Caribbean Jerk Burgers with Pineapple Salsa

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Heat a dry, large fry-pan on medium heat and toast sunflower seeds for 3–4 minutes, until golden and toasted. Remove from pan and set aside. Return pan to heat with a drizzle of oil and cook onion for 3–4 minutes, until soft and starting to brown.
3. While onion cooks, grate carrot and roughly chop garlic. Add carrot, garlic and Caribbean Jerk rub to pan with onions and cook for 1–2 minutes, until starting to soften. In a large bowl combine lentils, first measure of coriander, egg, salt and breadcrumbs and mash lightly using a potato masher.
4. Add cooked onion mix to bowl with lentils and mix well. Use a 1/3 cup measure to shape mixture into patties, about 8cm wide and 2cm thick. Return pan to a medium heat with a drizzle of oil and cook patties for 2–3 minutes each side, until brown but not cooked through.
5. Slice burger buns in half and place to one side of prepared tray. Place patties on other side of tray and brush tops of patties with first measure of Jamaican Jerk marinade. Bake for about 5 minutes, until warmed through and crispy. While patties bake, prepare the rest of the meal.
6. Combine all pineapple salsa ingredients in a medium bowl, season with salt and pepper and mix well. Combine all jerk sour cream ingredients in a small bowl and mix well. Separate lettuce leaves, thinly slice cucumber and tomato and set aside.
7. Place a lentil patty in each burger bun and fill with cucumber, tomato, pineapple salsa, lettuce, jerk sour cream and toasted sunflower seeds.