Veggie Burger
Ingredients
| 3 tbs | Cooking for Fun Organic Turkish olive oil extra virgin |
| 1 small | onion, chopped |
| 1 small | stalk celery, chopped/td> |
| 1 medium | carrot, finely grated salt |
| 2 cloves | garlic, chopped |
| 1 tsp | Tops white sesame seeds |
| 1 cup | barbecue sauce cup Waitrose frozen peas, thawed |
| 1 cup | canned Lentils, drained and rinsed cup breadcrumbs |
| 2 tsp | TOPS soy sauce |
| 2 large | egg whites |
| 6 soft | My Choice hamburger buns, split |
| 2 tsp | parsley, chopped |
Method
- Heat 2 tbs olive oil in large skillet over medium heat. Add the onion, celery, carrot and a pinch of salt ; cook, stirring occasionally, until golden. Add the garlic, sesame seeds, 2 tbs barbecue sauce cook until the mixture dries out.
- In food processor, pulse cooked peas, beans, breadcrumbs, soy sauce, egg whites, parsley, salt and the cooked vegetable until well mixed.
- Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
- Heat the remaining 1 tsp olive oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, about 6 minutes per side.
- Serve the patties on the buns; top with the remaining 2 tbs barbecue sauce.
