Lentil and chickpea burger with tahini dressing

Step 1

Place sesame seeds into mixing bowl and roast 8 min/100°C/speed 1. Set aside in mixing bowl to cool (approx. 10 minutes).

Step 2

Mill 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Step 3

Add oil and salt and blend 10 sec/speed 9.

Step 4

Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 9. Transfer into a sealable jar or container and place into refrigerator until ready to use.

Step 5

Place lemon juice and 3 tablespoons of the reserved tahini into mixing bowl and mix 3 sec/speed 4.

Step 6

Add all remaining dressing ingredients and mix 5 sec/speed 4.

Step 7

Scrape down sides of mixing bowl with spatula and mix 5 sec/speed 4. Transfer into a sealable container and place into refrigerator until ready to use. Clean and dry mixing bowl.

Step 8

Place cheddar cheese, bread and parsley into mixing bowl and grate 10 sec/speed 5. Transfer into a bowl and set aside.

Step 9

Place onion, garlic, oregano, mustard powder, cayenne and oil into mixing bowl and chop 3 sec/speed 5.

Step 10

Scrape down sides of mixing bowl with spatula and cook 3 min/100°C/speed 1.

Step 11

Add lentils and chickpeas and chop 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 12

Add egg, reserved cheese mixture and 2 tablespoons of the reserved tahini and combine 30 sec//speed 2, with aid of spatula. Form into 8 patties (approx. 120 g each), transfer onto a plate and place into refrigerator for 15 minutes.

Step 13

Place a frying pan over medium heat and add a little of the extra oil. Cook patties for 3-5 minutes on each side, or until golden brown and cooked to your liking.

Step 14

Cut bread rolls into halves horizontally and toast. Spread rolls with avocado. Place a slice each of Brie (optional) and tomato on bottom halves of rolls. Top with a patty, a dollop of tahini dressing and lettuce. Serve immediately.