Lentil-Veggie Burgers with Creamy Almondaise

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Lentil-Veggie Burgers with Creamy Almondaise 01-MAY-00

p. 36

6 Servings—Egg- & Dairy-Free

 

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

1/2 cup (generous) well-drained, lightly mashed firm

tofu

1/2 cup plus 3 Tbs. quinoa flour

1 Tbs. tamari or reduced-sodium soy sauce

2 tsp. arrowroot dissolved in 1/4 cup water

1/2 tsp. salt

1/2 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

1/2 cup cooked brown rice

2 Tbs. vegetable oil

3 scallions, thinly sliced

2 medium cloves garlic, minced

Creamy Almondaise

 

Tomato slices and alfalfa sprouts for garnish

 

1. In large bowl, combine lentils and rice. Set aside.

 

2. 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.

 

3. 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.

 

4. 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.

 

5. Spread buns with almondaise, top each burger with

some tomato slices and sprouts and serve.

 

PER serving: 244 CAL; 9 G PROT; 6 TOTAL FAT (1 SAT.

FAT); 40 G CARB.; CHOL; 440 MG SOD.; 6 FIBER

 

 

 

 

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