Lentil and Beet Burger – Lentils.org

Lentil and Beet Burger

  By CIA      ,

April 5, 2017

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One of the Principles of Healthy, Sustainable Menus from The Culinary Institute of America’s Menus of Change initiative is to move nuts and pulses to the center of the plate. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious Spiced Lentil and Beet Burger. In place of traditional beef, she uses lentils to make a protein-packed vegetarian burger patty.

  • Yields: 6
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Directions

  1. Preheat oven to 400°F (200°C).
  2. Heat a skillet with 2 tablespoons of oil and add onions. Sauté until golden brown and remove from pan. Cool.
  3. Add lentils, beet, barley, cashews, bread crumbs, egg, and tamari to the bowl of a food processor. Pulse until mixture is crumbly and texture resembles ground meat. Do not purée smooth. Season to taste with salt and pepper.
  4. Portion into 6 patties.
  5. Heat an oven proof skillet with the remaining oil until just beginning to smoke. Add patties and brown on one side.
  6. Flip patties over and continue cooking until heated through and browned. If desired, add one slice of cheese to the top of each patty and heat in the oven until melted, about 1 minute.
  7. Place one patty topped with garnishes of choice on a toasted bun.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.

Ingredients

1/4 cup (60 mL) canola oil

1 cup (250 mL) yellow onion, small dice

16 oz (500 g) whole green lentils, cooked

1 cup (250 mL) red beet, finely grated

1 cup (250 mL) pearl barley, cooked

1 cup (250 mL) cashews, toasted

1 cup (250 mL) breadcrumbs

1 large egg

1 Tbsp (15 mL) tamari

as needed, salt

as needed, ground black pepper

6 burger buns

6 sliced smoked Gouda

Garnishes:

mayonnaise

lettuce

avocado

red onion, shaved

ketcup

pickles

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