[Meaty] Vegan Lentil Burgers - D'lish!
I enjoyed a little veg-inspired dinner this week at my friends, Chad and Brooke's, house - so yum and so fun! I was excited to try this lentil and mushroom burger recipe I saw on Scott Jurek's website; so I brought the burgers and Chad made this awesome cucumber-avocado-zucchini crudite and then at the last minute we threw together an arugula and beet salad with balsamic fig dressing...hmmmm so good! (Brooke and I opted with the vegan version while Chad added a little pepperjack cheese to his - we agreed both were delicious :))
Also for all of you Phoenicians, Chad and Brooke are the uber rockstar owner's of D'lish Healthy Drive Thru in Scottsdale (and now newly opened in Tempe as well!). If you haven't been to their restaurants you've got to go check them out - awesome healthy food that is sooooo good, tasty and convenient for all of us always on the go! Plus they have several vegan options including a protein smoothie (Breakfast Buzz, ask for it vegan and they'll swap almond milk in and add in plant protein) that sounds so flipping tasty that I've put it on my calendar to try out after my long Sunday bike ride this week- peanut butter, chocolate and banana...can there be anything better?!
Lentil-Mushroom Burgers (adapted from Ultramarathoner Scott Jurek)
I've made several different veggie burgers and I really enjoyed this recipe because it really did yield a fairly 'meaty' patty. I personally liked it better on salad greens than on a bun because I just thought the patty itself was so dense and filling the bread was unecessary. If you do opt for a bun I recommend making the burgers a bit thinner than we did (1/2 inch thick or less) and make sure you do not overcook. You can top this burger with all the usual fixings like sliced avocado, tomato and mustard...hmmm tasty :) Also I pan-fried these burgers and also broiled them and both turned out just as great so if you're looking for less fat, choose the broil method. Enjoy!
- 2 1/4 cups cooked lentils (I just used the pre-cooked lentils from Trader Joes and they were great; you can find in the produce section).
- 1 Tablespoonpoon dried parsley
- 1 garlic clove, minced
- 1 1/4 cup finely chopped onion
- 3⁄4 cup finely chopped walnuts
- 2 cups fine bread crumbs (I used panko bread crumbs)
- 1⁄2 cup ground flax seed (flax seed meal - you can easily ground whole flax seeds in coffee grinder)
- 3 cups finely chopped mushrooms
- 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens - I used frozen chopped spinach and it worked out great.
- 2 tablespoons coconut oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
In a bowl, mix lentils with the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
In a separate bowl combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
In saucepan heat 1 T. coconut oil over high heat, sauté the onion and garlic for 3 minutes then reduce heat to medium and add in parsley, mushrooms, and greens and saute for an additional 5-7 minutes, set aside.
In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.
Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags.
Serve on a gluten free bun (like we did above) or you can simply serve it on a bed of mixed greens with some veggie add-ins like beets and sprouts and top with a drizzle of balsamic vinegar - yum yum yum yum!!!