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Lentil and charcoal- roasted carrot burger with roasted kale and green banana guacamole
Makes 6 Starters and mains
Ingredients
- 500g thick carrots
- 250g oven-baked onions, cool
- 60g day-old bread, broken into pieces
- 1 bunch fresh coriander
- 2tsp mild chilli powder, such as piment d’Espelette
- juice 1 lemon
- 120g red lentils, cooked
- rapeseed or groundnut oil, for frying
To serve
- 6 burger buns
- butter, for spreading
- roasted kale (see recipe, below)
- green banana guacamole (see recipe, below)
- jalapeño peppers, thinly sliced
For the green banana guacamole
- 2 garlic cloves
- 2tbsp fresh parsley, chopped
- 2tbsp fresh coriander, chopped
- 2tsp cane sugar
- zest and freshly squeezed juice 1 lime
- 5 unripe green bananas
- 50g pistachios, finely chopped
- 200g crème fraîche
- 2tbsp shallots, finely chopped
For the roasted kale
- 500g kale or cavolo nero, woody stems removed
- 4 small garlic cloves
- 100ml olive oil
Method
Light the barbecue (or grill). Place the carrots straight onto the charcoal – even when the charcoal is actively flaming – and roast for 30-40 minutes, until completely black. Remove with tongs and allow to cool.
Rub the skin off the carrots, either wearing rubber gloves or using a plastic bag. Divide the carrots into small pieces. Put the carrots, oven-baked onions, bread, coriander, chilli powder and lemon juice into a food processor and mix to an even consistency. Transfer to a bowl and stir in the red lentils.
Using your hands or a food ring, shape into 6 round patties. Put the patties on a plate, cover with cling film and transfer to the fridge for at least 1 hour, preferably longer, so that they hold together better when you fry them. Preheat the oven to 180C/350F/Gas 4. Heat some oil in a frying pan. Fry the patties over a medium heat for around 5 minutes on both sides. Transfer to an ovenproof dish and bake in the oven for 5-10 minutes.
Meanwhile, butter the buns on the cut surface and fry quickly in a frying pan. Put a little roasted kale on each bun base. Top with a patty and finish with green banana guacamole and jalapeño slices.
Green banana guacamole
Put the garlic, parsley, coriander,
sugar and lime zest and juice in a
food processor or blender. Mix to
a smooth consistency. Mash the
bananas with a fork, transfer to a
bowl and mix with the pistachios,
crème fraîche, shallots and herb
mix. Season. Serve as a dip, or
slap straight onto burgers.
Roasted kale
Preheat the oven to 120C/250F/ Gas 1⁄2. Put the kale leaves and garlic on a baking tray and drizzle with the oil. Sprinkle with salt and pepper and roast in the middle of the oven for 20 minutes. Transfer to a wire rack with baking paper underneath to catch excess oil.
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