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Lentil Veggie Burgers

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.18

$0.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan American
spoonacular Score:62%

Spoonacular Score: 62%

 

The recipe Lentil Veggie Burgers can be made in about around 45 minutes. This recipe serves 20. For 18 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 83 calories, 4g of protein, and 1g of fat. This recipe from Foodista has 1 fans. This recipe is typical of American cuisine. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have corn, cumin, nutmeg, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Lentil Veggie Burgers, Lentil-Veggie Burgers with Creamy Almondaise, and Lentil-Chickpea Veggie Burgers with Avocado Green Harissa.

Pinot Noir and Tempranillo are great choices for Veggie Burger. Since veggie burgers are usually lean, you'll want low to medium tannin wines. Pinot noir is a great choice. Another option is Spanish tempranillo, which pairs nicely with the earthy flavors you might have from beans, lentils, mushrooms, etc. The Sandhi Rinconada Pinot Noir with a 4.1 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.

Sandhi Rinconada Pinot Noir

The 2012 vintage was fermented with 100% whole bunches and displays more black cherry, cinnamon, cardamon and cola. This wine will gracefully age for 10+ years.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup lentils
lentils
1 cup
1 cup whole wheat flour
whole wheat flour
0.5 cups
0.5 cups oats
oats
0.5 cups
0.5 cups cooked brown rice
cooked brown rice
1
1  carrot
carrot
1 small
1 small eggplant
eggplant
1 small
1 small onion
onion
3 cloves
3 cloves garlic
garlic
0.5 cups
0.5 cups corn
corn
2 tsps
2 tsps salt
salt
2 tsps
2 tsps oregano
oregano
1.5 tsps
1.5 tsps coriander
coriander
0.5 tsps
0.5 tsps cumin
cumin
0.5 tsps
0.5 tsps nutmeg
nutmeg
0.5 tsps
0.5 tsps pepper
pepper
some
some cornmeal
cornmeal
1 cup lentils
1 cup
lentils
1 cup whole wheat flour
1 cup
whole wheat flour
0.5 cups oats
0.5 cups
oats
0.5 cups cooked brown rice
0.5 cups
cooked brown rice
1  carrot
1
carrot
1 small eggplant
1 small
eggplant
1 small onion
1 small
onion
3 cloves garlic
3 cloves
garlic
0.5 cups corn
0.5 cups
corn
2 tsps salt
2 tsps
salt
2 tsps oregano
2 tsps
oregano
1.5 tsps coriander
1.5 tsps
coriander
0.5 tsps cumin
0.5 tsps
cumin
0.5 tsps nutmeg
0.5 tsps
nutmeg
0.5 tsps pepper
0.5 tsps
pepper
some cornmeal
some
cornmeal

Equipment

food processor
food processor
potato masher
potato masher
aluminum foil
aluminum foil
food processor
food processor
potato masher
potato masher
aluminum foil
aluminum foil


Instructions

Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree ovenor until it is soft. Cook lentils in boiling water (15 to 25 minutes). Cook brown rice. Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together. After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher. Note: try not to smash all of the lentils. Add corn (optional), oats, flour, and seasonings. Make burger patties. Cover in corn meal. Cook in a little bit of oil until the outside is crunchy. Place in a whole wheat bun and add your favorite fix ins. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.18
Ingredient
1 cup lentils
1 cup whole wheat flour
½ cups oats
½ cups cooked brown rice
1 carrot
1 small eggplant
1 small onion
3 cloves garlic
½ cups corn
2 teaspoons salt
2 teaspoons oregano
½ teaspoons cumin
½ teaspoons nutmeg
½ teaspoons pepper
some cornmeal
Price
$0.55
$0.21
$0.16
$0.10
$0.11
$1.52
$0.15
$0.20
$0.25
$0.01
$0.21
$0.07
$0.07
$0.03
$0.03
$3.67

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
83 Calories
4g Protein
0.61g Total Fat
16g Carbs
20% Health Score
Limit These
Calories
83
4%

Fat
0.61g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
16g
5%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
236mg
10%

Get Enough Of These
Protein
4g
8%

Manganese
0.6mg
30%

Fiber
4g
20%

Folate
57µg
14%

Vitamin A
534IU
11%

Vitamin B1
0.15mg
10%

Phosphorus
89mg
9%

Magnesium
31mg
8%

Selenium
5µg
8%

Iron
1mg
7%

Vitamin B6
0.13mg
6%

Potassium
208mg
6%

Copper
0.12mg
6%

Zinc
0.82mg
5%

Vitamin B3
0.91mg
5%

Vitamin B5
0.4mg
4%

Vitamin K
3µg
3%

Vitamin B2
0.05mg
3%

Vitamin C
1mg
2%

Calcium
18mg
2%

Vitamin E
0.23mg
2%

covered percent of daily need

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