From our family kitchen
Bean and Lentil Burgers Spiced with Harissa
Published
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 - 4
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 2 tbsp. Lucy Bee Coconut Oil
- 1 white onion, thinly sliced
- 1-2 garlic cloves, thinly sliced
- A pinch of salt & pepper ground, to season
- 1 large carrot, grated
- 2 tsp. harissa powder
- 2 tsp. caraway seeds
- 20g gluten free oats, optional - I sometimes add for an extra crunch
- 1 x 400g tin of mixed beans, rinsed and drained
- 1 x 400g tin of lentils, rinsed and drained
Method
- Heat 1 tablespoon of Lucy Bee Coconut Oil in a pan, over a medium heat. Add the onion, garlic and seasoning and cook until the onions have softened.
- Add in the carrots, harrisa powder, caraway seeds and oats and cook for an extra 5 minutes, on a low heat.
- Meanwhile, add the beans and lentils to a large bowl and mash together until completely combined, then add this to the pan and stir everything together.
- Divide the mixture into either 3 large patties or 4 smaller patties and refrigerate for 20 minutes.
- To cook, add the remaining Lucy Bee Coconut Oil to a pan and once melted, add the patties. Fry for approximately 4-5 minutes each side or until cooked through.
- Serve with your favourite toppings. We like to enjoy with sweet potato wedges, too.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story