Think meatless means tasteless? Think again. These mouthwatering patties, made with earthy, umami black lentils, and creamy pumpkin puree will change your mind about vegetarian burgers. Made with wholesome legumes, and veggies, these patties can be served as burgers on a whole grain bun, or on bun-less with a green salad. Try this recipe (it takes less than an hour to prepare!).
servings: 6 – 8 patties
prep time: 40 minutes
cook time: 10 minutes
total time: 50 minutes
Ingredients:
- 1 cup black beluga lentils (uncooked, dry)
- 2 cups filtered water (boiling)
- 1 large onion
- 3 garlic cloves
- 1 cup all-natural pumpkin puree
- ½ tablespoon soy sauce
- ½ tablespoon mustard
- ½ cup oat flour (or whole wheat flour)
- ½ cup wheat germ
- ½ cup panko bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon crushed black pepper
- canola or olive oil (for frying patties)
Preparation:
Step 1: In a small pot, bring two cups of water to a boil. Once the water boiling, add beluga lentils, a hefty pinch of sea salt, and a light drizzle of olive oil. Cover pot, reduce to a simmer, and cook for 25 minutes.
Step 2: While the lentils are cooking, peel and chop the onion and garlic cloves.
Step 3: Heat olive oil in a large skillet, over medium heat. Add onions and cook for about 5 minutes, or until soft and fragrant. Then, add garlic, saute for an additional 3 minutes. Turn off heat and allow skillet to reach room temp.
Step 4: In a food processor, blend together cooked lentils (slightly cooled), onions and garlic (room temperature), pumpkin puree, oat flour, wheat germ, panko bread crumbs, soy sauce, mustard, oregano, and salt & pepper. Mixture should be smooth, and well incorporated.
Step 5: Form mixture into patties. (Aim for patties that have a diameter of about 4 inches and are 1 about inch thick.)
Step 6: Heat cooking oil in a large non stick skillet, add patties, and cook each side for about 3 – 5 minutes, or until golden brown.
Step 7: Customize, and assemble burgers with desired ingredients. I love my burgers loaded with mustard, sliced avocado, red onion, and microgreens! Enjoy!
Want more vegetarian recipes?
- Kale Pasta Sauce Recipe
- Pea Shoot Sweet Potato Stir Fry Recipe
- Swiss Chard Sweet Potato Mac 'n Cheese Recipe
- Pad Thai Noodles Recipe
- Matzo Ball Soup Recipe
- Easy Caprese Pasta Salad Recipe
Find more recipes from Karen Biton-Cohen at K. abc Food & Photography.