Cook the sorghum and lentils in water with a pinch of salt.
- Halve the tomatoes. Add salt and pepper, a dash of olive oil, 1 tbsp vinegar, a handful of
- chopped parsley and basil and the edamame beans. Mix together well and add the slightly cooled sorghum/lentil mix.
- Fry the burgers in olive oil until golden brown and serve with the tomato salad.