# Vegetarian "Burger" with Tomato and Lentil Filling

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A hearty veggie filling of lentils, tomatoes and vegetables, topped with cheddar and served in a bun.

Servings: 4 · Prep 15 min · Cook 45 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian "Burger" with Tomato and Lentil Filling](https://image.fridge.menu/adaptations/dz5fgmt0/8deac9e215ff47e2407c1e87d4773129f4050dd15ff2543256f5e89a2d4643e6.jpg)

## Ingredients

- 1 pcs Onion — finely chopped
- 100 g Courgette — coarsely grated
- 100 g Carrot — coarsely grated
- 2 clove Garlic — finely grated
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 0.5 tsp Smoked paprika
- 400 g Canned chopped tomatoes
- 100 ml Stock
- 150 g Black beluga lentils
- 50 ml Double cream
- 1 tsp Cornflour
- 50 ml BBQ sauce
- 2 tbsp Sweet mustard
- 20 g Butter
- 2 tbsp Olive oil
- Salt
- Black pepper — freshly ground
- 4 pcs Burger buns
- 150 g Mature cheddar — sliced
- 50 g Gherkins — sliced
- 1 bunch Parsley — finely chopped

## Steps

1. Fry the onion in oil and butter for 5-7 minutes until soft. Add the courgette, garlic, thyme, rosemary and smoked paprika and fry for another minute. (7 min)
2. Add the chopped tomatoes, stock, lentils and cornflour mixed into the cream. Stir, cover and simmer on a medium-low heat for 30 minutes. (30 min)
3. Season with BBQ sauce, mustard, salt and pepper and simmer uncovered for a further 15-20 minutes. Stir a few times, making sure it doesn't catch while the liquid reduces slightly. Scatter the cheddar on top and let it melt. (18 min)
4. Warm the burger buns, divide the lentil filling with cheddar and gherkins between them. Sprinkle with finely chopped parsley and serve immediately. (2 min)

Published 2026-10-09

https://fridge.menu/en/r/vegetarian-burger-dz5fgmt0

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