Thus far the burger week celebration has been carnivorous but fear not non-meat eating friends, I didn’t forget about you and your burger love. A quality burger can be a vegetarian one.
Today we celebrate- The Veggie Burger. I made up a recipe especially. Are you ready? I promise you’ll like it, a lot. I give you…
Coconut Lentil Curry Burger with Mango Salsa
1/2 cup of quinoa, rinsed
1/2 cup of lentils, rinsed and picked through
1 1/2 cup of coconut milk
1 cup of water
Mix together in a medium size sauce pan. Bring to a boil, reduce heat, cover and let simmer for about 25 minutes. Keep an eye on it, all the water should be absorded and the lentils should be soft. Let cool.
In a large mixing bowl add
Zest of 2 limes
1 can of chick peas
1/2 a sweet pepper
2 stalks of celery
4 green onions
curry paste, use as much as you dare, I used green paste and about 1/2 tbsp
1/2 tablespoon of cumin
salt and pepper
Bread crumbs might be required
In a food processor chop chick peas until nearly pureed, they should look like coarse meal. Add to a large mixing bowl. Chop pepper, celery and green onions to small chunks in the food processor and add to bowl. Add lentils and quinoa to the bowl, if there is still liquid in the pot do your best to strain it out. Add cumin, salt and pepper, curry paste and parsley. Taste and adjust seasonings as needed.
Mix well. If the mixture is very wet add bread crumbs.
Heat a heavy skillet over medium high heat, oil pan if necessary.
Portion out burger mix equally. Ken used a large cookie scoop.
Pat the burgers into shape.
Cook until they are browned on one side.
Keep warm in the oven.
Then The Mango Salsa.
Peel and dice 2 small mangoes, as small as you can manage. Dice 1/4 of a red pepper (doesn’t have to be red but the colour is pretty) . Mix mango and peppers in a small bowl. Add juice of 2 limes. Chop a handful of mint and cilantro.
Serve with mixed greens and a spicy mayonnaise. I mixed the salsa and lime juice with the greens and piled it all onto my burger.
Makes 12 large burgers.
To be sure that the vegetarian muesli lovers feel the burger love. I am sharing another recipe, it’s an oldy but a goody. Once upon a time when I was a vegetarian I got into bulghur. I am not sure I knew what it was then but I ate it. I know what it is now. Bulghur is wheat, so not gluten free. It is chewy and dense and perfect for a burger.
Bulghur Burgers (From Moosewood Restaurant Cooks at Home)
3 cups water
2 garlic cloves, minced
1 ½ cup of bulghur
2 tablespoons olive oil
½ cup chopped green onions
½ cup grated carrot
¼ cup chopped fresh parsley
¼ cup of tahini or nut butter
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
In a heavy skillet heat oil and toast bulghur and garlic, until fragrant. Boil water in a large sauce pan, when boiling add bulghur and garlic. Return to a boil, cover and reduce heat to low. Let simmer for 15 to 20 minutes. Water should be absorbed and bulghur will be chewy.
In a large mixing bowl, mix cooked bulghur with all the other ingredients. With damp hands form mixture into 6 to 8 burgers.
Burgers can be baked or fried. If baked preheat oven to 375 and prepare a baking sheet. If frying use a large skillet on medium- low heat and oil. Bake for 20 minutes, flipping halfway or fry for 10 minutes, flipping halfway.
Serve with toasted buns and the usual burger condiments. Yummy with a creamy dressing and slices of fresh tomatoes.