Black lentil and sweet potato burgers are a delicious, hearty, protein packed option to the usual meaty fare. Topped with melted vegan cheese and sliced pickles they are totally deserving of their place on the list of world's best vegan burgers - especially when accompanied by a rich Oxford Landing Cabernet Sauvignon.
Lightly toast buns and spread with a generous amount of mayo. Layer salad leaves, warm patty, tomato, sliced gherkins, red onion and parsley. Skewer with a gherkin on top.
Place lentils in a small pot and cover with 1½ cups water. Bring to the boil and simmer for 25 minutes, drain. Heat 1 tablespoon olive oil in a medium pan, saute onion until just soft, add garlic and cook further for 30 seconds. Mix all ingredients in a large bowl
and form into burger sized patties. Place on a tray in a single layer. Refrigerate for 30 minutes. Heat 2 tablespoons of oil in a pan and shallow fry patties a few minutes on each side until golden brown and cooked through.
Note: Black lentils, also known as beluga lentils since they resemble beluga caviar, hold their shape even when cooked. It is not necessary to soak them beforehand, but soaking them will reduce cooking time.