Veggie burgers (3 servings)
• 200 g boiled lentils
• 200 g cooked Bulgur Wheat
• 1 finely chopped Onion
• 1 thinly sliced Leek
• 1 sprig thinly sliced Celery
• 2 cloves sliced Garlic
• Salt and Pepper
• 1 tbsp Olive oil, for the burgers (you will also need some to fry)
• 250 g Champignon Mushrooms, thinly sliced
• 90 g bread Crumbs
• 70 g Cashews
• 1 ripe Avocado
• 15 g fresh thyme
• Zest of 1 Lemon
• 1/2 container of FreshMed Gourmet Beets or Green Peas with Tahini spread.


• In a pot add 200g of medium-sized lentils and 400 ml of water.
• Bring water to a boil over high heat
• As soon as it starts to boil, remove from heat and strain.
• Transfer the lentils back to the pot and add another 400ml of fresh water.
• Add 1 clove of Garlic, 1 Bay leaf, Salt and freshly ground Pepper.
• Place pot back over high heat.
• Bring to a boil and cook for 10-15 minutes.
• The amount of time needed to cook the lentils depends on the size used.
• When ready remove from heat and drain.
• Remove the Garlic and Bay leaf.
Bulgur wheat
• Place a nonstick pan over medium to high heat.
• Add 2 tbsp Olive oil and 200g of Bulgur.
• Stir continuously and sauté for at least 2-3 minutes until it becomes nice and golden brown. Sautéing will give it a rich nutty flavour.
• When ready, remove from heat. Add 200 ml of water or vegetable stock, salt and pepper.
• Place pan back on heat. As soon as you see the mixture bubbling, remove from heat.
• Cover and set aside for 10 minutes until the bulgur soaks up all of the liquid.

Veggie Burger
• Preheat oven to 400°F
• When the Lentils and Bulgur are ready, set them aside to cool
• Place a non-stick pan over high heat and add a little bit of olive oil.
• Add the Onion, Leek, Garlic and Celery.
• Season with salt and Pepper.
• Stir and sauté until they caramelize nicely.
• Transfer to a bowl and set aside until needed.
• Place the same pan over high heat with some olive oil.
• Add the Mushrooms and sauté for 7-10 minutes, until they dry out and turn golden.
• Season with Salt and Pepper.
• Transfer to a bowl with the rest of the vegetables.
• In a food processor add the bread crumbs and Cashews. Blitz until they break down.
• Add the vegetables and blitz again.
• Add the prepared Bulgur Wheat, the boiled lentils, the Avocado, fresh thyme, Salt, Pepper, Olive oil and Lemon zest.
• Beat again to combine. You may need to do this in 2 batches.
• Transfer to a bowl and continue mixing by hand.
• Shape the mixture into patties (120-150 g).
• Place a nonstick pan over medium to high heat.
• Add a small amount of olive oil.
• Add the veggie burgers and cook for about 2 minutes on each side, until they are golden brown.
• Put in a Baking tray and bake for 15-20 mins.
• Spread some FreshMed Gourmet Beets or Green Peas Spread on top of a hamburger bun, place the patty on top with tomato and lettuce.

Bon Appetit!

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