Puy Lentil Burgers with Sweet Chilli & Mango Slaw

Packed with Puy Lentils, these hearty plant-based burgers are topped with a fresh mango slaw and a spicy kick of sweet chilli sauce. Served in soft brioche buns, they're perfect for easy weeknight dinners or summer barbecues.


Written by Merchant Gourmet
40 minutes Serves 4 Beginner
Puy Lentil Burgers with Sweet Chilli & Mango Slaw
Ingredients
  • 1 pouch Merchant Gourmet Puy Lentils
  • 100g breadcrumbs
  • 2 garlic cloves
  • 1 tbsp soy sauce
  • Juice of ½ lime
  • 6–8 tbsp water
  • Salt and black pepper
  • Olive oil, for frying
  • Sweet Chilli & Mango Slaw
  • 1 ripe mango, diced
  • ¼ red cabbage, finely shredded
  • ½ red chilli, finely chopped
  • 2 tbsp plant-based yoghurt
  • 2 tsp Dr Wills Sriracha Sauce
  • Juice of ½ lime
  • 1 tsp red wine vinegar
  • Salt and black pepper

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Puy Lentils
Puy Lentils
250G
  1. Add the Merchant Gourmet Puy Lentils, garlic, soy sauce, juice of half a lime, breadcrumbs, seasoning and water to a food processor.
  2. Blend until a thick paste forms. Add a little more water if needed.
  3. Divide the mixture into 4 equal portions and shape into burger patties.
  4. Heat a little olive oil in a frying pan over a medium heat.
  5. Fry the burgers for around 5 minutes on each side, until golden and cooked through.
  6. Meanwhile, make the slaw by combining the mango, red cabbage, chilli, plant-based yoghurt, Sriracha sauce, remaining lime juice and red wine vinegar in a bowl.
  7. Season to taste and mix well.
  8. Warm the brioche buns if desired.
  9. Fill each bun with a generous spoonful of slaw, followed by a lentil burger.
  10. Finish with a squeeze of Dr Wills Sweet Chilli Sauce and a handful of fresh coriander.

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