Lentil Burgers with Cashew Garbanzo Ricotta (makes 8)
On the seemingly endless quest for the perfect veggie burger, we are looking for a good, toothsome texture, a pleasing taste and the ability to hold its shape when used on a bun — not to mention something other than a pallid shade of gray as the dominant color! Everyone has a suggestion, and everyone has a preference. This one includes the use of a vegan ricotta, a baked potato, lots of finely minced onion, lentils and enough oatmeal to give it the consistency of an uncooked meatloaf. Form individual patties, bake at 425° for 15 minutes on a side, then increase the heat and broil to crisp. I have to admit that there is a part of me that believes this is a fruitless quest. After all, meat is meat and beans are not. Perhaps tempeh or a thoroughly pressed cake of extra-firm tofu would more closely approximate the texture of a burger — but we are not looking for a burger. We are looking for something to eat on a bun with the pickles, onion and sauces that makes for a filling and celebratory meal (and that doesn’t rely on eggs or meat). But if the entire Middle East can rejoice in a perfectly prepared felafel, then surely we can come up with a great lentil burger, too. ~ Glyn and Will
1 cup lentils, rinsed
2 cups water
2 herb-ox vegetable bouillon cubes
1 cup potato, baked and mashed
1 cup finely minced onion
1/2 cup oatmeal
1/2 cup cashew garbanzo ricotta
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 Cook the lentils in the water and bouillon cubes until the water is evaporated and the lentils are crisp-tender. Cool to room temperature.
2 Bake the potato in the microwave and let cool.
3 Peel the potato and combine with the lentils. Use a potato masher to mix them together.
4 Stir in the onion, herbs, oatmeal and cashew ricotta. Mix well.
5 Form into eight firmly packed patties.
6 Place on parchment paper and cook for 15 minutes per side at 425°. If desired, increase heat to broil and crisp.
7 Serve on buns with onion, tomato, relish and catsup.
Yield: 8 patties
Degree of Difficulty: Easy
Oven Temperature: 425°F
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 15 minutes
Serving size: 1/8 of a recipe (3.8 ounces).
Barbecue, Gluten-Free, Main Dish, Vegan, Vegetables