Lentil Burgers with Tahini Sauce

SERVES 4 PREPARATION 15 MINUTES COOKING 10 MINUTES

1 tablespoon vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 400g can brown lentils,

drained, rinsed 400g can chickpeas, drained,

rinsed 1 cup cooked long-grain

brown rice ¼ cup sun-dried tomato pesto ¼ cup plain flour 4 hamburger buns, split

in half 50g baby spinach leaves 1 carrot, cut into ribbons 8 slices drained canned

beetroot sumac to sprinkle TAHINI SAUCE ½ cup extra-light sour cream 2 tablespoons tahini 2 tablespoons warm water

1. In a large frying pan, heat half the oil on medium. Sauté onion for 5 minutes. Add garlic and cook for 1 minute or until fragrant. Cool slightly.

2. In a food processor, place onion mixture, lentils, chickpeas, rice and pesto, then blend until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.

3. In a large, non-stick frying pan, heat remaining oil on medium. Cook patties for 2 minutes each side or until heated and golden.

4. TAHINI SAUCE. In a bowl, whisk sour cream, tahini and water.

5. Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread.