A few days off from work so it is time for some experimentation…
I have to say I was pretty damn pleased with the results! The vegetable patty has a delicious crunchy exterior and a warm, sweet and fragrant interior, complimented perfectly by the hidden black olive and walnut relish (this shit is seriously good). The burger is finished with fresh tomato, a bed of peppery rocket, and all tied together with some moreish liquified feta and encased in avocado ‘buns’.
Nutritious, delicious and yeah, they also look rather cool.
I recommend serving with plenty of extra rocket and feta sauce on the side so people can add more as they like.
Things that go in:
400 g sweet potato, sliced into 1 cm disks
2 tablespoons olive oil
1 teaspoon cinnamon
Sea salt and pepper
200 g cooked or canned puy lentils
1 red onion, diced
1/2 teaspoon cinnamon
3 tablespoons chickpea flour or almond meal
1 tablespoon olive oil
Black Olive & Walnut Relish
2 garlic cloves, grated
1 cup of walnuts, lightly toasted
1 cup packed coriander leaves, roughly chopped
150 g black olives, pits removed
6 tablespoons olive oil
1/2 a lemon, juice of
a decent pinch of sea salt and ground black pepper
Things that go around:
6 ripe but firm avocados
2 medium tomatoes, thickly sliced
40 g rocket
150 g feta
1/4 cup water
Sesame or nigella seeds to sprinkle on the tops
Things that you do:
Preheat the oven to 200 degrees Celsius
Put the first three ingredients in a large bowl, season well and mix to coat the sweet potato evenly before arranging on a large oven tray in a single layer and roasting for around 20 minutes, turning once, until they are nicely roasted. Remove from the oven and put aside to cool before blending with a food processor.
Blend the lentils, combine with the sweet potato and other burger ingredients, use clean hands to mix thoroughly.
Taste the mixture and adjust the seasoning as needed before shaping into 6 patties. Wet your hands to stop the mixture sticking too much when you are forming them.
Cover and refrigerate for around 30 minutes.
Put the garlic and walnuts in a pestle and mortar or food processor and bash/blend until you have a crumbly mix. Add this and the rest of the relish ingredients to a medium bowl and mix well.
Blend the feta, slowly adding the water – you may not need it all – until you reach a nice saucy consistency.
Remove the burger patties from the fridge and cook on a barbeque or pan with a tablespoon or two olive oil over a medium heat for 4 to 5 minutes each side, until they are crispy and charred.
One at a time, slice your avocados horizontally, twist to separate the halves, remove the pit and carefully take off the skin, trying not to damage the flesh. Slice about 1.5 cm off the bottom of the avocado so that it will sit flat on the plate. Cover the avocado with sushi vinegar – this will keep it nice and green while you put everything together.
Completely fill both hollows left by the avocado pit with the olive and walnut relish and compact gently.
Place a small bed of rocket on top of the bottom ‘bun’, followed by one of the patties, a slice of tomato, a generous drizzle of the feta sauce, the top ‘bun’ and finish with a sprinkle of seeds.