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Lentil Goat Cheese Burgers with Spinach Pesto


    Lentil Goat Cheese Burgers with Spinach Pesto

    Infusing these burgers with creamy goat cheese and adorning them with a lively pesto solves the concern that lentil burgers are always too, well, earthy. In lieu of zucchini, other good vegetable topping options include tomato, cucumber, and/or grilled eggplant slices.


    1 1/4 cup (310 mL) dried green lentils
    3 cups (750 mL) spinach
    1/2 cup (125 mL) flat-leaf parsley
    3 Tbsp (45 mL) extra-virgin olive oil
    Juice of 1/2 lemon
    2 garlic cloves, minced, divided
    1/2 tsp (2 mL) salt, divided
    1/2 cup (125 mL) wheat germ
    4 oz (114 g) soft goat cheese, crumbled
    1/3 cup (80 mL) chopped walnuts
    2 Tbsp (30 mL) balsamic vinegar
    1 Tbsp (15 mL) Dijon mustard
    3/4 tsp (4 mL) ground cumin
    1/4 tsp (1 mL) black pepper
    2 medium-sized zucchinis
    Grapeseed oil for grilling
    6 whole grain buns (optional)
    Sprouts or microgreens (optional)

    Place lentils in medium-sized saucepan with 4 cups (1 L) water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 25 minutes. Drain lentils and set aside to cool.

    As lentils are cooling, place spinach and parsley in food processor container and pulse until well chopped. Add olive oil, lemon juice, 1 garlic clove, and 1/4 tsp (1 mL) salt to container and blend until well combined, wiping down sides as needed. Set aside.

    Add lentils to food processor container and pulse until most of the lentils have broken down but are not completely smooth. Add remaining garlic, remaining salt, wheat germ, goat cheese, walnuts, balsamic vinegar, mustard, cumin, and black pepper; pulse until well combined. Form mixture into 6 equal-sized patties.

    Slice zucchini in half along their width. Stand the 4 halves upright and slice each into 4 or 5 thin slices.

    Preheat grill to medium. Brush burgers and zucchini slices with oil. Grill burgers for 4 minutes per side, or until they have developed a crispy crust. Grill zucchini slices until tender, flipping once, about 5 minutes.

    If using buns, heat them on the grill for 1 minute, or until toasted. Serve lentil burgers topped with spinach pesto, zucchini slices, and sprouts or microgreens, if using.

    Serves 6.

    Each serving contains: 350 calories; 18 g protein; 16 g total fat (4 g sat. fat, 0 g trans fat); 35 g total carbohydrates (3 g sugars, 15 g fibre); 289 mg sodium

    source: "Veggie Burgers", alive #370, August 2013


    Lentil Goat Cheese Burgers with Spinach Pesto




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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.