By Kelly Gibney

Makes 6 patties

These meat-free burger patties are full of rich, savoury flavour and will be an absolute crowd pleaser. Serve with a big dollop of the zingy pickle and pesto sauce and some homemade kūmara fries.

INGREDIENTS:

Makes 6 patties

• 1 medium onion – finely diced
• 2 garlic cloves – finely diced
• 250g Portobello or Swiss brown mushrooms
• 1 medium carrot – finely grated and squeezed tightly of liquid
• 1 teaspoon fennel seed
• ½ teaspoon fried oregano
• 1 plant-based vegetable stock cube
• 1 can brown lentil – rinsed and drained well
• 1 free range egg
• ½ cup flour (can use GF all purpose if needed)
• ½ cup breadcrumbs (use GF if needed)
• Sea salt and cracked black pepper
• Olive oil for sautéing

Sauce

• ½ cup good quality mayo
• ¼ cup pesto
• 10 slices McClure's Bread and Butter Pickles – diced

METHOD:

1. Heat a generous glug of olive oil in a sauté pan over a medium heat.
2. Cook the onion until tender and translucent.
3. Add the garlic and cook for a further minute.
4. Add the mushrooms, carrot, fennel seed and oregano. Increase the heat a little and sauté for 5 minutes until the mushrooms are soft and glossy.
5. Crumble the stock cube over the top and mix through well.
6. Use a potato masher to mash the lentils until about half are broken up.
7. Allow to cool completely and then add the egg, flour and breadcrumbs, along with a generous seasoning of salt and cracked black pepper. Use damp hands to make 6 patties. Place these in the fridge for at least 30 minutes to firm up.
8. Cook in a sauté pan in 1 cm of hot oil until golden brown on each side.
9. Mix together the sauce ingredients.
10. Serve burger patties in brioche buns with lettuce, tomato, avocado, radish, a generous dollop of pesto and pickle sauce. Finish with a couple of slices of McClure's Bread and Butter pickles.

We'd love to see your McClure's creations! Tag us on Instagram @cookandnelson.