Lentil-Veggie Burgers with Creamy Almondaise
These tasty burgers start with cooked lentils and brown rice, so plan ahead. Don't worry if the mixture seems delicate when you're shaping the burgersthey'll firm up during chilling and shouldn't fall apart when cooking.
1 small onion, minced
½ cup (generous) well-drained, lightly mashed firm tofu
½ cup plus 3 Tbs. quinoa flour
1 Tbs. tamari or reduced-sodium soy sauce
2 tsp. arrowroot dissolved in ¼ cup water
½ tsp. salt
½ tsp. freshly ground pepper
2 Tbs. nutritional yeast
6 whole-wheat or spelt hamburger buns, split
1 medium carrot, finely diced
1 cup cooked brown lentils
½ cup cooked brown rice
2 Tbs. vegetable oil
3 scallions, thinly sliced
2 medium cloves garlic, minced
- In large bowl, combine lentils and rice. Set aside.
- In large skillet, heat 1 tablespoon oil over medium heat. Add scallions, garlic carrot and onion and cook until tender, stirring occasionally, about 8 minutes. Combine with lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari, arrowroot mixture, salt and pepper. Mix well.
- In shallow dish, mix together yeast and remaining 1/2 cup flour. With moistened hands, shape lentil mixture into 6 patties, each about 3 inches in diameter. Coat in yeast/flour mixture and refrigerate 30 minutes.
- In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4 minutes per side.
- Spread buns with almondaise, top each burger with some tomato slices and sprouts and serve.