Veggie Orange Lentil Burgers Food

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.

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!

INSTANT POT LENTIL-VEGGIE BURGERS WITH SLAW

Steps:

• Add 1 3/4 cups water to a 6- or 8-quart Instant Pot®, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
• Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
• Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
• Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
• Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
• Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.