Great texture and taste, plus a huge nutritional boost
Ingredients
1 onion, chopped
4 garlic cloves, minced
1 large sweet potato, skin on, cubed
1/2 cup chopped walnuts
1 cup precooked brown rice
2 cups precooked or canned lentils
1 Tbs paprika
2 Tbs tamari
2 Tbs tomato paste
1/4 cup water
1 Tbs Djon or yellow mustard
1/4 cup ground flaxseed
1 cup corn grits (coarse cornmeal)
+ spices of your choice
Instructions
Heat the oven to 450º
In a food processor combine onion, garlic, sweet potato and walnuts and process for a minute or two or until the mixture has a consistency of rice
Add the rice, lentils, paprika and tamari and pulse to incorporate the ingredients
Place the blended mixture in a large bowl and add the tomato paste, water, mustard and flaxseed and mix well
Add the corn grits and mix through
The mixture will make 8 large or 12-16 smaller burgers - the size is up to you
You can form balls and flatten them (or use the burger press mentioned below which makes a perfectly neat shape)
Place burgers on a parchment-lined baking tray and bake for 15 min
Turn and bake for another 15 min
Notes
Makes 8-16 burgers, depending on size (I made 8 large ones)
I tend to cook large batches of basmati brown rice and freeze them in 1-cup sizes for quick use later
I use canned black lentils
This recipe really needs to be spiced up but I will leave the types of spices up to you according to your preference - you could add curry, or chipotle or a stronger sriracha spice
I have started using the Cuisinart burger maker and would highly recommend it!
8 gm protein and fiber per burger (if you make 8)
Adapted from and thanks to Justin Webb of Crow Moon Kitchen
Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site
Lentil + Sweet Potato Burgers
Great texture and taste, plus a huge nutritional boost
Ingredients
1 onion, chopped
4 garlic cloves, minced
1 large sweet potato, skin on, cubed
1/2 cup chopped walnuts
1 cup precooked brown rice
2 cups precooked or canned lentils
1 Tbs paprika
2 Tbs tamari
2 Tbs tomato paste
1/4 cup water
1 Tbs Djon or yellow mustard
1/4 cup ground flaxseed
1 cup corn grits (coarse cornmeal)
+ spices of your choice
Instructions
Heat the oven to 450º
In a food processor combine onion, garlic, sweet potato and walnuts and process for a minute or two or until the mixture has a consistency of rice
Add the rice, lentils, paprika and tamari and pulse to incorporate the ingredients
Place the blended mixture in a large bowl and add the tomato paste, water, mustard and flaxseed and mix well
Add the corn grits and mix through
The mixture will make 8 large or 12-16 smaller burgers - the size is up to you
You can form balls and flatten them (or use the burger press mentioned below which makes a perfectly neat shape)
Place burgers on a parchment-lined baking tray and bake for 15 min
Turn and bake for another 15 min
Notes
Makes 8-16 burgers, depending on size (I made 8 large ones)
I tend to cook large batches of basmati brown rice and freeze them in 1-cup sizes for quick use later
I use canned black lentils
This recipe really needs to be spiced up but I will leave the types of spices up to you according to your preference - you could add curry, or chipotle or a stronger sriracha spice
I have started using the Cuisinart burger maker and would highly recommend it!
8 gm protein and fiber per burger (if you make 8)
Adapted from and thanks to Justin Webb of Crow Moon Kitchen
Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site