Lentil and Coco-Nut Burger

By Jax Hamilton

This burger packs all the punches. Texture, flavour and a beautiful creaminess from our Coco-Nut mylk base.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4
Dietary: Vegetarian (can adapt to vegan)

Ingredients

1/2 cup black lentils (or lentils of your choice – not split)
1 garlic clove
1 tbsp cumin seeds
2 spring onions, chopped
Handful fresh coriander
½ tsp chilli flakes - OPTIONAL
1/4 cup uncooked quinoa
2 tbsp Coco-Nut Mylk Base
¼ cup panko crumb
¼ cup desiccated coconut
1 tbsp flour
1 egg (can use a flax egg if making vegan)
1 vegetable stock cube
Salt and freshly ground black pepper
Oil for frying

Method

1. Pop the lentils in a pan cover with 2 cups of water, add the garlic clove and cumin seeds. Bring to a boil, then simmer (uncovered) until they’re just tender or give a little when squeezed between your fingers. Drain and set aside.
   
   
2. Pop the quinoa in a saucepan, top with 1 cup of water, bring to a boil, stir, reduce the heat and cook covered for 15 minutes. Remove from the heat, drain off any excess water, leave covered until ready to use.
   
   
3. In a food processor, or using a hand blender, add half the cooked lentils, all of the quinoa, spring onions and coriander (chilli flakes). Process until you have a coarse crumb.
   
   
4. Add the remaining lentils, Coco-Nut mylk base, panko crumb, coconut, flour, egg and crumble in your stock cube. Stir well to combine. Season with a pinch of salt (remember the stock is salty) and plenty of freshly ground black pepper.
   
   
5. Wet your hands and shape into burger patties. NOTE: at this point you can chill for up to a day until ready to cook.
   
   
6. In a non-stick frying pan, add your oil, when hot gently pop your patties in and fry until golden and crispy on both sides. Pop in a warm oven until all the patties are cooked.
   
   
   

Serve: create and layer the burger of your dreams. Serve with chips, salad or a pair of stretchy pants and a fabulous Netflix binge.

Jax Says: Cooking the lentils from dry creates wonderful textures in this burger. Using tinned is fine, but ensure the lentils (2 x 400g tins) are well drained.

We LOVE seeing your creations! If you have made this yourself, please tag us on Instagram @mylk.made so we can share it with our online community.