Jerk Lentil Burger

Craig & Sean make the best plant based jerk burger this side of the Caribbean.

Done in 30 mins

Twisted: Unserious food tastes seriously good.
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Ingredients

What’s good people? Craig & Shaun from Original Flava here! Knorr asked us to create a mouth-watering meat free recipe, using their Veggie Stock Pot, inspired by our our lovely mum’s Caribbean inspired Lentil Stew. It’s hearty, full of nutritious comforting flavours and brings great memories of our upbringing, using Caribbean spices mum used all the time in the kitchen. We took inspiration from it and made a Juicy & Wholesome Jerk Lentil Burger. It’s got an unbelievable taste, combining the jerk seasoning with lentils to create a meaty feel and look to it, but without the meat! And a flavalicious jerk gravy pon top flavoured with our Knorr veggie stock pot. Our Mum eats a plant-based diet, where as we are more, what we call flexitarians, we’re all about enjoying a balance of eating meat-free dishes, so this is why this Burger is perfect filling meat-free burger, as it’s got the goodness of plants, and the fullness of a meaty texture. Click here to buy all the ingredients, and make the burger yourself!

Method

Add all ingredients to a mixing bowl. Use your hands to shape the mixture in a large bowl then divide into 4 equal pieces and shape into smaller balls before flattening them to make burgers. Set in the fridge for 10 minutes.

To make your jerk BBQ sauce, you’ll need a small saucepan with 175ml of BBQ sauce, 1 tsp jerk seasoning. 1 Knorr Vegetable Stock Pot and 250ml of water. Whisk then bring to a boil then simmer for 5 minutes. Allow to cool.

You’ll need a griddle pan to make your burgers. Put your pan on a medium to high heat with a little vegetable oil. Then place your burgers on! Turn down to medium then cool for 5 - 7 minutes on each side until cooked.

Assemble your burgers by placing the Jerk BBQ sauce on base of the bun, followed by some lettuce, tomatoes, your burger then more BBQ sauce. Then add the top of the bun and enjoy!

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Guest Contributor

Guest Contributor

An Independent writer and Chef for Twisted Food.

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