Mushroom Lentil Burger

Rinse lentils, in a medium saucepan, cover with plenty water, bring to a boil, reduce to simmer and cook until tender, about 20 minutes. Drain and set aside.

While the lentils are cooking. Heat a frying pan, add the coconut oil, the onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook for a minute, add the mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side, then stir mushrooms and add tamari, stir to coat. Cook for another minute or so.

In a food processor grind sunflower seeds until they resemble breadcrumbs. Add the  rest of your ingredients. Pulse to blend. Season to taste.

Form 6-8 balls with the mixture. Press to flatten into patties.

You can sear/ brown the burgers two ways.

Frying pan: heat a big teaspoon coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side until browned.

Oven: Cook burgers in a 190C oven for 15-20 minutes, flipping halfway through.

Home-made condiments:

Quick kohlrabi pickle

½ kohlrabi

¼ cup rice vinegar

¼ water

big pinch salt

½ tablespoon maple syrup

Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small bowl. Heat the rest of ingredient in a small pan, until the sugar and salt melt and the ingredients are combined. Pour over the kohlrabi. This will be ready within half hour but will also be great if you leave overnight. It lasts well.

Caramelised onion

1 small tablespoon coconut oil

1 large red onion, sliced

pinch salt

1 teaspoon coconut sugar

1 tablespoon balsamic vinegar

Heat a large fry pan, add the oil then the onions. Cook on a low heat for about 30-40 minutes until the onions have cooked down and become very soft. Add the balsamic and sugar, cook for another 5 minutes. Taste for seasoning.

To serve:

Burger buns, pitta or a lettuce wrap, pickled kohlrabi, onions or cucumber, caramelised onion, cashew aioli, sliced tomato, fresh onion.

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This recipe was created byveg scheme member and plant-powered chef Kali Hamm. Follow her on Instagram for her latest recipes, news and events.