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Lentil Burger Madness

A long ten hour day at the office, a vigorous jog,  hot shower and stress reducing at-home facial later, I am sitting down on my carpet with a very sedating cup of herbal tea to blog about my amazing lentil burgers. For the record, I am drinking a ginger herbal tea with peppermint and chamomile from Fresh & Easy—super relaxing and tasty! Anyhow, on to the matter at hand. The other night, I felt inspired to re-create one of my favorite types of veggie burgers-the lentil burger. I love the lentil burger over a conventional veggie patty for several reasons. The number one reason being, it is soy-free. Sometimes, as vegetarians (and vegans) it’s easy for us to get caught up in a soy frenzy, but there really are so many more options available to us! My number two reason for loving this filling veggie burger, is that it tastes great (when made correctly). Number three is it keeps me full for hours! On to addressing the negative aspects of restaurant veggie patties–they almost always fall apart! This is likely due to the patties not containing an ingredient that will allow for a solid consistency.

To prevent a “loose” patty, I used brown rice flour to more or less pack the patties together. As you’ll see in the instructions below, these patties are quite easy to make, and extremely delicious. I was impressed how well they kept their shape; but of course, we can’t all be so skilled..muahaha! I ate my lentil patty without a bun, (only because this was such an impromptu recipe, and I had none in the house), but the patties would do well in a sprouted burger bun. Spread some Veganese on the buns and top the burgers with tomatoes, pickles, and ketchup! They also can be enjoyed with melted cheese, Vegan or non-Vegan.

Lentil Burger Patties:

*What you’ll need*

2 cups cooked lentils

1/2 cup cooked brown rice

1/2-1 cup brown rice flour

1 tablespoon Braggs Nutritional Yeast Flakes

2 tablespoons curry powder

3 tablespoons ketchup (Look for organic so as to avoid consuming high fructose corn syrup!)

1 tablespoon Vegan butter (Earth Balance, preferably)

1 tablespoon garlic powder

1 teaspoon ground black pepper

2-4 tablespoons butter or olive oil to fry the patties (I use Earth Balance)

*How to do it*

Combine all ingredients except for the brown rice flour in a large mixing bowl. Make sure the lentils are slightly overcooked so they can be easily molded and mashed into patties. Blend all ingredients together, making sure everything has been mixed together.

Put 1/2 cup brown rice flour onto a large plate.

Place clean hands (obviously clean from the very beginning!), into the mixing bowl, and scoop out a little more than a handful of the lentil mix. Roll together in your hands into a ball and flatten out into a burger patty shape. The mix should yield at least five patties. Lay your patties, one by one, onto the brown rice flour, coating each side. You may need to add additional flour to your plate. If you notice your molded patty begin to fall apart after saturating it in the flour, with flour on the patty, re-mold into the patty shape. (This will likely happen!)

After your first patty has been molded, venture over to your stove so you can melt two tablespoons of butter in a skillet. Melt on medium heat and once melted. place two molded patties on the skillet, (if skillet is large enough, of course). Re-mold with your spatula if you notice the patties once again begin to fall apart. Don’t despair, the first couple patties may be flops (literally). As you become used to this molding, transferring, and frying process, you’ll soon be a veggie burger master! Flip your patties after 45 seconds to brown the other side. The patties need only a good two minutes of cooking time; pay attention to the moistness of your skillet, you may need to periodically add a bit more butter.

When your patties are done, they should be slightly golden brown on the tops. (Ugh, I am becoming hungry writing this recipe!! Grrr.)

Your lentil burgers can be eaten bunless, like I did, or in a bun with the fixings of your choice. I earlier recommended Veganese, pickles, and tomatoes, but you can add whatever pleases your palate.

All in all, I promise this creation will be tastetastic!

xo,

Nadya

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About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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