Burger doesn’t have to always using meat instead using plant based ingredients can surprise your how delicious the burger can taste plus you fuel your body with full of nutrients and filling your stomach and you can run for a hundred mile.
Finishing up this plate with side dish, zucchini noodle with mint pesto and roasted cherry tomato sauce topping, and ready to serve on the table with happiness. Now let’s start!
Why This Recipe Works?
Sturdy brown lentils give these burgers great earthly flavor. I combined the lentils with broccoli, which bulked them up and absorbed any excess moist heat the lentils retained after cooking. Some well browned mushroom added meatiness to the patties, but tasters craved an even bigger umami boost, so we incorporated buttery pistachios, which added savory richness plus panko break crumbs give me an excellent cohesion.
Menu Ingredient serving for 12
Lentil and Broccoli Burger Ingredients
- 3/4 cup of Dried Brown Lentils (Cook lentils, follow package instruction)
- 1 teaspoon of Table Salt (For cooking Lentils)
- 1 head of Fresh Broccoli, cooked by boiled for 5 minutes, chopped small pieces
- 1/2 cup of Vegetable Oil, divided, plus extra as needed
- 1 pound of Temper Mushroom, trimmed and sliced then
- 2 Yellow Onion, chopped fine
- 1 Celery Rib, minced
- 1 Small Leek, white and light green parts only, chopped fine and washed thoroughly
- 2 cloves of Garlic, minced
- 1 cup of Pistachio Nuts (Cashew Nuts), chopped
- 2 cups of Panko Bread Crumbs
Garnish Burger Ingredients
- 1 to 2 heads of Green Leaves Lettuces
- Fresh Avocado, 1/2 inch thick sliced
- Fresh Tomato, 1/2 centimeter thick sliced
- Fresh Red Onion, 1/2 centimeter thick ring sliced
- Punch of Broccoli Sprout
Lentil and Broccoli Burger Preparation.
- In a medium pot, added 2 and 1/2 cups of water and 1 teaspoon of salt at medium high heat and bring it to boil then added lentil, let it cooks for about 25 minutes or until the lentil soft. Turn off the stove and using strainer rinse out all the water and transfer to a clean bowl and set a side.
- In another medium pot, added water and boiled broccoli for at least 5 minutes. Transfer to a clean bowl after it done and set a side.
- In a medium size pan, added oil and sauté garlic, onion, mushroom, celery, and leek for about 4 to 5 minutes or until everything look golden brown.
- In a large mixing bowl, added lentils, broccoli, sauté vegetables, pistachios, and Panko bread crumbs, mixed well until everything corporate.
- Divide mixture into 12 equal portions, using your lightly moistened hands, firmly pack each portion into 1/2-inch-thick patty.
- Heat 2 tablespoons of oil in a skillet over medium heat until shimmering. Gently lay 4 patties in skillet and cook until crisp and well browned on first side, about 4 minutes. Gently flip patties and cook until crisp and browned on second side, about 4 minutes, added extra oil if skillet looks dry.
- Finishing up the burger with place lettuce leaf on a serving plate, place some broccoli sprouts over the lettuce then place the veggie burger, avocado sliced, tomato sliced, onion sliced and a little bit of some more broccoli sprouts over the onion to garnish and serve.
There can’t be any other dish healthier than this plate, let’s just tried it and you will start love plant-based food. I hope this recipe inspires you to get busy inside your kitchen.
