- Add the red onion and garlic to a food processor and blitz until finely chopped.
- Add the kidney beans, black beans, walnuts, oats, smoked paprika, paprika, chilli powder, tamari and red wine vinegar. Pulse until combined but still textured.
- Transfer the mixture to a bowl and stir through the Merchant Gourmet Puy Lentils.
- Divide the mixture into 6 equal portions and shape into burger patties.
- Place in the fridge to chill while preparing the salad and dressing.
- Combine the lettuce, tomatoes, avocado, red onion and cheese in a large serving bowl.
- To make the dressing, whisk together the yoghurt, tahini, water, parsley, garlic granules, sumac and lemon juice until smooth and creamy.
- Heat a non-stick frying pan over a medium-high heat and dry-fry the burgers for 5 minutes on each side until golden and heated through.
- Divide the salad between plates, top with the burgers and generously drizzle over the yoghurt tahini dressing.
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