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Beluga Lentil Breakfast Burger

Beluga Lentil Breakfast Burger

Goodness-filled and guilt-free, our tasty breakfast patty is a blend of lightly spiced Beluga Lentils and beetroot, topped with a fried egg and served in sesame seed topped mushroom bun.

By Alex Mackay

  • Serves 4

  • 45 minutes

  • 4 pans

  • Beginner

Suitable for gluten-free and vegetarians

Beluga® Lentils


  • 1 x 250g pouch of Merchant Gourmet Beluga Lentils
  • 8 very large mushrooms
  • 8 tsp hoi-sin sauce
  • 4 tbsp sesame seeds
  • 1 medium red onion, peeled, finely diced
  • 3 cloves garlic, peeled, diced
  • 1 tbsp vegetable oil, plus 3 tbsp for frying
  • 100ml vegetable stock
  • 100g beetroot, grated
  • 6 tbsp fresh gluten free breadcrumbs
  • 1 medium egg plus 1 yolk
  • 2 tsp & 2 tbsp red curry paste
  • 200g cherry tomatoes cut in half
  • 2 tbsp extra virgin olive oil
  • Rocket to garnish


1. Preheat your oven to 220c/Gas 7

2. Put the mushrooms on a baking tray. Brush them with the hoi-sin sauce. Sprinkle 4 of them with sesame seeds. Roast for 10 minutes. Set aside.

3. Sweat the onion and garlic in 1tbsp oil for 8 minutes over a medium heat. Turn up the heat and fry for 2-4 minutes until brown. Add the stock, boil, reduce by half. Mix in the Beluga Lentils. Blend to a rough puree. Add the beetroot, breadcrumbs, egg, egg yolk and red curry paste. Season.

4. Heat 3 tbsp oil in a low sided, non-stick frying pan. Spoon the lentil mixture into the pan to make 4 patties the same size as the mushrooms. Fry for 3-4 minutes on each side over a medium heat until they are golden brown. Be careful, the patties burn easily.

5. Warm the tomatoes with the extra virgin olive oil for 6-7 mins until they start to burst. Season.

6. Very gently fry eggs.

8. Top a mushroom with the beluga patty, egg, rocket and sesame mushroom bun. Serve with the tomato sauce.

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