Lentil And Bean Burger - cooking recipe

Ingredients

7 oz dried red lentils
1 (13.5 oz) can mixed beans, drained
1 None large egg
4 None spring onions, roughly chopped
2 tbsp roughly chopped fresh cilantro leaves
1/3 cup whole wheat breadcrumbs
None None FOR THE CHILI RELISH
2 None medium tomatoes, roughly chopped
1 None small onion, finely chopped
1 clove garlic, minced
1/3 cup sweet chili sauce
2 tbsp malt vinegar
4 None burger buns, halved, toasted, to serve
8 leaves lettuce, to serve
1.5 oz bean sprouts, to serve
1.5 oz microgreens or sprouts, to serve
1 None cucumber, sliced, to serve

Preparation

Cook lentils in boiling water until tender. Drain. Let cool for 10 mins. Blend or process lentils, beans and egg until smooth. Transfer to a medium bowl and fold in spring onions, cilantro and breadcrumbs. Season to taste. Cover and chill for 1 hour.
Meanwhile, to make the chili tomato relish, cook tomatoes, onion and garlic in a small saucepan, stirring, for 10 mins, or until tomatoes are softened. Add chili sauce and malt vinegar. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, for 10 mins, or until relish thickens. Let cool for 15 mins.
Using floured hands, shape lentil mixture into 4 patties. Cook in a large, lightly oiled nonstick frying pan over medium-high heat until browned on both sides and heated through. Remove from pan and cover to keep warm.
Spread bottom buns with chili relish then top with lettuce, bean sprouts, microgreens, cucumber, burgers and remaining relish. Sandwich with top buns.