Lentil And Sunflower Seed Burgers Food

LENTIL AND SUNFLOWER SEED BURGERS

Steps:

• Place lentils in food processor and pulse until they resemble bread crumbs.
• Heat 1/2 tsb oil and saute onions until soft. Add garlic and cook stirring for 1 minute. Add carrot and cook for a further 2 minutes.
• Place lentils and onion mixture in a large bowl and add remaining ingredients.
• Mix with hands to combine and shape into patties.
• Refrigerate for a few hours to firm.
• Heat remaining oil in pan and brown on both sides.
• Serve.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

VEGGIE BURGERS

Steps:

• The day before serving, in a large (4- to 6-quart) saucepan over medium-low heat, bring 4 cups of water to a simmer. Add lentils. Cover, and simmer 15 minutes. Add barley. Cover, and simmer 15 minutes more. Add brown rice. Cover, and simmer 20 minutes, or until the water is absorbed and the rice is al dente. Do not let the pan burn dry. (If necessary, stir in a small amount of water.) Remove from heat, and set aside.
• In a medium saute pan over medium-low heat, combine the olive oil, carrots, onion and celery. Saute until the vegetables are tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic. Saute a minute or two. Remove from heat.
• Combine grains and vegetables in a large covered container, and refrigerate overnight.
• On the day of serving, Add eggs and flour to the grain mixture. Mix well. With an ice cream scoop or by hand, form balls 3 1/2 to 4 inches in diameter. Flatten into disks about 3/4 inch thick.
• In a large saute pan or skillet over medium-high heat, warm the canola oil. Add the burgers, and cook until golden brown, 3 to 4 minutes a side. Serve immediately.

SUNFLOWER VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In the bowl of a food processor, add sunflower seeds. Process until finely ground.
• Add onion, brown rice, thyme, salt, and water and process until combined.
• Add carrot and celery and pulse several times to combine.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

SWEET POTATO BURGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
• Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
• Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
• Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
• Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
• Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.