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
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.