Quinoa, Pecan & Red Lentil Burgers
June 3, 2011
June 3, 2011
Quinoa and dry red lentils, which are split in half, cook in the same amount of time, so you can cook both together and use them as a base for this mild, nutty veggie burger. Toasting the nuts first isn’t necessary, but will boost their flavour.
1/4 cup dry red/orange lentils
1/4 cup quinoa, rinsed
1 cup pecan or walnut pieces or halves, toasted
1 cup fresh bread crumbs
1 garlic clove, crushed
salt and pepper to taste
canola or olive oil, for cooking
sliced provolone, havarti, cheddar or other meltable cheese (optional)
1. Bring a medium pot of water to a boil and cook the lentils and quinoa together for 15 minutes, until both are tender. Drain well in a fine sieve.
2. Meanwhile, put the pecans, breadcrumbs, garlic, salt and pepper into the bowl of a food processor and pulse until well blended and finely ground. Add the drained lentil-quinoa mixture and pulse a few times, just until combined.
3. Shape the mixture into 4–6 patties. Heat a generous drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat. Cook the patties for 5–7 minutes per side, or until crispy and golden. If you like, add a slice of cheese to the top of the patties once they’re golden on both sides; cover the pan for a minute to allow the cheese to melt.
4. Serve on your choice of bun, with guacamole, tzatziki, or your choice of condiments. Serves 4–6.
PER BURGER PATTY (recipe made into 4 patties, prepared with 1 tbsp canola oil):
317 calories, 22 g fat (2 g saturated fat, 13.4 g monounsaturated fat, 6.7 g polyunsaturated fat), 0 mg cholesterol, 23 g carbohydrate, 7.7 g protein, 4.6 g fibre