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Lentil Beet Burgers Recipe
Rich in earthy flavor‚ these protein-packed burgers made from plant-based superfoods turn a basic cookout into a healthful celebration.
INGREDIENTS1 Cup Black Lentils (dry) |
DIRECTIONSIn a medium saucepan, combine the lentils and mushroom broth, and bring to a boil over high heat. Reduce heat to a simmer, partially covered, until lentils are tender, about 25-30 minutes (do not overcook or lentils will become too soft). Remove from heat. In a medium sauté pan, melt the coconut over moderate-high heat. Add the garlic and cook for 30 seconds, then add the onion and rosemary. Cook for 3-4 minutes or until onions are translucent, then add the beets and cook until softened, about 3-4 minutes longer. Transfer the hot mixture to a food processor and add in the sunflower seeds, vinegar, miso, Chia Powder and half of the lentils. Process until a slightly chunky mixture has formed that sticks together easily. Do not over-process. Add the remaining lentils and Hemp Seeds, and pulse several times to incorporate, while leaving a little bit of texture. Taste and adjust salt/seasonings if desired. Transfer mixture from food processor into a large bowl. About 1/3-1/2 cup at a time, shape mixture into a compact ball, then press into ½-inch-thick patties. Right before cooking, brush both sides of the patties lightly with olive oil, and season lightly with salt and pepper. Brush a sauté pan with a little oil and warm over low heat.* Place a few patties in the pan and cook for 5-6 minutes on each side or until browned and crispy on the outside. Serve immediately with favorite burger accouterments like heirloom tomatoes, leafy greens, sprouts and aioli. Note: Burger patties may be made, uncooked, up to 3 days ahead of time. Keep covered and refrigerated. *Alternatively, cook patties on a grill. Makes 8 burgers
Submitted by Julie Morris |
Rich in earthy flavor‚ these protein-packed burgers made from plant-based superfoods turn a basic cookout into a healthful celebration.
Ingredients
1 cup black lentils (dry)
2 cups mushroom broth
1 Tbsp. coconut oil
4 cloves garlic, minced
½ cup yellow onion, minced
1 tsp. fresh rosemary, minced
1½ cups beets, shredded
¾ cup hulled sunflower seeds
1 Tbsp. red wine vinegar
2 Tbsp. yellow miso
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3 Tbsp. Navitas Organics Chia Powder
½ tsp. ground black pepper
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¼ cup Navitas Organics Hemp Seeds
- Sea salt, to taste
Olive oil, for cooking
Directions
- In a medium saucepan, combine the lentils and mushroom broth, and bring to a boil over high heat. Reduce heat to a simmer, partially covered, until lentils are tender, about 25-30 minutes (do not overcook or lentils will become too soft). Remove from heat.
In a medium sauté pan, melt the coconut over moderate-high heat. Add the garlic and cook for 30 seconds, then add the onion and rosemary. Cook for 3-4 minutes or until onions are translucent, then add the beets and cook until softened, about 3-4 minutes longer. Transfer the hot mixture to a food processor and add in the sunflower seeds, vinegar, miso, chia powder and half of the lentils. Process until a slightly chunky mixture has formed that sticks together easily. Do not over-process. Add the remaining lentils and hemp seeds, and pulse several times to incorporate, while leaving a little bit of texture. Taste and adjust salt/seasonings if desired.
- Transfer mixture from food processor into a large bowl. About 1/3-1/2 cup at a time, shape mixture into a compact ball, then press into ½-inch-thick patties. Right before cooking, brush both sides of the patties lightly with olive oil, and season lightly with salt and pepper.
- Brush a sauté pan with a little oil and warm over low heat.* Place a few patties in the pan and cook for 5-6 minutes on each side or until browned and crispy on the outside. Serve immediately with favorite burger accouterments like heirloom tomatoes, leafy greens, sprouts and aioli.