These veggie burgers are absolutely delicious. Brown lentils, peppers, oats and seeds combined with the perfect blend of herbs and spices to create an outstanding veggie patty.
|2 tbsp||(30 mL) Vegetable oil, divided|
|.25 cup||(60 mL) Finely diced onion|
|2||Cloves garlic, minced|
|.5 cup||(125 mL) Finely diced red pepper|
|.5 tsp||(2 mL) Cumin|
|1 tsp||(5 mL) Paprika|
|Freshly ground black pepper|
|1 tbsp||(15 mL) Soy sauce|
|1||(19 oz/540 mL) Can brown lentils, drained|
|.25 cup||(60 mL) Sunflower seeds, toasted|
|.33 cup||(80 mL) Quick cooking oats|
|.25 cup||(60 mL) Dry bread crumbs|
|.25 cup||(60 mL) Nutritional yeast flakes|
|2 tbsp||(30 mL) Chopped fresh basil|
|Freshly chopped chives|
|.25 cup||(60 mL) Greek yogurt|
|4||Dempster’s® Deluxe Hamburger Buns|
HEAT 1 tbsp (15 mL) oil in a large skillet over medium heat. Add onions, garlic and red peppers. Cook 2-3 minutes, stirring occasionally. Add cumin, paprika, cayenne, pepper and soy sauce. Cook, stirring, for 1-2 more minutes. Remove from the heat and set aside.
PLACE lentils in the bowl of a food processor. Pulse until smooth. Add onion mixture, sunflower seeds, oats, breadcrumbs, nutritional yeast flakes and basil. Pulse until mixture is combined. If mixture is too crumbly drizzle in 2-3 tbsp (30-45 mL) water and pulse to combine.
DIVIDE mixture into 4 equal portions. Form into patties and place on a baking sheet. Refrigerate until ready to use.
COMBINE chives, yogurt and radishes in a small bowl. Refrigerate until ready to use.
HEAT remaining oil in a large skillet over medium heat. Place patties in the skillet and cook for 5-7 minutes per side or until golden brown and hot.
ASSEMBLE veggie burgers by placing a handful of arugula on the bottom half of each bun. Top with a veggie patty, a spoonful of radish-yogurt mixture and bun tops.
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