A yummy adaption of a recipe by French cook Clea:


  • burger buns, halved
  • 4 lettuce leaves
  • 2 tomatos, sliced
  • pickled cucumber, sliced (optional)

burger patty mixture

  • 2/3 cup of ¬†yellow lentils (120g)
  • 2 cups water
  • 2 leeks, finely chopped
  • 1 tablespoon olive oil
  • 2 eggs
  • parsley, diced
  • 1 teaspoon curry powder
  • salt and pepper


  • 2 teaspoons tahini
  • 100g yoghurt


If cooking the patties in the oven, preheat it to 180 degrees – otherwise you can fry them on the stove/BBQ. Add the lentils and water to a saucepan and cook for 15 minutes. Heat the oil in a casserole dish and fry the leek for 10 minutes. Add the lentils and the leeks to a blender, along with the eggs, parsley and curry. Season with salt and pepper. Blend until combined. Place a quarter of the mixture at a time into a burger making mould. Fry for 8 minutes each side in the fry pan or cook in the oven for 25 minutes.

Beat the tahini with the yoghurt together with a pinch of salt. Toast the halved bread rolls. Add the sauce to both sides of the bun. Once done, place the patty and salad onto the bun and serve with some salads.


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