Pan-fry the lentil patties for a crisp exterior and juicy centre, but you can also bake them for a healthier alternative
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 972 |
| Fat | 58.5g |
| Saturates | 10.7g |
| Protein | 23.4g |
| Carbs | 83.7g |
| Sugars | 14.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a tray with baking paper and set aside.
Slice off the ends of the courgettes then slice into quarters lengthways. In a shallow dish, combine the Parmigiano Reggiano, Panko, flour and salt. In a separate bowl, whisk the egg whites. Dip the courgette pieces in the egg whites until coated, then toss in the flour mixture. Ensure each piece is well coated. Arrange on the baking tray. Drizzle over some olive oil and place in the oven for approx. 15 minutes or until golden and crisp. Set aside and keep warm.
Heat the oil in a grill or large frying pan over a medium heat. Grill or fry the patties until grilled or charred to your liking.
Finely dice the pickles and shallot. Combine the sauce ingredients to make the chipotle sauce.
Slice each burger bun into thirds – top, middle and bottom. Finely slice the lettuce. Generously spread the sauce over the cut sides of each bun. Top the bottom bun with shredded lettuce, a patty and pickles. Repeat this process with the middle layer of the bun. Cover with the top of the bun. Repeat with the remaining buns.
Serve the burgers with the courgette fries.
