Lentil burger with vegan American cheddar and pickled beetroot

08 Aug Lentil burger with vegan American cheddar and pickled beetroot

Today my I got a craving for sliced and tinned beetroot 😮

I know it is not the most glamorous of foods, but I have also associated sliced and tinned beetroot with the most delicious salad sandwiches of my childhood.

The original sandwich went in this order:

– Bread
– Mayo
– Lettuce
– Cheese
– Sliced tomato
– Sliced beetroot
– deli meat (either ham, or bbq chicken)

Now of course I am doing my best to avoid ham and / or chicken, but what I do have is a lentil mash that I made earlier in the week, on Sunday I think!

IT WOULD BE PERFECT FOR MAKING A BURGER.

The lentil mash was a fragrant mix of lentils, onion, cumin, coriander, broccoli, tinned black lentils, 1/2 tin of canned tomatoes and zucchini perhaps. I made it like a bolognaise sauce, but because there was less liquid in the mix, the mix was a denser more solid mix of greens, reds, and brown.

I took the rest of the mixture and formed it into a large patty today, and baked in the oven at 220 C for 25 minutes on one side, then 10 minutes on the flip side. I also added sliced American Cheddar slices to the top of the burger as it rested in the oven for another approximately 10 minutes.

Ingredients for putting the burger together

Of course, I used the standard burger ingredients to put the burger together. These were:

– two slices of organic bread
– mustard to smear on one side of the bread
– mayo (not vegan !! – if you are vegan please sub)
– sliced tomato
– beetroot
– lettuce (or in this case spinach leaves)
– 3 slices of Damona American cheddar
– thinly sliced onion
– the aforementioned lentil patty

After melting the cheese on the patty, I added sliced onion then tomato. On one slice of bread I smeared hot mustard, and on the other side I smeared some mayo and layered spinach and then beetroot. I think this order might have been a bit out of whack, but it sure was delicious!