banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Lentil Quinoa Burgers with Hemp Pesto

    Share

    These veggie burgers are crammed with fibre to keep you feeling full. The flavourful pesto also makes a great spread for sandwiches.

    Advertisement

    1 cup (250 mL) dried green or brown lentils
    1/2 cup (125 mL) quinoa
    1 cup (250 mL) cilantro, packed
    1/3 cup (80 mL) hempseeds
    1/3 cup (80 mL) Parmesan cheese, grated
    Juice of 1 lemon
    4 cloves garlic, chopped
    1/4 tsp (1 mL) salt
    1/4 cup (60 mL) hemp oil
    1/2 cup (125 mL) bread crumbs
    1 large egg
    1 Tbsp (15 mL) Dijon mustard
    1 tsp (5 mL) cumin powder
    Salt and pepper to taste
    1/3 cup (80 mL) walnut pieces
    1 Tbsp (15 mL) vegetable oil, such as grapeseed oil
    4 whole wheat pitas, sliced in half
    2 cups (500 mL) arugula
    1 cup (250 mL) roasted red peppers, sliced (use store-bought or roast your own; see below)

    In medium saucepan, bring lentils and 2 1/2 cups water to a boil. Reduce heat to medium-low and simmer for 35 minutes, or until tender. Remove from heat and let cool.

    In separate small saucepan, combine quinoa and 1 cup (250 mL) water. Bring to a boil; reduce heat and simmer until water is absorbed, about 10 minutes. Let cool.

    Meanwhile, in bowl of food processor pulse together cilantro, hempseeds, Parmesan, juice of 1/2 lemon, 2 garlic cloves, and salt. Scrape down sides of bowl. With the machine running, pour in hemp oil through the feed tube and process until mixture is well combined but still grainy. Remove pesto and clean food processor bowl.

    Add half of lentils to food processor bowl along with quinoa, bread crumbs, egg, 2 garlic cloves, mustard, cumin, remaining lemon juice, and salt and pepper to taste. Process until well combined, scraping down sides if needed. Add walnuts and remaining lentils; pulse or mix with fork until they are incorporated into the mixture. Form into 8 equal-sized burgers.

    Heat vegetable oil in skillet over medium heat. Cook lentil burgers for 3 to 4 minutes per side or until browned. Spread hemp pesto on the inside bottom of pitas. Place burgers in pitas and top with arugula and roasted red pepper.

    Serves 6.

    Each serving contains: 460 calories; 23 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 52 g carbohydrates; 14 g fibre; 393 mg sodium


    How to roast red peppers

    Preheat broiler on low. Wash peppers and pat dry; place on metal baking sheet. Keep a close eye on peppers, turning several times to ensure even blistering. Make sure they don’t turn black! Remove from oven and place peppers in paper bag to cool. When cool, remove and discard skin, which should come off easily.

    source: "Hooray for Hemp", alive #343, May 2011

    Advertisement

    Lentil Quinoa Burgers with Hemp Pesto

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Wild Salmon with Ramp Salsa Verde
    Food

    Wild Salmon with Ramp Salsa Verde

    Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.