Mustard-Thyme Lentil Kidney Bean Burgers

Steps

1. Make the quick pickles first: in a bowl, stir the cider vinegar, sugar and a quarter of the salt until dissolved. Add the cucumber, red onion and dill, toss, and set aside for at least 30 minutes, tossing now and then.
2. Put the lentils and water in a saucepan, bring to a boil, then simmer uncovered for 20 to 25 minutes until tender but not mushy. Drain well and spread out to cool slightly.
3. Meanwhile, preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
4. Toss the red potatoes with one third of the olive oil and a quarter of the salt on one baking sheet. Roast for 15 minutes while you make the patties.
5. Heat another third of the olive oil in a skillet over medium heat. Cook the yellow onion and carrot for 6 minutes until soft, add the garlic, thyme, smoked paprika and cumin, and cook 1 minute more. Remove from the heat.
6. In a large bowl, mash the kidney beans and half of the drained lentils with a fork until mostly smooth. Stir in the remaining half of the lentils, the yellow onion and carrot mixture, breadcrumbs, egg, one third of the mustard, the remaining half of the salt and the black pepper until it holds together.
7. Shape the mixture into 8 patties about 3/4 inch thick and set them on the second baking sheet. Brush the tops with the remaining third of the olive oil.
8. Bake the patties alongside the potatoes for 12 minutes, flip the patties and stir the potatoes, then bake 10 to 12 minutes more until the patties are browned and firm and reach 160°F (71°C) in the center, and the potatoes are golden and tender.
9. Divide the roasted red potatoes among 4 plates and set 2 patties on each. Spread the remaining two thirds of the mustard over the patties, then pile on the drained cucumber and red onion quick pickles and serve.