My passion to develop an amazing veg burger began when, last summer, I excitedly found a beet burger recipe that looked promising. After roasting, cooling and grating beets all while leaving a red trail of beet juice on everything I touched, I was left disappointed. Completely.
The beet burger recipe (which I followed to the letter) was mushy, didn’t BBQ well, and was lacking in flavour. So I have been practising since then on a veg burger that could stand up to different cooking methods, while still retaining some juiciness and flavour.
Enter this newest kitchen experiment. I am not going to lie-these sliders are a little bit of a pain in the butt. However, they freeze great and also can withstand any heat source. ANY. No more mushy veg burger falling through the grates of your BBQ.
1 cup green lentils (dry)
2 Cups mushroom broth
1 tblsp EVOO
3 cloves roasted, minced garlic
5 tblsp minced, sautéed yellow onion
Half cup Panko crumbs, plain
1 Cup dry-roasted (40 min at 375 degrees) mushrooms -cremini, shitake are recommended
dash white pepper
1 tsp smoked Himalayan salt
1 Cup shredded beet
2 tsp homemade worcheshire sauce (here is a link to a recipe I used: https://www.google.ca/amp/s/www.geniuskitchen.com/amp/recipe/homemade-worcestershire-sauce-278956
1 tblsp tomato paste
1 tsp dried oregano
Roast your mushrooms in the oven as directed.
Cook lentils with mushroom broth for about 20 minutes, until tender. Drain off any excess water, if needed (keeping a little lentil water is ok and recommended )
Mix your dry ingredients and spices, along with sautéed onion and roasted garlic… adding the liquid ingredients slowly. Add egg, lightly whisking. Set aside.
Make sure your lentils are cooled off and at room temp. Add mushrooms to lentil mix and process with hand blender until mashed but not pureed. You want to keep some texture for your burgers!
Incorporate wet mix into lentil and mushroom mix, until moist. Add an additional grind of smoked salt and pepper, to your own taste.
Lay out patties to size of your choice. In centre of patty, scoop a scant tsp of grated beet. Form into a burger, lightly moulding the patty around beet but incorporating some beet into your burger.
BBQ, Fry until browned or bake in your oven as you wish. Brush with coconut or vegetable oil before placing on BBQ 🙂