Whoops, hi. I feel like I've been neglecting this blog, particularly the food aspect of it. Sometimes you feel it and sometimes you don't, hey! Evidently I haven't been feeling it. Maybe I should blame winter - I never feel inspired during winter and hibernation mode is a real thing. It's also been nice being lazier in terms of food photography. Ugly food tastes just as delicious, if not more so without the pressure of having to photograph it. I've been throwing myself into photographing other things, life things, beautiful places and faces instead, and finding it so much more creatively fulfilling.

But sometimes inspiration strikes! So when it does, I roll with it. I was craving a good burger and this has honestly nailed it. One of my most favourite burgers ever ever ever is from Pilgrim's in Milton on the NSW South Coast (although they have cafes in Cronulla and Huskisson as well now, but nothing's as good as the OG I swear it). It's so chock-filled with good stuff you can barely get your mouth around it. A brown rice and lentil patty is the hero, plus all the veges and avocado and sprouts and sweet chilli sauce and a tahini sauce on a wholemeal bun, oh my glob help I need one now. This is what happens every time I think about that burger; I need it all over again.

So inspired by Pilgrim's, I set out to make a delicious vegan burger, and a delicious vegan burger I did make. It even has a big teenage brother tick of approval. It was also super easy - after I cooked the rice, I literally just chucked everything in a food processor/blender and it was done.

Serves 4

For the patty:

1.5 cups of cooked brown rice (3/4 cup uncooked)
1 tin of lentils (425 grams)
1 medium zucchini, grated (about a cups worth)
1/2 cup of wholegrain spelt flour (or your flour of choice - I imagine buckwheat flour, quinoa flour, wheat flour or oat flour all would work just fine)

1 lemon, juiced (about 1/3 of a cup)
1 tsp of ground cumin
2 tsp of sriracha (optional)
Big handful of parsley (or any herb you fancy)
Big handful of chives (or shallots)

For the burgers:

Bread buns (I managed to get some amazing fresh sourdough buns)
Mixed greens
Sprouts (do it, they have the best texture!)
Sweet chilli sauce (doooo it)

What you need to do:

Cook the brown rice as per the instructions on the packet.
Pop the lentils, grated zucchini, flour, rice, cumin, sriricha, lemon juice, and herbs in a food processor/blender and blend away. It may seem a little wet, but that's fine! It should still be thick enough to hold together when you cook it. I actually let mine sit for half an hour during which time it thickened up nicely, so if you have the time, do that.
Heat up a frying pan (I used an electric fry pan which did the job) and once it's hot, dollop your patty mixture in. Make the patties as big or as small as you like. The key is for your pan not to be too hot, and to be patient with the patties and let them cook slowly. Flip them once they're holding together when you slide a metal spatula underneath them.

Serve them up with all the delicious things and devour! Of course you can add whatever else you like (various dips, beetroot, etc) or omit anything you don't like (although I really do recommend the sweet chilli, it's such a flavour kick).