Mouthwatering Veggie (Vegan) Burgers
Mouthwatering Veggie Burgers (vegan-burgers)
Recipe by Yumi Maskay
*Please support local farming. All ingredients in this recipe are organic and/or local.
I’ve always wanted to make my own veggie burger. Eat them with nice toasty buns, pita or naan bread, or simply on its own. Make a dozen, so you can keep it in the freezer and grill, bake or fry them whenever you want to. For parties, you can easily thaw them to take with you!
Ingredients:
2 cups of water
1 cup sweet or white potato (peeled and diced)
1 cup carrots (diced)
½ cup lentils (rinsed)
¾ teaspoon sea salt
¾ cup raw cashews (chopped)
6 teaspoons olive oil
1 cup onion (chopped)
1 small jalapeno pepper (seeded and chopped)
½ teaspoon ground cardamom
1 clove garlic (minced)
2 teaspoons curry powder
2 teaspoons turmeric
Freshly ground pepper
Avocado (optional)
Directions:
In a saucepan, add 2 cups water, carrots, lentils, potato and ¼
teaspoon salt. After bringing to a boil, reduce heat to low. Slightly cover and simmer until the lentils are tender and falling apart (Approximately 12 minutes, no more than 15 minutes). Drain in a colander, gently pressing out excess liquid. Place on a plate to cool for 20 minutes.
Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden. (Keep stirring so the cashews to avoid over cooking them!) Transfer to a plate to cool.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion until softened. Add garlic, cardamom, curry powder, turmeric, jalapeno and some water (about 2 Tablespoon). Stir for a minute and set aside to cool.
Pulse the cashews in a food processor until finely chopped. Add the lentils, potato and the onion mixture; pulse until the mixture is cohesive but still somewhat textured (You should still be able to somewhat see the lentils and onions. Transfer to a bowl and add ½teaspoon salt and pepper. Mix it up!
With dampened hands, form the mixture into six
½-inch-thick patties, using about ½cup for each.
On a large or medium skillet, add some oil and cook the patties over medium heat. Make sure to flip the patties till they are evenly brown on both sides.
Serve with buns, pitas, naan bread with lettuce, cucumber, avocado and tomato, if desired. Veggie patties served solo is delicious as well.
STORE IT!
Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
