Burgers – a meal that is often misunderstood. Whenever anyone chooses to chooses to live a more healthier lifestyle they assume that burgers would automatically be on the avoid list. And while certainly, takeaway options from fast food restaurants certainly are – this particular recipe includes legumes AND is vegetarian, with the option of being vegan as well. They are wonderful high fibre and a much “healthier” version of the take away variety. P.s. they also freeze beautifully so they’re a great make-ahead option. While I must admit, they are a bit finicky to prepare, they are well worth it and so tasty! Even meat lovers might be convinced to enjoy this alternative more often.
Quinoa Mushroom Lentil Burger
A wonderful vegetarian burger recipe that will be enjoyed by even the meat-eaters in your family.
Author: Julie Perks Registered Dietitian
Recipe type: Vegetarian, Vegan, Dinner, Lunch
Serves: 5 Patties
Ingredients
- 250g button mushrooms
- 2 TSBP extra virgin, olive oil
- ½ chopped onion
- 3 garlic cloves, crushed
- 1 TBSP soya sauce
- ¼ cup chopped fresh parsley
- ¼ tsp black pepper
- 1 can brown lentils, rinsed and drained
- 1 cup cooked quinoa
- ½ cup breadcrumbs (ideally wholewheat – can be Gluten Free (GF) if using GF breadcrumbs)
- 4 TBSP wholegrain mustard
Method
- Pulse the mushrooms in a food processor until finely chopped – you can do this by hand but they need to be extra finely chopped so the food processor saves a lot of time.
- Heat 1 TBSP oil and sauté the onions until soft then add the garlic and soya sauce and cook for 1 more minute.
- Add the mushrooms to the pan and cook until they release all their moisture. Add the parsley and pepper as well as the lentils and stir well to mix.
- Put this whole mixture back into the food processor and pulse about 7 times.
- In a large bowl, add the lentil-mushroom mixture to the egg, quinia and bread crumbs and musrtard and mix well. If this mixture feels too wet, add some more breadcrumbs (or oatbran) but only 1 TBSP at a time.
- Divide into 5 portions and roll into a ball and flatten into a patty shape. Place on a baking sheet and cover with cling wrap and refridgerate for at least 30 minutes.
- Heat the remaining 1 TBSP oil in a large non-stick pan and cook patties until they are browned on one side, this takes about 6 minutes then carefully turn and cook for a further 5-6 minutes,
- Finally serve either on their own with a side salad or vegetables or on a small wholewheat bun with side salad/vegetables. Add avocado, rocket, red onion and tomato for added flavour.
Notes
These also freeze beautifully, so while they do involve slightly longer preparation time, they can be frozen for a quick and convenient option on another day.
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