Green Spring Burgers with Peas and Spinach

01Method

1. 1

   Bake the burger buns and let them cool completely. Place the sun-dried tomatoes in a bowl, cover with water, and leave them to soak. Set aside.

2. 2

   Rinse the red lentils in a saucepan, cover with fresh water, and cook on the stovetop for about 7 minutes until tender. Drain and transfer to a food processor or chopper.

3. 3

   Add the rinsed spinach, peas, roughly chopped parsley, green onions sliced into rounds (including the green tops), cumin, and salt to the food processor. Blend everything into a smooth green paste.

4. 4

   Add the egg, rolled oats, flour, and finely grated Parmesan to the green paste and pulse until you have a consistent, slightly coarser mixture. Let the mixture rest for a few minutes so the oats and flour can absorb the moisture.

5. 5

   Drain the soaked tomatoes, return them to the chopper, add the mayonnaise, and blend into a smooth paste. Lightly grease a skillet with oil and heat it over medium heat.

6. 6

   Divide the mixture into 8 equal portions. Wet your hands, take one portion, and shape it into a patty. Place it in the hot pan and cook over medium heat for 3 minutes.

7. 7

   Flip the patty and cook for another 2–3 minutes. Repeat with the remaining portions. Meanwhile, slice the buns in half (and toast them cut-side down on a grill pan or dry skillet if you like), rinse the lamb's lettuce, and slice the cucumber into rounds.

8. 8

   Assemble the burgers: spread a layer of the tomato dip on the bottom half of each bun, top with lamb's lettuce, place a patty on top, layer on the cucumber slices and sprouts, and close with the top half of the bun.