Vegetarian Patties in Seeded Buns
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 42 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup Brown Lentils
- 1 cup water
- 1 bay leaf
- 1 Tbsp vegetable oil
- ¼ cup onions (finely chopped)
- 2 cloves garlic cloves (peeled and minced)
- ½ cup finely chopped, red Bell pepper (divided)
- ½ tsp Cumin
- 1 tsp paprika
- 1 pinch cayenne pepper
- freshly ground Black pepper (to taste)
- 1 Tbsp low-sodium soy sauce
- 0.333 cup Quinoa flake (may substitute quick oats; plus extra if needed)
- ¼ cup Sunflower seed
- ¼ cup breadcrumbs (plus more if needed)
- ¼ cup Nutritional yeast
- 2 Tbsps fresh Basil (minced)
- 1 Tbsp Cooking oil
- 4 sesame Burger buns (split)
- fresh Chives (rinsed and finely chopped)
- ¼ cup low-fat plain Yogurt
- ⅛ tsp garlic powder
- 1 handful fresh Arugula
- 4 fresh Radish (rinsed; trimmed and thinly sliced)
Product recommendation
To save time, purchased prepared veggie burgers may be substituted.
Preparation steps
1.
Soak lentils in warm water for 2 to 3 hours. Rinse, drain and pick over.
2.
Place lentils in a saucepan and cover with 1 cup of water; add bay leaf. Bring to a boil, cover, reduce heat and simmer for 30 or until lentils are fork tender. Remove lid, if there is liquid remaining, turn up the heat and cook, stirring frequently, until liquid is absorbed. Mash lentils with an immersion blender.
3.
Preheat oven to 275ºF.
4.
While lentils are cooking, place the sunflower seeds in a single layer in a shallow pan, toast for 30 minutes, stirring several times until golden brown.
5.
Heat the oil in a skillet, set over medium heat. Add the onions, garlic, and 1/4 cup chopped red pepper and saute for 5 minutes. Add cumin, paprika, cayenne pepper, black pepper and soy sauce and cook for an additional 2 minutes, stirring constantly. Remove from heat.
6.
Using a food processor or spice grinder, coarsely grind the toasted sunflower seeds.
7.
In a large mixing bowl, combine quinoa, sunflower seeds, mashed lentils, and vegetable mixture. Stir in breadcrumbs, nutritional yeast, and basil. Knead and mix using clean hands to make a stiff mixture. Add more quinoa or breadcrumbs if mixture does not hold together.
8.
Let stand for 1/2 hour to allow the quinoa to bind the mixture together.
9.
Coat a skillet with cooking oil. Shape the lentil mixture into 4 patties. Cook the burgers over medium heat for 4 to 5 minutes per side, or until crispy.
10.
Meanwhile, in a small bowl, combine chives, yogurt, and garlic powder. Stir to mix.
11.
To assemble, spread a thin layer of yogurt dressing on the cut half of the bun bottom, followed arugula, veggie burger, sliced radish, a dollop of yogurt dressing, and the remaining bun top. Serve.
