A couple posts back I mentioned making a veggie burger that I was finally satisfied with, ‘No crumbling and falling apart, no mushy centre, and just the right balance between the creamy inside and the crunchy outside.’
I used black beans in that recipe and felt most beans would work well with it. This thought was put to the test after I attended a party at Urban Wellbeing, and gratefully won a hamper filled with an amazing array of nutritious and delicious food items from Evergreen Healthfoods via a raffle offered by the amazing Helen Finn of Combination Cooking. We were very excited with our basket of goodness and wanted to create something using the ingredients to express our appreciation.
Red and green lentils were part of the prize so Margaret Maeve and I decided to make our next batch of burgers using these instead of the black beans. The result was no noticeable change in flavour; they did, however, change colour, from black to green, the spirulina powder no longer overshadowed by the colour of the beans.
Veggie Burger Recipe
- 240 g (after cooking) mixed red and green lentils
- 1 medium yellow onion
- 15 g garlic
- 3 Tb olive oil
- 3 cups sourdough bread crumbs (I used multiseed)
- an additional 1/2 c bread crumbs to coat patties
- 1/2 c grated carrot
- 1/2 c grated courgette
- 1/2 c chopped coriander
- 1/3 c chopped chives
- 1/2 c spelt flour
- 1 Tb spirulina powder
- 1/2 c mixed sunflower, pumpkin, and chia seeds
- an additional 1/2 c mixed seeds to coat patties
- 2 eggs
- 1 Tb tamari sauce
Once ingredients are gathered and prepared, continue as follows:
- Sautee diced onion in olive oil for about 3 minutes. When finished, use a garlic press to add garlic to onions. Mix together, turn off heat and leave until needed. Garlic can be fine diced instead, but a press adds delicious garlic juices with nothing left on the chopping board.
- Preheat oven to 350°F/175°C.
- Lightly toast the mixed seeds; I do this in a toaster oven. Another option is to put a single layer in a dry skillet and heat for half a minute over medium heat. Continue to stir every 15-20 seconds for 1-2 minutes, until the pumpkin and sunflower seeds become aromatic, start sizzling slightly and their colour just begins to golden.
- Mix the lentils, carrots, courgettes, coriander, chives, flour, spirulina powder, 1/2 c toasted seeds, onion and garlic together in a large bowl.
- Whisk eggs and tamari sauce together.
- Add 3 c bread crumbs to the lentil mix.
- Pour the egg mixture into the rest of ingredients and combine fully.
- Mix together the remaining seeds and breadcrumbs into a shallow bowl.
- Sticky hand time…place a hand towel or two within reach as well as a spoon or butter knife to scrape excess mix off hands.
- Make whatever size patties you desire. We used just under a 1/2 cup for each which resulted in 12 patties altogether. This would fit on a regular bun just right if that is how you intend to eat them.
- Place patties one at a time into coating mixture
- Bake in preheated oven for 30 minutes.
Everyone agreed, they would make nice meat(less)balls…vegetable balls, vegtaballs- I thought MM was very clever when she thought of calling them that, which of course she was! So next time we make spaghetti with sauce, it’s decided, they will top it- all covered in cheese of course.
Lentils, black beans, chickpeas, aduki beans? Vegtaburgers or vegtaballs? The choice is yours!
*They freeze well after cooking; let cool fully first before storing in airtight container. Reheat from frozen in 400°/200°C oven for about 15 mins.
Happy cooking and enjoy!