Beefeaters Lental Burger
Beefeaters Whole Grilled Pink Snapper, Fragrant Herbs, Lime and Spiced Cashew Pesto.
Ingredients (Serves 4):
Ingredients:
3/4 Cup Brown Lentils, Rinsed, Strained And Picked Through
1 3/4 Cups Plus 1 Tablespoon Low-Sodium Vegetable Broth Or Water
2 Teaspoons Extra-Virgin Olive Oil
1 Large Red Onion (Half Finely Chopped For Pattie Mixture, And Half Thinly Sliced For Burger Build)
Juice Of 1/2 Lemon
Kosher Salt
8 Ounces Fresh Baby Spinach
2 Large Cloves Garlic, Minced
Freshly Ground Black Pepper
1/2 Teaspoon Ground Cumin
1 Cup Whole-Wheat Breadcrumbs Please Note That I Swapped Breadcrumbs For A Combo Of Almond Meal And Gluten Free Flour.
1/2 Cup Walnuts, Toasted And Finely Chopped
Cooking Spray
6 Whole-Grain Vegan Hamburger Buns
Baby Arugula, Basil, Roasted Red Bell Peppers And Spicy Mustard, For Serving, Optional
Note: if the mixture is too moist, add some extra almond meal to bind it together
Directions:
1: Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
2: Heat the oil in a large non-stick skillet over medium heat. Add the chopped onion, garlic, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add breadcrumbs and walnuts to the pan mixture before adding the spinach, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
3: Add 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
4: Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Ingredients (Serves 4):
Ingredients:
3/4 Cup Brown Lentils, Rinsed, Strained And Picked Through
1 3/4 Cups Plus 1 Tablespoon Low-Sodium Vegetable Broth Or Water
2 Teaspoons Extra-Virgin Olive Oil
1 Large Red Onion (Half Finely Chopped For Pattie Mixture, And Half Thinly Sliced For Burger Build)
Juice Of 1/2 Lemon
Kosher Salt
8 Ounces Fresh Baby Spinach
2 Large Cloves Garlic, Minced
Freshly Ground Black Pepper
1/2 Teaspoon Ground Cumin
1 Cup Whole-Wheat Breadcrumbs Please Note That I Swapped Breadcrumbs For A Combo Of Almond Meal And Gluten Free Flour.
1/2 Cup Walnuts, Toasted And Finely Chopped
Cooking Spray
6 Whole-Grain Vegan Hamburger Buns
Baby Arugula, Basil, Roasted Red Bell Peppers And Spicy Mustard, For Serving, Optional
Note: if the mixture is too moist, add some extra almond meal to bind it together
Directions:
1: Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
2: Heat the oil in a large non-stick skillet over medium heat. Add the chopped onion, garlic, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add breadcrumbs and walnuts to the pan mixture before adding the spinach, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
3: Add 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
4: Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
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