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Lentil & Bean Patty:

  • Onions (finely chopped) 40.0 g
  • Butter beans (tinned, drained and rinsed) 410.0 g
  • Brown lentils (tinned, drained and rinsed) 410.0 g
  • Eggs, large (class A) 1.0 pc
  • Coriander (roughly chopped)
  • Fresh Bread crumbs (brown) 50.0 g

To Make the Butternut Chutney:

  • Butternut, small diced 200.0 g
  • Sugar 50.0 g
  • Vinegar, white local 25.0 ml
  • Orange zest 5.0 ml
  • Butter 25.0 g

To Make the Dressing:

To Assemble the Burger:

  • Blue cheese 60.0 g
  • Pumpkin seeds (roasted) 20.0 g
  • Mixed herb salad leaves 60.0 g
  • Coriander (roughly chopped) 5.0 g

Lentil and bean vegetarian burger, with butternut chutney, blue cheese and mixed herbed salad leaves



  1. Lentil & Bean Patty:

    • Rinse and drain the tinned butter beans and lentils.
    • In a food processor, add the butter beans, lentils, diced onion, Robertsons Veggie Seasoning, coriander, breadcrumbs and egg. Pulse the mixture lightly.
    • Divide into 4 portions and shape into burger patties.
    • Heat a pan with oil and fry the burger on both sides at a medium heat
  2. To Make the Butternut Chutney:

    • In a pan, melt the butter, then add the Robertsons Rajah Medium Curry Powder.
    • Add the diced butternut, sugar, vinegar and orange zest.
    • Simmer gently and taste for seasoning.
  3. To Make the Dressing:

    • In a bowl, mix together the Hellmann’s Original Mayonnaise and sesame oil.
    • Slice the 4 burger buns open and lightly toast
  4. To Assemble the Burger:

    • Place the butternut chutney on the base of the burger with the crispy bean burger patty.
    • Top the burger with the blue cheese, dressing, roasted pumpkin seeds and mixed herb salad leaves and corriander