Lentil and chickpea burger with tahini dressing

Tahini

• 200 g sesame seeds
• 50 g grapeseed oil
• 1 pinch sea salt

Tahini dressing

• 2 tbsp lemon juice
• 1 tsp onion salt
• 1 tsp honey
• 50 g soy milk
• 1 pinch granulated garlic

Lentil and chickpea burgers

• 100 g cheddar cheese, cut into pieces (3-4 cm)
• 150 g day-old bread, torn into pieces
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 red onion (approx. 80 g), cut into halves
• 1 garlic clove
• 1 tbsp dried oregano
• 1 tsp mustard powder
• 1 - 2 pinches cayenne pepper
• 1 tbsp olive oil, plus extra for frying
• 400 g canned lentils, rinsed and drained (approx. 250 g after draining)
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 1 egg

Assembly

• 8 bread rolls
• 1 avocado, flesh only
• 200 g Brie cheese, cut into thin slices (optional)
• 1 - 2 Roma tomatoes, cut into slices
• 4 leaves cos lettuce, torn into pieces