This is the most successful veggie burger I’ve made so far, not least because it’s firm enough to stay in one piece throughout cooking. You could probably even stick it on a barbecue without worrying about it breaking up and falling through the slats. The flavour of the wild garlic really comes through as well.
I’d happily pay a fiver for one of these at Glastonbury. I’d be lucky to get one of these for a fiver at Glastonbury.
Ingredients (enough for two large ones)
100g wild garlic, shredded
100g potatoes, diced
50g puy lentils
25g red split lentils
1 egg, beaten
30g panko breadcrumbs
1 tsp paprika
1 tsp chilli sauce
salt and pepper
Simmer the puy lentils for 10 minutes, then add the red lentils and cook for a further 10 minutes. Drain in a colander and leave to cool.
Boil the potatoes until soft. Drain, leave to cool, then mash roughly. Sweat the wild garlic over a very low heat for about 10 minutes, adding no water, until the stalks are tender. When cool enough to handle, squeeze it to remove as much liquid as you can.
Mix all the ingredients together very thoroughly, season well and let it sit in the fridge for half an hour or more. When the mixture is firm enough, form into two hefty patties (I used a 10cm metal chef’s ring to mould the one in the picture) and shallow fry for five minutes on each side. It’s ready to eat, but if you’re going to barbecue it I suggest you still fry it a bit first, to help set the egg inside and keep it in one piece.