Thursday, October 18, 2012

Lentil Burger


Creating the perfect lentil burger took a few failed attempts in order to finally come up with this perfect combination of ingredients. The taste and texture are sure to please. I love the crunchy outside and moist, firm inside. You can serve this burger in a variety of ways. You can go old school with a bun and ketchup or add some avocado and hemp seeds for a healthier approach. The burger itself is easy to make just make sure you have some nutritional yeast on hand as that really boosts the flavor.


Lentil Burger

2 cups cooked lentils
1 cup cooked quinoa
½ cup oatmeal
¼ cup half chia powder/ground flaxseed
½ cup nutritional yeast
1/3 cup sunflower seeds
2 med. Carrots
1 small onion
2 Tbls Dijon mustard
2 Tbls soy sauce (preferably gluten free)
1 Tbls olive oil
1 tsp salt
minced garlic
pepper

PREHEAT oven to 350

Cook your lentils. Make sure all water is absorbed. I always soak my lentils for at least an hour before cooking and then allow to cool before combining with the other ingredients. Once you have both your lentils and quinoa cooked, toast your sunflower seeds in a frying pan on low heat. Shred your carrots with a box grater. Chop your onions. Toss the carrots and onions in the frying pan with 1 Tbls olive oil and 1 tsp salt. Fry until softened but DO NOT brown. Combine lentils, quinoa, oatmeal (uncooked!), chia/flaxseed powder, nutritional yeast, toasted sunflower seeds, sauteed carrots and onions plus seasoning – dijon mustard, soy sauce, garlic, pepper. Mix with your hands...get aggressive and mix with purpose. Shape into burger patties. Place onto parchment paper and cook for 25 min at 350 then flip burgers dust with olive oil and sprinkle of salt. Cook for 5 min (until browned and crispy).

I love to add slices of avocado and sesame seeds. Enjoy!

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