Spicy Lentil Burger with Pickled Red Onion and Red Hot Firekraut Mayo

RED HOT FIREKRAUT VEGAN MAYO

Ingredients:

• ¼ cup aquafaba (liquid in a can of cooked chickpeas)
• ¼ tsp ground mustard
• ¼ tsp pink Himalayan salt
• 1 ½ tsp apple cider vinegar 
• 1 Tbsp maple syrup
• ¾ - 1 cup avocado oil (a neutral oil is important here for flavour. Sunflower oil will also work)
• 3 Tbsp Red Hot Firekraut

Method:

1. Add aquafaba, ground mustard, salt, apple cider vinegar, and maple syrup to a small blender jar (e.g. Nutri Bullet, Vitamix). Blend on high for 30 seconds until frothy.
2. Measure the oil in a liquid measuring cup. Add the oil and blend on high until sauce becomes thick and creamy. This could take up to 5 minutes. You may need to scrape down the sides as needed.
3. Adjust flavour as required.
4. Put in a sealed container in the fridge until it’s cold (approx. 5 hours). The mayo will thicken more in the fridge. When ready to serve, put 5 Tbsp of the mayo and 3 Tbsp of Red Hot Firekraut in a food processor and blitz until smooth.

PICKLED RED ONIONS (5 minutes to prep, leave to stand for 30 minutes)

Ingredients:

• 1 x large red onion, thinly sliced (I use a mandolin or you can use a sharp knife)
• ¾ cup apple cider vinegar (with the Mother), I use Bragg’s
• 1 tsp fine pink Himalayan salt
• 1 tbsp maple syrup (optional but I like them sweet)

Method:

1. In a small saucepan, stir together the vinegar, salt and maple syrup.  Cook over medium-high heat until the mixture reaches a simmer.
2. Place the thinly-sliced onions in a small bowl or pint-sized mason jar.  Pour the hot vinegar mixture over the onions.  Stir until combined.  (Or if using a mason jar, place the lid on top and give the jar a quick shake.)  Let the onions marinate for 30 minutes.
3. Serve immediately.  Can be kept in the fridge for up to 2 weeks.

SPICY LENTIL BURGERS

Prep time: 30 minutes

Cook time: 10 minutes

Servings: Makes 4-6 burgers

Ingredients:

• 2 tsp Extra Virgin olive oil, plus a little extra if frying
• 1 ½ Onion, finely chopped
• 2 cloves Garlic, pureed
• 1 Tsp Tomato paste 
• 1 Tsp ginger, pureed
• 2 Tbsp hot curry powder
• 2 x 400g tins Brown Lentils drain & rinsed (or 230g dry lentils cooked according to package directions)
• 4 Tbsp Gram flour 
• 1 Tbsp apple cider vinegar

For serving:

• 4 x seeded burger buns, toasted
• Green leaves (we used spinach)
• Tomato slices 
• Pickled red onions
• Red Hot Firekraut mayo
• Mashed avocado
• Coriander leaves (optional)
• Vegan cheese (optional)

Method:

1. Heat the oil in a frying pan and gently cook onion with a pinch of salt until really soft. Add the curry powder, garlic, ginger and tomato paste. Continue to cook gently for a couple of minutes. Tip out into a large mixing bowl.
2. Put the lentils into a food processor and pulse until roughly blended (not too smooth). Add to the bowl which has garlic etc. Season and mix together. Next, add gram flour and stir well to combine. Using slightly wet hands, form the mix into 4 equal-sized patties and put on a plate. Transfer to fridge. Let patties chill for at least 30 minutes.
3. Heat a little oil in a frying pan and cook the lentil burgers for 4-5 minutes on each side. Once done, arrange burger as you wish. We put them onto the bases of each bun and then loaded each burger with vegan cheese, lettuce leaves, a tomato slice, some of the pickled onions, Red Hot Firekraut Mayo and a few coriander leaves.