alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Lentil Quinoa Burgers with Hemp Pesto

    Share

    Lentil Quinoa Burgers with Hemp Pesto

    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

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.