Ultimate lentil burgers. Can you tell them apart from beef?
It’s all in the name for these burgers-this is the “ultimate” lentil burger recipe! The burgers met with vigorous approval from family, including a formerly carnivorous man. Every once in a while my husband craves the texture and heartiness of a meat-like meal. These burgers do the trick! I recommend spreading avocado on your toasted whole wheat bread or buns to give the burgers a nice fatty flavor. Like beef or other burgers, the lentils in this plant-based version are full of protein. Unlike beef or other burgers, these are rich in fiber, vitamins and antioxidants, and countless other phytochemicals without the grease and sluggishness after eating them.
This recipe takes a little time to make, so I recommend preparing the lentils and rice in advance of assembling the burgers. We happened to have some seasoned lentils leftover from dinner last night (I used them to make a “beefy” lasagna”) and as a rule I usually have cooked rice in the fridge. Our whole wheat bread is home made and you can get the recipe here. If you don’t have the time or inclination to bake your own, Ezekiel brand makes excellent whole, plant-based bread and buns. I should add that the beer pictured is my husband’s fantastic home brew. It’s an ale using Hallertau hops, and it is not too hoppy, full-bodied with notes of toasted cloves and honey.
It’s not usual for people to choose the longer route to their destination these days. Baking bread, brewing beer, and cooking all of our own food at home are all time-consuming activities. I like to think that introducing these “inconveniences” back into our life has helped us live more patiently and mindfully. Life is a journey, after all, not a destination. So have a lentil burger and a brew and enjoy the Spring!
1 Pound lentils, cooked according to package directions
2 Cups whole grain brown rice, cooked according to package directions
1 Cup oats
2/3 Cup 100% whole wheat flour
2 Teaspoons onion powder
2 Teaspoons garlic powder
1 Tablespoon fennel seed
1/8 Cup corn meal (to prevent sticking)
100% Whole wheat bread or buns and burger fixin’s such as: lettuce, tomato, onion, avocado, plant-based friendly ketchup, mustard
Preheat the oven to 420F and prepare two baking sheets by sprinkling a little corn meal to dust each. Put the cooked lentils, rice, onion powder, garlic powder and fennel seed together in the bowl of a food processor. Process on high for 3 or 4 minutes, until a thick paste is formed. Add a little water if needed.
Transfer the lentils mixture to a large bowl. Stir in the oats and whole wheat flour. Form the mixture into patties and lay them out on the prepared baking sheets. Bake for 30 minutes. To finish, grill the patties on a hot grill for 3-4 minutes per side, until toasty. Serve with the whole wheat buns and burger fixin’s, and enjoy!
