Mini Veggie Burgers

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Mini Veggie Burgers

 

2 cups cooked drained lentils

1/2 cup dry amaranth

1 tablespoon olive oil

1/2 cup onion, finely diced, about half a medium onion

1 large carrot, peeled and grated

1/4 teaspoon celery seeds

1/2 cup quick or instant oats or old-fashioned oats pulsed in a food

processor

2 tablespoons ketchup

2 tablespoons nutritional yeast flakes

1/2 teaspoon salt, or to taste

1/2 cup toasted sunflower seeds

 

Lentils: To cook the lentils, add 1 cup dry lentils to 3 cups boiling water

and cook until the lentils are soft, about 30 minutes.

Drain, measure out 2 cups of lentils and place them in a large mixing bowl

(save any extra lentils for another use).

To cook the amaranth, add the amaranth to 1 cup boiling water.

Lower the heat and cook, covered, until the amaranth is cooked and all the

water is absorbed, about 25 minutes.

Add the cooked amaranth to the mixing bowl.

Burgers: Preheat the oven to 350 degrees. Line a baking pan with parchment

paper and spray with nonstick spray. Set aside.

Heat the olive oil in a nonstick or cast-iron skillet over medium heat and

sauté the onion, carrot and celery seeds until the carrot is soft, about 8

minutes. Add to the mixing bowl along with the oats, ketchup, nutritional

yeast flakes and salt.

Grind the sunflower seeds into a coarse meal using a food processor. Add

them to the mixing bowl and mix and mash everything together. Form mixture

into 12 to 13 small patties, about 2 3/4 inches in diameter and 1/2 inch

thick, and place them on the prepared baking sheet. Moisten your fingers

with a bit of water to keep the mixture from sticking as you work.

Bake for 20 minutes, until dry on the top, then flip the patties over and

bake for another 10 minutes, until firm and brown.

Serve immediately or let cool completely. Mini Veggie Burgers also freeze

well. Yields 12 to 13 mini burgers.