We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.
Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.
However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.
A new favorite, these burgers would please even your most carnivorous friends.
It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.
I didn't actually build a burger with them though. I served them on homemade
whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.
 Red Lentil, Chickpea and Millet Patties |
Recipe by Lisa Turner
Published on February 4, 2015
Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative
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Ingredients:
- 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
- 1/2 cup millet (1 1/2 cups cooked)
- 4 to 6 sun-dried tomatoes
- 1/2 cup red lentils
- 1/2 tablespoon olive oil
- 1 small onion, diced
- 1 medium carrot, diced
- 2 to 3 fresh chilies, seeded and minced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon asafetida (optional)
- 1/3 cup hemp seeds
- 1/4 cup rolled or steel-cut oats
- 1 tablespoon Dijon mustard
- 1/4 cup chickpea (besan) flour
- 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg)
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper
Instructions:
Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado.
Makes 9 to 10 patties |
Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)Quinoa Goat Cheese and Parmesan CakesChickpea Pumpkin BurgersChickpea Quinoa Vegetable BurgersOn the top of the reading stack: Food and Drink Magazine
Audio accompaniment: Robert Rich
Malabar style vegetable biryani - Kerala recipe 
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