Lentil and brown rice mini-burgers


8 Cereal Mini-Burgers (Ref 28030)

1 yoghurt

1 cucumber

4 lettuce leaves

2 tomatoes

Slices of tomato and onion

Olive oil

Salt and pepper

For the Hamburger

200g pardina lentils

7 tablespoons cooked brown rice

1 tablespoon tahini (sesame seed paste)

1 teaspoon ground cumin

1 garlic clove

1 sprig of parsley


Wash the lentils and allow them to soak for 6 hours. After this time, drain them and grind them coarsely in a food processor. Add the rice and mix. Season with salt and pepper and add the diced garlic clove, parsley, tahini and ground cumin. Shape 8 hamburgers with moist hands. Cook the burgers for 4 minutes on each side.

Meanwhile, prepare a sauce by whisking the yoghurt with the cucumber (after peeling, dicing and draining it), a tablespoon of olive oil, the dried peppermint, and a pinch of salt and pepper.

Serve the burgers on the bun with lettuce leaves, thin slices of tomato and onion and a spoonful of yoghurt and cucumber sauce.