Veggie And Lentil Burgers Food

VEGGIE AND LENTIL BURGERS

Steps:

• In the bowl of a food processor, combine the lentils, bread crumbs, eggs, cheese, and seasonings. Pulse a few times to combine.
• Add the oil, and then add one tomato (or about a 1/3 cup of diced tomatoes) and process for 30 seconds. The goal is to have a mixture that comes together to a thick paste. Add more tomato and process until everything is blended well and you have achieved a thick paste/dough that can be formed easily into patties and sticks together. The tomato is your liquid, so add just enough to achieve the paste, without adding too much, or else the mixture will be too thin to form into patties.
• Form the lentil mixture into 6 patties and cook them in the olive oil in a hot pan that has been heated to medium heat.
• Cook for 4 to 5 minutes on each side, until the side begins to brown and the middle is hot all the way through.
• Serve the hot patties as you would a traditional hamburger, with all your favorite toppings on a bun. And don't forget the pickles!

VEGAN LENTIL BURGERS

Steps:

• 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.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• 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.

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

VEGGIE ORANGE LENTIL BURGERS

Steps:

• Mix sauce ingredients together with whisk. Cover and chill while making burgers. Wash lentils in sieve. Place in saucepan with water & salt. Cook about 15-18 minutes until done but not mushy. Drain off any excell liquid. Set aside to cool.
• In food processor, pulse onion, carrots, and garlic until finely chopped. Heat skillet and spray with non stick spray. Cook onion mixture for a few minutes, stirring frequently. While that is cooking, finely chop mushrooms in food processor & cut up green onions & parsley. Add to onion mixture in skillet. Add about 1/4 cup water and simmer a few minutes. Stir in parsley and green onion. Set aside to cool about 15 minutes.
• In large bowl, beat egg & whites together. Add lentils and vegetable mixture, seasonings, lemon juice, panko and stir together(add more panko if mixturs seems too wet to hold together) Chill in fridge for an hour.
• Heat 1 1/2 Tbl canola oil (use 1 1/2 Tbl for each batch you fry) in non stick skillet on medium low. Form burger mixture into patties to fit your bread or buns (they will not shrink). Cook on each side for about 5 minutes, Turn carefully so they don't fall apart.
• Build your veggie burger to your liking. We used orange & green heirloom tomatoes, Spring mix lettuce, & sliced white onion on sliced french bread spread with creaam cheese pesto sauce. A side of sweet potato fries completed the meal...Enjoy!

LENTIL BURGERS - VEGETARIAN

Steps:

• Combine lentils, celery, carrot, water, curry powder in a pan and bring to the boil. Reduce heat and simmer, covered for approx 20 minutes or until the mixture has thickened. Remove from heat and cool.
• Stir in 2 cups of breadcrumbs.
• Shape the mixture into 8 burger patties.
• Toss them in the flour, dip in the egg white and cover with the remaining breadcrumbs.
• Heat the oil in a non-stick pan. Add the burgers and cook until well browned on both sides.
• Season with salt and pepper to taste.
• Serve on a bun as a burger or as a meal with a salad on the side.

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.

SPICED LENTIL CARROT VEGGIE BURGERS

Steps:

• Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
• While they cook, dice the onion and grate the carrots.
• Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
• With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.