Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red lentil veggie burger patties - healthy, vegan and delicious!. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have red lentil veggie burger patties - healthy, vegan and delicious! using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. Make ready 1 cup red lentils (small, a deep coral color)
  2. Make ready 1⁄2 cup red quinoa
  3. Prepare 1⁄3 cup cooked brown rice, optional
  4. Make ready 1 small purple onion
  5. Prepare 4 clove garlic
  6. Take 1⁄2 bunch parsley, leaves only
  7. Prepare 1 1⁄2 tbsp olive oil
  8. Get 2 tbsp almond butter, optional
  9. Make ready 1 tbsp raw tahini (sesame seed butter), optional
  10. Get 1 salt and pepper to taste
  11. Prepare 1 vegetable oil for frying

Both vegan and gluten-free, they are bursting with savory flavors, hearty texture, and oodles of plant-based protein. Whenever I want to cook something easy, comforting and nourishing, I go for red lentils. In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil.

Steps to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe.
  2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
  3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties.
  4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins.
  5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1⁄2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins.
  6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture.
  7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong.
  8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side.
  9. Yields 8 burger-style patties or 12-16 smaller patties.
  10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.

In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Using a food processor, finely chop carrot, onion, garlic, walnuts, and sunflower seeds. Combine these ingredients with cooked lentils, breadcrumbs, herbs, and salt. Add egg, tomato paste, and worcestershire sauce, then stir in flour.

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