This burger is a simple mix of mushrooms and lentils and sneak in some kale, capers and pumpkin seeds. A great vegan alternative to have on the barbecue this summer.
1. Place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan on a medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan and sauté for about 10 minutes, then transfer to the food processor.
2. Heat remaining oil in the pan on a medium-high heat. Roughly chop the mushrooms, transfer to the pan and sauté (without stirring) for about 5 minutes. Turn them over and sauté for a further 5 minutes or until tender and golden before transferring to the food processor.
3. Add the rest of the patty ingredients (except for the frying oil) to the food processor, season to taste with salt and pepper and pulse until combined but still coarse. Transfer one quarter of the mixture to a large mixing bowl and blend the rest of the mixture until smooth. Transfer the rest of the mixture to the bowl and mix until combined.
4. Use your hands to shape the mixture into 10 patties. Heat 1 tablespoon of oil in a large non-stick frying pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes or until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes or until golden.
Recipe from; Green Kitchen at Home by David Frenkiel and Luise Vindahl, published by Hardie Grant