Celebrate National BBQ week with these super-simple recipe for Jersey Royal, Lentil and Feta Burgers. It’s easy to get your hands on Jersey Royals as now in season they are available at all major supermarkets, independent retailers and markets across the UK from April until July.
Whether it’s baked, grilled or fried, create our healthier, meat-free options by simply whipping up the seasonal spuds into a burger, on skewers or even as a pro side dish with Thomasina Miers’ Jersey Royal traybake.
500g Jersey Royal potatoes, scrubbed and halved if large
3 tbsp oil
6 spring onions, chopped
2 cloves garlic, crushed
150g canned green lentils, drained
200g feta cheese crumbled
50g sun dried tomatoes in oil, drained and chopped
20g parsley, chopped
1tsp dried oregano
3 tbsp polenta
For the slaw
150g young kale, stems removed and leaves shredded
1 small carrot, grated
1/2 small red onion
10g umami paste
4 burger buns
2 small avocado, peeled, stoned and mashed with 1 tsp lemon juice
2 cooked beetroot, sliced
Bring a pan of water to the boil, add the Jersey Royals and simmer for 15 minutes until tender. Drain and roughly crush with the back of a spoon.
Heat 2tsp of the oil in a frying pan, add the spring onions and garlic and cook for 3-4 minutes until softened. Stir into the potato mixture and set aside to cool.
Once cool enough to handle, add the lentils, feta, tomatoes, parsley, oregano and some black pepper. Taste before adding more salt as the feta is salty. With wet hands shape the mixture into 4 burgers. Put the polenta on a plate and coat the burgers all over. Cover and chill for 20 minutes, or as long as overnight.
To make the slaw, combine all the ingredients in a bowl and mix well. Chill until required.
Heat the remaining oil in the frying pan. Cook the burgers for 6-8 minutes until golden on the outside and hot in the middle. Split the burger buns, fill with the beetroot slices, some avocado, a burger each and serve with the slaw.