#GreenMondaySA: Vegan beetroot and lentil burger with coriander alioli

Image Supplied.

For the burger patties (makes four large patties)

• One medium beetroot grated or finely diced
• One tin of lentils, drained
• One tin of tomato paste
• Half an onion, finely diced
• Two cloves of garlic, minced
• ¾ cup Ground flaxseed
• One tsp fresh thyme leaves
• Salt and freshly cracked black pepper

Method

1. Combine all ingredients and mix by hand until the lentils are squashed and the mixture comes together and becomes firm. Heat a pan and fry a little bit of the mix in some olive oil to check the seasoning, adjust if necessary.

2. Divide into your desired sized patties and work them with wet hands to get them to stay together nicely.

For the vegan mayo (makes about one to 1.5 cups)

• One x 300g carton of plain tofu
• One tablespoon of water
• One pinch of salt
• One tablespoon lemon juice
• Three teaspoons brown sugar
• One heaped teaspoon English mustard
• One tablespoon of olive oil
• Three teaspoons of white vinegar

Place all ingredients into a food processor and blend until smooth. Check the flavour and add more acid or seasoning if necessary.

For Chef Alex’s variation

• Five cloves of garlic
• One handful of coriander

Method

• Roast the garlic in the skin at 180c until soft. Squeeze out of the skin and add to the mayo. Add the coriander and blend until combined.
• The mayo needs to rest for about three hours so that the flavour can intensify. It can be kept in the fridge for about three to four days.

To assemble

1. Fry the patties in olive oil for about three minutes a side.
2. Toast the burger bun and smear with the aioli. Layer it up with lettuce, tomato, red onion, gherkins, your patty, fried mushrooms and brinjal. Basically, go wild with whatever toppings and fillings you want! Homemade basil pesto works well too. Serve with crispy onion rings, chips, and some more mayo for dipping.

Recipe by Chef Alex Poltera for HSI, Africa

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