LENTIL BURGER WITH POMEGRANATE, MOZZARELLA AND DUKKAH
30 g (1 oz) skin-on hazelnuts
30 g (1 oz) salted pistachios
30 g (1 oz) white sesame seeds
30 g (1 oz) sunflower seeds
1 teaspoon fennel seeds, crushed with a mortar and pestle
1 teaspoon coriander seeds, crushed with a mortar and pestle
1/2 teaspoon black peppercorns, crushed with a mortar and pestle
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
THE LENTIL BURGERS
1 bay leaf
2 small sprigs fresh lemon thyme
60 g (2 ounces) beluga lentils (no soaking required)
40 g (1 . ounces) drained canned cannellini beans, rinsed and roughly mashed with a fork
1 spring onion (green part only), thinly sliced
1 small clove garlic, crushed
1 large egg
40 g (1 . ounces) Parmesan, finely grated
20 g (2 tablespoons) dry breadcrumbs
1 teaspoon freshly grated lemon zest
1/2 teaspoon fine sea salt
olive oil, to cook the burgers
2 rustic white buns cut in half
4 lettuce leaves
125 g (4 .ounces) mozzarella di bufala, torn into small pieces olive oil
1–2 teaspoons freshly grated lemon zest
For the dukkah, pulse the ingredients in a food processor until crumbly—the mixture should be dry. Transfer to a bowl or an airtight jar.
For the lentil burgers: Bring the bay leaf, and thyme and beluga to the boil and cook for about 18–20 minutes. The lentils should have some bite. Remove and discard the herbs, drain the lentils, and let it cool completely.
Preheat the oven to 200 ℃ / 400 ℉.
In a large bowl, combine the lentils with the beans, 3/4 of the spring onion, the garlic, egg, Parmesan, breadcrumbs, lemon zest, salt, and pepper. Use your hands or a large spoon. Wet your hands and form the mixture into 6 burgers.
Cook the burgers, flipping once, for 2 to 3 minutes per side or until golden brown and bake for 8 minutes in the oven.
Divide the lettuce leaves, lentil burgers, and mozzarella among the sandwiches and drizzle with olive oil. Sprinkle with the pomegranate seeds, fresh lemon zest, the remaining spring onion, and some dukkah*. Close the sandwiches and serve.
*Store leftover dukkah in an airtight container and use it in salads and soups.
Recipe by Meike Peters, eatinmykitchen.com