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  • Recipe Room  »  Lentil, chickpea, cheddar and onion burgers



    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 400g can lentils, drained and rinsed
    • 400g can chickpeas, drained and rinsed
    • 1 tablespoon tahini paste
    • 2 tablespoons freshly chopped parsley
    • 1 large organic egg, beaten
    • 100g fresh breadcrumbs
    • 100g grated Gruyère
    • 100g feta, crumbled
    • plain flour, for dusting
    • salt and freshly ground black pepper

    To serve

    • burger buns
    • shredded lettuce
    • sliced tomatoes
    • sliced red onions
    • sliced avocados
    • soured cream
    • tomato ketchup
    • mayonnaise
    • pickles and relishes

    Lentil, chickpea, cheddar and onion burgers

    Guilt-free fast food! Perfect in a toasted bun, these deliciously spicy burgers will become firm family favorites and are guaranteed to convert even the most committed of carnivores.


    Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion, and cook over medium heat until tender but not colored. Add the garlic, ground cumin, and cayenne, and cook for another 30 seconds. Remove from the heat.

    Put the lentils and chickpeas into the bowl of a food processor and pulse until coarsely chopped. Add the onion mixture, tahini paste, and parsley, and pulse again until combined and nearly smooth.

    Spoon into a large bowl and add the beaten egg, breadcrumbs, and both of the cheeses. Mix using your hands and season well with salt and freshly ground black pepper.

    Shape the mixture into patties and lightly dust in flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan, and cook until golden on both sides.

    Serve in toasted buns with lettuce, tomatoes, onions, and avocados, and a spoon of sour cream, ketchup, or mayonnaise, and pickles of your choice.

    Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy.

    Tips and Tricks

    • Growing your own parsley is a great way to avoid waste and ensure you have a constant supply of fresh herbs.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

    • Cheese is best stored in the warmest parts of your fridge, namely the fridge door or the top shelf. Many fridges provide a cheese tray to keep cheeses at a warmer temperature. As soft cheeses deteriorate faster than hard cheeses, they are best stored in a cooler part of your fridge. It’s best to also keep soft cheeses wrapped in grease proof paper rather than plastic, in order that they can breathe.

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