Sunday Cooking: Jerk Spiced Lentil Burgers with Beetroot Slaw and Tomato Salsa

Today I felt like cooking something light and healthy, full of vibrant flavors, colors and spices. I thumbed through all my cookbooks and browsed the internet but nothing was calling out to me so I decided to let the fresh produce at the market be my inspiration.

What I ended up with was a completely experimental recipe – but it was actually delicious! I didn’t have any steps to follow or measurements to quantify… I just kind of decided to see what happened. I totally realize that it could’ve gone completely wrong, but am so pleased that it all came together so well!

These burgers are super light, tasty, full of good protein and really healthy. The Jerk spice blend gives it an interesting twist. The slaw and salsa are zingy and fresh.

Jerk Spiced Lentil Burgers

250g Puy Lentils – cooked and drained (dried on a paper towel), 240g cooked chickpeas – cooked and drained (dried on a paper towel), 2 garlic cloves, 1/4 red onion – roughly chopped, 100g mixed seeds, 2 eggs, 1 carrot – grated, 1 tbsp Jerk Spice Blend, Zest of 1 Lemon, 1 handful of coriander.

1. Preheat the oven to 180 degrees Celsius.
2. Add all the ingredients, except the eggs, to a food processor and pulse gently until the consistency is chunky. Make sure that the consistency doesn’t become too fine.
3. Add the eggs and stir in by hand, making sure to incorporate well into the lentil mixture. Pulse a few more times in the food processor, but make sure not to over-mix.
4. Take the lentil mixture and form burger-sized patties with your hands. Roll them around and make sure the mixture is packed tightly and doesn’t fall apart easily. Alternatively roll the mixture into meatball-sized balls.
5. Arrange on a baking tray with parchment paper and bake in the oven for 25-30 minutes, or until golden brown.

Tomato & Cucumber Salsa

Approx. 100-150g Plum Cherry Tomatoes – chopped into small chunks, 1/2 cucumber diced into 1cm chunks, 1/4 red onion – very finely diced, 1/2 red chili very finely diced, lug of olive oil, juice of 1/2 lemon,, salt & pepper, handful of coriander – finely chopped.

1. Combine all the ingredients in a bowl and give them a good stir, making sure to fully incorporate. Season with salt and pepper to taste.

Beetroot & Carrot Slaw

1 large (or 2 small) beetroot – cooked and grated, 1 medium carrot – grated, juice of 1/2 lemon, 1.4 tsp ground coriander, salt & pepper

1. Combine all the ingredients in a bowl and give them a good stir, making sure to fully incorporate. Season with salt and pepper to taste.