Chef Ted Reader

Recipe by

Chef Ted Reader

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Smash N’ Grill Green Lentil, Kale & Goat’s Cheese Vegetable Burgers

Servings: 12

Chef Ted Reader

Recipe by

Chef Ted Reader

View All

Ingredients

Directions

Nutrition

Ingredients

    1 1/2 cups (375 mL) dry green lentils

    1/4 cup (60 mL) wild rice, uncooked

    1 can (14 oz/398 mL) white kidney beans, drained

    1 cup (250 mL) frozen sweet peas, thawed and drained

    2 Tbsp (30 mL) olive oil

    6 garlic cloves, minced

    1 medium onion, finely diced

    1/2 cup (125 mL) diced red bell pepper

    1 cup (250 mL) goat's cheese, softened

    1 cup (250 mL) shredded mozzarella cheese

    1 egg white

    1 tsp (5 mL) fresh squeezed lemon juice

    2 cups (500 mL) frozen, chopped kale or spinach, thawed, drained, and squeezed of excess moisture

    1ccup (250 mL) frozen French cut green beans, thawed and drained

    splash, your favourite beer

    2 cups (500 mL) crushed corn flour tortilla chips

    1/4 cup (60 mL) chopped fresh cilantro

    1/2 tsp (2 mL) cayenne pepper

    1 tsp (5 mL) ground black pepper

    2 tsp (10 mL) sea salt


Directions

  1. Place lentils into a wire mesh strainer and rinse under cold running water for 2-3 minutes,shaking and stirring the lentils as they rinse. Set aside.
  2. Bring 6 cups (1.5 L) of water to a rolling boil. Add the rinsed green lentils. Be sure not to add saIt at this stage as it will make them tough. Return to a boil. Reduce heat to mediumĀ­-low, cover, and simmer for 15-20 minutes.Drain,rinse under cold running water to cool and set aside to drain fully.
  3. At the same time as you are cooking the lentils,cook the wild rice.Cook covered in boiling, unsalted water for approximately 45 minutes until the grains of wild rice split and puff. Drain, rinse under cold running water and set aside to fully drain.
  4. In a food processor, combine of the 2/3 cooked green lentils, 1/2 of the white kidney beans, and the green peas.Pulse for about 1-2 minutes until the mixture is partially smooth with crumbles of lentils/beans/peas. Transfer mixture to a large mixing bowl.
  5. Over medium-high heat. warm the olive oil and saute garlic, onions,and red pepper until tender,stirring for about 1-2 minutes. Set aside to cool.
  6. In a smaII bowl, combine the goat's cheese, shredded cheese, egg white, and lemon juice. Mix until incorporated. Set aside.
  7. To the lentil/bean/pea mixture, add the reserved lentils and beans, cooked wild rice (approximate 1/2 cup), sauteed pepper mixture, kale, French cut green beans, goat's cheese mixture, a splash of beer, crushed tortilla chips, and cilantro. Season with cayenne pepper and sea salt. Using food handler's gloves, combine the mixture until it is a sticky mess.
  8. Heat fry pan or grill over medium to medium-high heat. Add a spritz of non-stick cooking spray or olive oil. Scoop the lentil burger mixture, pressing the mix into the scoop to pack it firmly. Place onto heated pan or griddle and using your spatula, firmly press the lentil burger to flatten to approximately 1 inch thick. Griddle fry gently for 5-6 minutes per side until the burgers are golden-brown and fully cooked.
  9. Serve immediately on toasted bakery fresh buns with your favorite burger garnishes.