© J Sainsbury plc 2020
Vegetarian burger with sweet chilli sauce
Packed with avocado, lentils and sweet chilli sauce, this veggie burger just might be better than the real thing
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 150g cherry tomatoes, quartered
- 1 avocado, destoned and finely diced
- ½ lime, juiced
- 215g tin red kidney beans, drained and rinsed
- 40g frozen sweetcorn, defrosted
- 200g green lentils, drained and rinsed
- 1 tbsp sweet chilli sauce
- 1 small red onion, peeled and roughly chopped
- 50g white bread, crusts removed and roughly torn
- 3 tbsp plain flour
- 1 tbsp olive oil
- 4 multiseed bread rolls, halved
Method
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1
Combine the cherry tomatoes, avocado and lime juice in a small bowl with some seasoning. Set aside.
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2
In a food processor, whizz together the kidney beans, sweetcorn, lentils, sweet chilli sauce, red onion, white bread, flour and seasoning until well combined. Form four equal burgers.
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3
Heat the olive oil over a medium-low heat in a large non-stick frying pan. Fry the burgers for 3-5 minutes on each side until nicely browned.
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4
Place each burger on the bottom half of each roll. Top with the tomato and avocado salsa and sandwich together with the top half of the roll.
