Adapted from Martha Rose Shulman, New York Times.
Yield: 10 servings
1/3 cup/80mL Quinoa
1/3 cup/80mL Red lentils
1 2/3 cups/395m Water
1 1/2 lbs/0.7kg Sweet potatoes, baked
1/4 cup/60mL Chives, minced
2 tsp/10mL Fresh lemon juice
2 cloves Garlic, minced
1 tsp/5mL Paprika
1/8 tsp/1mL Cayenne pepper
1/2 cup/125mL Flour
Splash of vegetable oil
- Combine quinoa, red lentils and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Drain off any remaining water. Cover pot and let sit for 15 minutes.
- Skin sweet potatoes and mash in a large bowl. Add quinoa, lentils, chives, lemon juice, garlic, paprika and cayenne pepper. Mix well.
- Form balls with about 1/3 cup of the mixture and roll in flour, then gently flatten into patties. Refrigerate for at least 1 hour.
- Heat vegetable oil in a pan over high to medium-high heat. Place patties in pan and cook until browned on one side, about 4 minutes. Turn and brown other side for 4 more minutes.
Tip: These are great topped with goat cheese crumbles, a dollop of tzatziki, avocado or banana peppers for a spicy twist.
These meatless burgers are an excellent alternative to traditional hamburgers.They are a great source of protein, vitamin A and fibre too!
No buns? No problem! They’re great on their own with a side of veggies!