This week we turned to the Lovely Jamie, with Dishing out Health for some fabulous, summertime, clean vegan lentil burgers!! The recipe is super easy and delicious and while they could be finished in the kitchen, I sorted them on the grill in our outside kitchen.
We had a dreadful mishap of the grocery substituting white cabbage for red, but I still think the slaw turned out good.
This recipe has a middle eastern flare to it and was summer lovin' nice with a few handy condiments.
I hope you try it, and love it!! Jamie's blog and recipe can be found here: https://dishingouthealth.com/spiced-lentil-burgers-with-tahini-slaw-vegan/
Happy Clean Summer Everyone!!
1 1/2 cups cooked green lentils
1/2 cup finely grated carrots
2 Tbsp. tomato paste
2 Tbsp. chopped fresh parsley
1 Tbsp. minced fresh garlic
3/4 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. onion powder
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
4 toasted vegan buns
Juice of 1 lemon
2 Tbsp. tahini
1 tsp. granulated sugar
2 cups shredded red cabbage
1/2 cup shredded carrots
1/4 cup fresh chopped parsley
Salt and pepper to taste
Place 1 cup of the lentils in a large bowl and thoroughly mash. Stir in remaining 1/2 cup whole lentils. Squeeze carrots with a paper towel to remove excess moisture, and stir into lentil mixture. Add next 8 burger ingredients (tomato paste through black pepper); mix well until cohesive. Divide and shape lentil mixture into 4 patties. (*Note: if mixture is too wet, sprinkle in 1 to 2 Tbsp. flour of choice)
Heat oil in a large skillet over medium-high heat. Cook burger patties until golden brown, about 3 to 4 minutes on each side.
Prepare Tahini Slaw by combining lemon juice, tahini, and sugar in a bowl; mix well. Toss with cabbage, carrots, and parsley; season to taste with salt and pepper.
Place one lentil burger on each of 4 buns. Top lentil patties with slaw.