DLB Lentil Veggie Burger
NOTE: This, as well as most recipes that I post, do not contain onions or garlic (as I have discovered that I am severely allergic to everything in the allium family), however, I would think that some minced sautéed garlic (or chopped grilled onions), could certainly be added if you can tolerate them).
Servings 9 large hamburger buns | Prep Time 30 min| Total Time 3-4 hr
Served with iceberg lettuce and tomato on Daisy Lane Bakery Hamburger Buns (See Recipe: https://www.daisylanebakery.com/home/perfect-hamburger-buns ).
INGREDIENTS
1 cup uncooked green lentils
1/4 cup COOKED black beans
3/4 cups (slightly firm) rice cooked (yield: approximately 1 1/2 cups cooked rice)
1/3 cup COOKED brown rice vermicilli
3/4 cup butternut squash pieces
2 carrots (approximately 1/2 cup) finely diced carrots
2 heads of red swiss chard, rinsed and stems removed; leaves only
4 large mushrooms, finely diced
2 T Tapioca, dissolved in 3 T water (let sit for 5 minutes)
1/3 cup tomato paste
1/4 cup almond flour
3 T chopped fresh italian parsley
3 T chopped fresh cilantro
1+ tsp. fine pink himalyan salt
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1 cup tapioca flour to dip the shaped burgers in before sautéing with water in non-stick pan until crispy
DIRECTIONS
Rinse and Drain the green lentils. Bring 2 cups of water to a boil and add the lentils. Reduce heat and simmer for approximately 20-25 minutes until tender. Drain the lentils until cool and dry, with paper towels, if necessary to remove excess moisture.
Take 1/2 cup of the total amount of lentils and mash them and then combine all of the into a large bowl (you will eventually be adding all of the other inngredients to this same bowl)
Using a rice cooker, rinse the 3/4 cup of brown rice and add water to the 1 1/2 line; cook until done, then cool and add to large bowl with lentils.
(You can use steamed or baked butternut squash). I baked approximately 3/4 of butternut squash by cutting off the skin and placing small pieces in a 450 degree oven and then using a pair of scissors to cut the roasted chunks into very tiny pieces.
Cook the finely diced carrots using a non-stick pan and sautéing them (using only a little water at a time) until they are just slightly tender.
Cook the finely diced mushrooms using a non-stick pan, using only a little water at a time until shriveled and slightly crispy.
Rinse and remove the stems of the swiss chard. Steam the swiss chard leaves for approximately 3 minutes above boiling water, until tender; drain completely using paper towels and your hands to absorb any moisture. Use a pair of scissors to cut the leaves into tiny pieces. Add to large bowl.
I used 1/3 cup black beans that I had simmered the night before in water only. (You can use 1/4 cup of any cooked bean or some canned black beans); slightly mash the 1/3 cup black beans with some of the black bean liquid. Add the 1/3 cup black beans to the large bowl.
Measure 1/4 cup almond flour and add to large bowl.
Mix the tomato paste and the tapioca/water mixture with a fork and add to the large bowl.
Chop the parsley and the cilanto
Add the salt.
Combine all of the ingredients a fork (or your hands) until thoroughly combined.
Shape the burgers by forming on a piece of parchment paper, using a 4” round biscuit cutter as your guide and filling the space, while pressing firmly, to shape the burgers.
Lightly coat the burgers with tapioca flour before cooking on high heat.
Have a little water nearby to add, as needed, to help the burgers cook and sizzle until brown.
Using an electric pre-heated non-stick pan at 400 degrees F. (or the equivalent) cook the burgers until well-browned and crispy. You can broil the burgers, flipping half-way through, to further crisp the up before serving.
The burgers can be frozen and defrosted as needed.
Serve with homemade Hamburger Buns (See Recipe: https://www.daisylanebakery.com/home/perfect-hamburger-buns )
