Ok….so there are tons of vegetable burger recipes out there…and I am not saying that this is the best one, but considering what’s in here, this might just be the good for your ‘art-and-soul’ burger. The vegetable and lentil patties provides nutrition, the flip side of the bread provides a canvas for little hands and, ketchup from a squeeze bottle provides all the inspiration! And like they say..if they make ’em, they will eat ’em too…!
So go ahead and try this….it might soon become a lunch box staple. Serve this with your child’s favorite burger trimmings like cheese, lettuce, etc., and sprinkle some sunflower seeds on the patties, just before serving, for some extra crunch. I served mine this afternoon with 3 dates on the side. I know, I know…that was really stretching it, but hey…it was all eaten. 🙂
For vegetable patties:
1/2 cup brown lentils
1 medium sweet potato; boiled and peeled
2 stalks scallion, finely chopped
1 small carrot; peeled and grated
1/2 tsp ginger; grated
1/2 cup bread crumbs (I used Panko)
1 tsp cumin seed powder
1 Tbsp parsley; minced
Salt and pepper to taste
1-2 Tbsp oil
Mix 2 Tbsp of Mayo with 1 Tbsp of ketchup and set aside. Use this sauce to spread on the bread for burgers.
Pick and wash the lentils in 2-3 changes of water. Add about 3-4 cups of water and bring it to a boil over medium-high heat. Stir occasionally. Boil for about 20 minutes or until the lentils still hold together but are soft in the center. Test by squashing a single grain on your kitchen counter. Once cooked, drain the cooked lentils in a colander set over a bowl and set aside for 8-10 minutes. Discard the drained water.
Meanwhile, in a large bowl and using a potato masher, mash up the sweet potato and the lentils. Add all the other ingredients except oil and mix thoroughly with your hands to form a dough. Taste and adjust for seasoning. This mixture can be made ahead and kept in the refrigerator for 12-14 hours. (Hence, this is a great idea to make the mixture the night before and then just form and cook the patties in the morning for your child’s lunch.)
When ready to cook, heat a non-stick pan on medium-high heat.
Pinch off a small portion and form flat patties. Drizzle a scant tablespoon or so oil on the pan and cook the burgers on one side for 1-2 minutes or until it turns golden brown. Drizzle a little more oil and flip the burgers and cook for additional 1-2 minute on the other side. Similarly, cook the remaining burgers. Serve warm or at room temperature on bread with all your child’s favorite burger trimmings.
