble in the feta (see ingredients list). Stir until well combined. Using damp hands, shape the mixture into patties (you should get 2 patties per person). Place on a plate and refrigerate until ready to cook.

5

When the kumara has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the lentil patties for 3 minutes on each side, or until golden. TIP: To help the patties stay together, don't flip too early.

6

Place a few cos lettuce leaves on each plate and top with a lentil and feta patty, a dollop of garlic aioli, tomato slices, beetroot relish and another lettuce leaf. Serve with the kumara fries.