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A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Lentil Burger

Meatless Mondays are a must.

I love burgers, but once a week I love to go meatless because I want to. Although I am not a vegan or vegetarian, I love vegan and vegetarian meals because those types of meals are delicious, filling and nutritious. Many people have the assumption that meatless meals don’t provide protein because obviously, there is no actual animal products in the patty, but trust me, if you have never had a vegetarian or vegan burger, you are missing out and should definitely try this lentil burger.

As I mentioned before, I love vegan and vegetarian meals, so one day I craved a vegan burger, but I did not want to leave my house to buy one. I decided to make one. I call this a vegetarian burger because I add a Sriracha aioli that contains egg, but if you do not add the aioli, this is completely vegan.

When I make at home re-creations I love to add as many vegetables as I can because it allows me to add more micronutrients into my daily diet. Any vegetable you add to your mixture adds nutrients. You can add the colors of the rainbow to your mixture, the more colorful the better. Go crazy with the vegetables.

The fun part of cooking is to be creative. You enjoy your food more when you add ingredients you love. Trust me. The creative you become you will enjoy meatless weekdays or weekends.

Since the recipe makes a large quantity, I serve these with rice, orzo salad, a burger, wrap or pasta. You can honestly serve these lentil patties with anything you want. You don’t have to wait too long to try these out because now you can enjoy meatless Mondays with me!

Start to finish: 1 hour

Servings: 10

Ingredients:

6 button mushrooms (substitution: portobello, shiitake or cremini)

1/2 red onion

1 zucchini

1/2 jalapeño (if you want more heat, add whole jalapeño)

1 Garlic Clove

1 Tablespoon Olive Oil

1 carrot

1 cup of lentils

Handful fresh parsley

Salt to your liking

Pepper to your liking

1 tablespoon chili powder

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 cup whole wheat flour or oat flour (blended quick oats)

8 Burger buns

Lentil Ingredients:

1 cup of lentils

1 tomato, diced

1/2 bell pepper, diced

1 garlic clove, minced

Salt to your liking

Pepper to your liking

Guacamole Ingredients:

2 avocados, mashed

1 lime

Sriracha Aioli:

1 egg, whole

1 tablespoon dijon mustard

1 small garlic clove

Sriracha

1/2 cup  of grape seed oil

Instructions:

In a medium-sized pot, add 1 cup of washed lentils and 2 cups of water, set aside. 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 the lentils because you don’t want the lentils to dissolve in the veggie patty mixture.

Meanwhile, dice the zucchini, red onion, jalapeño, garlic and mushrooms. Set aside.

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

In a large bowl, add the cooked veggie mixture, 1 cup of cooked lentils (make sure you drain out the broth), 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 doesn’t allow the mixture to fall apart when forming the patties.

In a small bowl, mash two avocados with a fork until all the avocado is mashed (I like a chunky guacamole, but you mash to your liking). Squeeze in 1 lime and season with salt and 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.

Form the lentil patties. This mixture should make about 10 patties. In a large pan over medium heat, cook the patties for 3-4 minutes per side, but make sure you keep your eyes on the patties because these patties cook quickly.

Assemble the burger to your liking by adding any extra toppings like spinach, tomato, extra onion or pickles.

Enjoy with hot sauce or yogurt dip.



*This is a great option for meal prepping.




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