Vegetarian burgers

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Serves 6

Preparation: 15 min

Cooking: 25 min

1 can (400 g) barlotti beans

1 can (400 g) butter beans

1 can (400 g) lentils

15 ml (1 T) olive oil

2 spring onions, chopped

3 garlic cloves, crushed

3 cm ginger, grated

leaves of 2 thyme sprigs

2 ml (½ t) chilli powder

pinch of ground cumin

10 ml (2 t) lemon juice

45 ml (3 T) breadcrumbs

salt and pepper

30 ml (2 T) oil

1 lettuce head

2 tomatoes

6 burger buns

45 ml (3 T) mayonnaise

6 large Cheddar cheese slices

potato chips to serve

Preheat the oven to 200 °C.

Mash the two kinds of beans and the lentils in a bowl.

Heat the olive oil in a frying pan over medium heat and sauté the spring onions, garlic, ginger and thyme for 2 minutes. Stir in the chilli powder and cumin.

Add to the bean mixture with the lemon juice, breadcrumbs, salt and pepper and mix well. Divide into 4 patties.

Wipe the frying pan and heat the oil over medium heat. Sear the patties for 3 minutes on each side. Transfer to a baking sheet and bake in the oven for 10 minutes.

Wash and dry the lettuce leaves and tear large ones into smaller pieces. Slice the tomatoes. Halve the burger buns and lightly toast in a pan.

To assemble the burgers, spread mayonnaise on each bun and put a patty on the bottom half. Top with the cheese slices, lettuce, tomato and other bun half. Serve with potato chips.

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