By CIA Foodservice, Main Dish North American Grilling, Pan Frying
April 5, 2017
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.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
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
red onion, shaved
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