This new recipe comes by way of my little sister which she found on a food blog, whose author ate at this restaurant in Grand Rapids, MI and found the original recipe on a cooking website.
When my little sister first made them for us they turned out to be massive patties of vegetable goodness falling everywhere out of the bun. I swore there must be a way to make them stick together better. My wife and I attempted a second time with the leftover veggie mixture for a longer cooking time, but again they fell apart. The third time (pictured) I sprayed more oil on the grill pan and made the patties a little bit smaller. After reading through the food blog and cooking website I think I’ve discovered my error. The cooking website notes to use:
“Pour a generous amount (8” depth) of grapeseed, canola, or vegetable oil in the bottom of a large skillet. Heat the skillet to high heat, taking care not to let the oil smoke.”
Basically, you need to fry the patties so that they will stick together – not as healthful as I hoped. I’m thinking using a bit of egg in the mixture will help it congeal and keep the vegetable goodness less fried.
Here is the recipe that we adapted from the two listed online.
- 2 cups of diced onion
- 2 minced garlic cloves
- 2 cups of cooked lentils
- 2 cups of cooked quinoa
- 1.5 cups of mashed sweet potato (about 2 sweet potatoes)
- 1 cup grated carrot
- 1 cup chopped kale
- 1.5 cups of oats (any kind)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 tablespoon of curry powder
- Pre-cook the lentils and quinoa.
- Mix all the ingredients in a large bowl. We used our food processor to blend everything together into a nice sweet potato “dough.” Let the mixture set in the fridge for 1 or 2 hours.
- Saute the onions and garlic until the onions become clear.
- Make the burger patties from the mixture. They can be as big as you want because they won’t shrink when cooked.
- Place a thin layer of oil on a pan to cook the patties (we’ll try to cut down on the oil as much as we can – feel free to be as liberal as you need). We used a grill pan, but I think the uneven grill surface caused the burgers to separate more during the cooking process. A flat pan would be best.
- Cook each side of the patty for 3-4 minutes.
- Serve with ketchup, hot sauce, or I prefer a dab of hummus on top.