- Preheat the oven to 180°C and line a baking tray with baking paper.
- Heat a little oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes until softened and lightly caramelised. Transfer to a large mixing bowl.
- Add the coriander, parsley, beetroot and Merchant Gourmet Persian Style Rice & Lentils to a food processor. Pulse briefly to combine, taking care not to over blend.
- Transfer the mixture to the bowl with the onions and garlic. Add the balsamic vinegar, lemon zest and juice, buckwheat flour, salt and pepper. Mix gently.
- Shape into 4 burger patties and place onto the prepared baking tray.
- For the aubergine purée, heat a griddle pan over a high heat. Lightly oil the aubergines and cook cut-side down for 2–3 minutes on each side until charred.
- Transfer the aubergines to a baking tray and roast for 20 minutes until soft.
- Allow to cool slightly, then scoop out the flesh and blend with the olive oil, mixed herbs, lemon zest and juice, sumac (if using) and a pinch of salt until smooth.
- To cook the burgers, heat a little oil in a non-stick frying pan over a medium heat. Cook the patties for 3–4 minutes on each side until golden.
- Transfer back to the baking tray and bake for 12 minutes until heated through.
- Meanwhile, toast the burger buns and prepare the salad ingredients.
- Assemble the burgers with a generous spoonful of aubergine purée, the fresh salad, crispy onions, tomato sauce and tahini.
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