While on vacation this summer my family was grilling burgers for dinner, and since I rarely if ever eat beef, I decided to come up with a Veggie Burger Recipe. I was hoping to find farro for the burger, but couldn’t find it at the grocery store near the home we were renting. So instead I decided to use lentils and my favorite ingredient quinoa. These came out way better then I had expected and I’ve made them twice since, everyone (even the pickiest eaters in my family) love them!
1/2 cup Lentils (sorted and rinsed)
1/2 cup Quinoa
1 Can Black Beans
2 Cups Chicken or Vegetable Broth
1/2 Cup Plain Bread Crumbs
Salt and Pepper to taste
1 small Zucchini finely diced
1/2 cup finely diced white or yellow onion
3 cloves minced garlic
1/2 tsp red pepper flakes (optional)
1/4 cup finely diced red bell pepper
1/2 cup grated cheese (optional)
In a small saucepan bring one cup chicken broth to a boil, add the lentils and cook until tender (about 20 minutes). In another small saucepan bring one cup chicken broth to a boil and add the quinoa, cook until all liquid is absorbed. Meanwhile, heat a medium saute pan over medium high heat and add 2 tbsp olive oil, add the onion and saute 2-3 minutes until tender and translucent, add the zucchini and saute another 3-4 minutes until tender, add the red bell pepper and saute another 2-3 minutes until all vegetables are tender, add the garlic last so it will not burn and saute another 2 minutes or so stirring occasionally. I lightly salt and pepper each vegetable as I add them to the pan (this is optional, I feel it brings out the flavors of each vegetable). Add the black beans and cook until warm, stir in the lentils and quinoa add the red pepper flakes (optional) and cook on medium low for about five minutes to combine all of the flavors. At this point you might want to pull some of the mixture out and eat it just like this, it makes an excellent side or even a main vegetarian course. My mom prefers it this way so I always pull some out for her. Put the mixture in a food processor and blend with the bread crumbs and optional cheese, mix in the egg. Let the mixture cool so that you can handle it and form patties. Saute the veggie patties on medium high heat about 4-5 minutes on each side until browned and to ensure the egg is cooked. Serve on a warm roll with Lemon or Red Bell Pepper Aioli (recipes below) and your favorite burger toppings.
Red Bell Pepper Aioli:
Roast the remainder of the bell pepper you didn’t use for your Burger mixture in the oven at 400 degrees for 10 minutes, flipping once 1/2 way through. Puree the pepper in a food processor. Let it cool completely and add to 1/2 a cup of mayo.
Mix 1/2 a cup of mayo with the zest of 1/2 one lemon and the juice of 1/2 one lemon.