Move Over KFC! Step Aside Burger King! Make Way for the Whoppin’ Big Lentil Burger!
Posted by Zel Allen's nutgourmet on May 21, 2011
Imagine a lusciously seductive sandwich with boldly flavored lentil burgers standing in for the bread. Layered with juicy, fresh and roasted vegetables, the sandwich morphs into KFC’s and Burger King’s rival because it’s just a little nutty–walnutty, that is!
Limit the fillings somewhat so the lentil burgers will stay firm. Fillings can be as familiar as lettuce, tomato, and onions with mustard and veggie mayo or as diverse as roasted peppers and onions, sliced avocados, thick, roasted eggplant slices, roasted zucchini or Mexican squashes, steamed sweet potato slices, caramelized onions, or sautéed mushrooms or any combination of these.
Before piling on the fillings, slather the burgers with your favorite condiments like barbecue sauce, ketchup, Russian dressing, Dijon mustard, Vegenaise, or a sauce of your own invention. Be sure to serve these burgers with plenty of napkins–this is one darned good, delicious, dripping mess to die for!
If you would like to enjoy the lentil burger in a regular sandwich, slather it with plenty of condiments and your favorite sandwich trimmings.
WHOPPIN’ BIG LENTIL BURGERS
(A Vegan Delight!)
Yield: 12 burger patties or 6 servings
3 1/4 cups plus 3 tablespoons water, divided
3 tablespoons plus 1 teaspoon soy sauce, divided
1 cup brown lentils
1 cup walnuts, coarsely ground
1 small carrot, finely minced
3/4 cup old fashioned rolled oats
1/3 cup diced onions
2 cloves garlic, finely minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flaxseed meal
1. Have ready 2 large jellyroll pans lined with parchment paper and set aside.
2. In a 4 or 5-quart saucepan, combine 3 cups of the water, 2 tablespoons plus 1 teaspoon of the soy sauce, and the lentils. Cover the pan and bring to a boil over nigh heat. Reduce the heat to medium and simmer for 20 to 25 minutes until the lentils are softened but still retain their shape.
3. While the lentils are cooking, combine the walnuts, carrots, rolled oats, onions, 3 tablespoons of the remaining water, garlic, 1 tablespoon of the remaining soy sauce, cinnamon, nutmeg, salt, and pepper in a large bowl.
4. Add the cooked lentils to the bowl, along with any liquid remaining in the pan, and mix thoroughly to distribute all the ingredients evenly. Transfer half the mixture to the food processor and pulse several times to form a slightly chunky puree. Return the mixture to the bowl and mix well.
5. Preheat the oven to 400 degrees. Combine the remaining 1/4 cup water with the flaxseed meal in the blender and process until it becomes a thick, gooey slurry. Add the slurry to the lentil mixture and mix well to distribute it throughout.
6. Using a heaping tablespoon of the lentil mixture, form into a large ball about 2 inches in diameter. Place the ball onto the parchment and flatten into a thin patty about 3 inches in diameter and 3/8-inch thick. Repeat with the remaining mixture forming 12 thin patties. Bake for 25 minutes, carefully turn with a metal spatula, and bake for 8 minutes longer. The patties will feel very firm and dry on the outside.