Serves 4 - 6
For the burger buns (makes 4)
½ TB active dry yeast
½ cup warm water
½ TB ground flaxseed mixed with 1 ½ TB water
2 TB organic pure coconut oil
1 ½ cups wholemeal flour
1 tsp salt
Coconut oil, for brushing
1 tsp sesame seeds, optional
Add the yeast to a small amount of warm water along with a small pinch of the flour. Leave for 15 minutes to activate. Add the flaxseed mixture and the coconut oil to the yeast mixture, along with the remaining warm water and whisk well to combine.
In a larger bowl, combine the flour and salt, then add the liquid mixture and use a wooden spoon to combine. Tip out onto a floured surface and form a ball of dough. Knead the dough for 10 minutes to develop the gluten. You can either place the dough into a mixer with the dough hook attachment, or you can manually knead the dough.
Place the ball of dough into a bowl and cover. Rest in a warm place for 45 minutes to prove the dough. It should double in size.
Knock the dough back down again and divide into 4 portions. Form into balls and place back into a bowl, covered, to rise again – this time for 30 minutes.
In the meantime, preheat the oven to 180°C.
Place the 4 dough balls onto a greased baking tray and bake for 20 minutes. Remove from the oven, brush with a little coconut oil and sprinkle sesame seeds on top. Return to the oven for an additional 5-10 minutes.
Remove from the oven and allow to cool before slicing the buns and making your burgers.
For the lentil & carrot patties (makes 6-7 but freezes well)
1 cup green or brown lentils
3 cups low-sodium vegetable stock or water
1 TB ground cumin
1 TB ground coriander
1 tsp onion powder
1 tsp garlic powder
1 carrot, peeled and roughly chopped (approx. 100g)
1 celery stalk, roughly chopped (50g)
3 TB walnuts, roughly chopped
2 TB ground flaxseed mixed with 4 TB water
2 avocados, sliced
1-2 tomatoes, sliced lettuce
Preheat the oven to 180°C (if it isn’t still on from baking the burgers buns).
Cook the lentils in vegetable stock or water until done. (Green lentils take longer to cook than red lentils, so top up with more water if necessary.) Just before all the moisture cooks out, add the ground spices and onion and garlic powder and combine well. Cook until all the liquid has evaporated and you are happy with the texture. Mash or partially blitz in a mini food processor, but do not completely pulse to a mash, it is important to have some texture. Set aside.
Place the carrot and celery in a mini processor and blitz well. Add the walnuts and blitz for a few seconds. Remove and add to the lentils, along with the flaxseed mixture. Mix everything well to combine.
Form little balls into your hands (approx. 100g each), squeezing and shaping into a patty shape. Place onto a greased baking tray. Bake for 15 minutes, then turn them over very carefully and bake for an additional 15 minutes. Remove and generously squeeze lime over each patty.
Dress your burgers with sliced tomatoes, lettuce and slices of avocado. If you are not having the burger bun, you should be entitled to a second patty