Lentil And Sunflower Seed Burgers Recipes

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Steps:

• Place lentils in food processor and pulse until they resemble bread crumbs.
• Heat 1/2 tsb oil and saute onions until soft. Add garlic and cook stirring for 1 minute. Add carrot and cook for a further 2 minutes.
• Place lentils and onion mixture in a large bowl and add remaining ingredients.
• Mix with hands to combine and shape into patties.
• Refrigerate for a few hours to firm.
• Heat remaining oil in pan and brown on both sides.
• Serve.

Steps:

• The day before serving, in a large (4- to 6-quart) saucepan over medium-low heat, bring 4 cups of water to a simmer. Add lentils. Cover, and simmer 15 minutes. Add barley. Cover, and simmer 15 minutes more. Add brown rice. Cover, and simmer 20 minutes, or until the water is absorbed and the rice is al dente. Do not let the pan burn dry. (If necessary, stir in a small amount of water.) Remove from heat, and set aside.
• In a medium saute pan over medium-low heat, combine the olive oil, carrots, onion and celery. Saute until the vegetables are tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic. Saute a minute or two. Remove from heat.
• Combine grains and vegetables in a large covered container, and refrigerate overnight.
• On the day of serving, Add eggs and flour to the grain mixture. Mix well. With an ice cream scoop or by hand, form balls 3 1/2 to 4 inches in diameter. Flatten into disks about 3/4 inch thick.
• In a large saute pan or skillet over medium-high heat, warm the canola oil. Add the burgers, and cook until golden brown, 3 to 4 minutes a side. Serve immediately.

Steps:

• Preheat oven to 375˚F (190˚C).
• In the bowl of a food processor, add sunflower seeds. Process until finely ground.
• Add onion, brown rice, thyme, salt, and water and process until combined.
• Add carrot and celery and pulse several times to combine.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!