Serves 4

Prep Time 20 minutes plus chilling

Cook Time 20-25 minutes

 

Ingredients:

500g Jersey Royal potatoes, scrubbed and halved if large

3 tbsp oil

6 spring onions, chopped

2 cloves garlic, crushed

150g canned green lentils, drained

200g feta cheese crumbled

50g sun dried tomatoes in oil, drained and chopped

20g parsley, chopped

1tsp dried oregano

3 tbsp polenta

 

For the slaw:

150g young kale, stems removed and leaves shredded

1 small carrot, grated

1/2 small red onion

25g mayonnaise

10g umami paste

 

To serve:

4 burger buns

2 small avocado, peeled, stoned and mashed with 1 tsp lemon juice

2 cooked beetroot, sliced

 

Method:

1. Bring a pan of water to the boil, add the Jersey Royals and simmer for 15 minutes until tender. Drain and roughly crush with the back of a spoon.
2. Heat 2tsp of the oil in a frying pan, add the spring onions and garlic and cook for 3-4 minutes until softened. Stir into the potato mixture and set aside to cool.
3. Once cool enough to handle, add the lentils, feta, tomatoes, parsley, oregano and some black pepper. Taste before adding more salt as the feta is salty. With wet hands shape the mixture into 4 burgers.  Put the polenta on a plate and coat the burgers all over.  Cover and chill for 20 minutes, or as long as overnight.
4. To make the slaw, combine all the ingredients in a bowl and mix well. Chill until required.
5. Heat the remaining oil in the frying pan. Cook the burgers for 6-8 minutes until golden on the outside and hot in the middle. Split the burger buns, fill with the beetroot slices, some avocado, a burger each and serve with the slaw.

 

Tip

You can freeze the burgers at the end of step 3.  Layer with greaseproof paper and place in a freezer proof box.  Defrost before cooking.