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Lentil Burger

Lentil Burger

avocado, burgers, dinner, friday nights, lentil burger, lentil recipe, lentils, lunch, vegetables, vegetarian, veggie burger
Lentil Burger

Lentil Burger

Ingredients:

6 Button Mushrooms (can sub with portobello, shitake, etc...)

1/2 Red Onion

1 Zucchini

1/2 - whole Jalapeño (depends on desired heat)

1 Garlic Clove

1 Tablespoon Olive Oil

1 Carrot

1 Cup of Lentils

Handfull Fresh Parsley

Salt & Pepper

Chili Powder

1 teaspoon Turmeric

1/2 teaspoon Cumin

1/2 teaspoon Coriander

1/2 Cup Whole Wheat Flour or Oat Flour (blending up quick oats in the blender)

Whole Wheat Burger Buns

Lentil Ingredients:

1 Cup of Lentils

1 Tomato

1/2 Bell Pepper

1 Garlic Clove

Salt & Pepper

Guacamole Ingredients:

2 Avocados

1 Lime

Sriracha Aioli:

1 Egg

1 Tablespoon Dijon Mustard

1 small Garlic Clove

Sriracha

1/2 cup  of Grape Seed Oil

 First, make the lentils. To make the lentils, add 1 cup lentils and 2 cups of water. In a magic bullet or blender blend one garlic clove, 1/2 bell pepper and 1 tomato, and add the blended mixture to the pot of lentils. Cook over medium heat until the lentils are tender. Make sure you do not overcook lentils because this way the lentils do not dissolve in the veggie patty mixture.  Meanwhile, begin prepping your veggies for your burger mixture. Dice the zucchini, red onion, jalapeño, garlic, and mushrooms. Set aside.  In a large pan over medium heat, add 1 tablespoon olive oil, when the oil is hot, throw in the garlic clove and onion. Cook until onion turns translucent. Then add in jalapeño and zucchini. Cook that until the zucchini is tender. Season with salt and pepper to your liking as you stir. Add the mushrooms last, cook until the water drains out of the mushrooms. Set this mixture aside.  In a large bowl, add the veggie mixture you just cooked, 1 cup of cooked lentils, diced carrots, 1/2 cup of whole wheat flour or oat flour (I usually use oat flour), cumin, coriander, turmeric, chili powder, salt (if needed), pepper and parsley. Mix with your hands until thoroughly combined. Set in the fridge for 30 minutes because this allows the mixture not to fall apart when forming the patties.  During this time make the guacamole. In a small bowl smash 2 avocados with a fork until you get a chunky consistency. Squeeze in 1 lime and season with salt & pepper to your liking. Set in fridge until you begin to assemble the burger.  At this time make the Sriracha aioli, set in the fridge. Technique can be found  here . I replaced the chipotle peppers for Sriracha.

First, make the lentils. To make the lentils, add 1 cup lentils and 2 cups of water. In a magic bullet or blender blend one garlic clove, 1/2 bell pepper and 1 tomato, and add the blended mixture to the pot of lentils. Cook over medium heat until the lentils are tender. Make sure you do not overcook lentils because this way the lentils do not dissolve in the veggie patty mixture.

Meanwhile, begin prepping your veggies for your burger mixture. Dice the zucchini, red onion, jalapeño, garlic, and mushrooms. Set aside.

In a large pan over medium heat, add 1 tablespoon olive oil, when the oil is hot, throw in the garlic clove and onion. Cook until onion turns translucent. Then add in jalapeño and zucchini. Cook that until the zucchini is tender. Season with salt and pepper to your liking as you stir. Add the mushrooms last, cook until the water drains out of the mushrooms. Set this mixture aside.

In a large bowl, add the veggie mixture you just cooked, 1 cup of cooked lentils, diced carrots, 1/2 cup of whole wheat flour or oat flour (I usually use oat flour), cumin, coriander, turmeric, chili powder, salt (if needed), pepper and parsley. Mix with your hands until thoroughly combined. Set in the fridge for 30 minutes because this allows the mixture not to fall apart when forming the patties.

During this time make the guacamole. In a small bowl smash 2 avocados with a fork until you get a chunky consistency. Squeeze in 1 lime and season with salt & pepper to your liking. Set in fridge until you begin to assemble the burger.

At this time make the Sriracha aioli, set in the fridge. Technique can be found here. I replaced the chipotle peppers for Sriracha.

 Now, take the patty mixture out of the fridge, and begin forming patties. These patties cook quickly, so keep your eyes on them. Cook these patties over medium heat for about 2-3 minutes per side. You should make about 10 patties.  Start assembling your burger in any way you want. Add any extra toppings like spinach, tomato, extra onion, etc., but remember to keep it clean that means ditch the bbq sauce, ranch, thousand island, ketchup, and extra Chick-fil-A sauce you may have lying around your kitchen.

Now, take the patty mixture out of the fridge, and begin forming patties. These patties cook quickly, so keep your eyes on them. Cook these patties over medium heat for about 2-3 minutes per side. You should make about 10 patties.

Start assembling your burger in any way you want. Add any extra toppings like spinach, tomato, extra onion, etc., but remember to keep it clean that means ditch the bbq sauce, ranch, thousand island, ketchup, and extra Chick-fil-A sauce you may have lying around your kitchen.