March 21, 2014

Lentil and Quinoa Healthy Burgers!



It’s official. We’ve booked our camping trip of this year!!! For the past two years, my friends and I have gone camping in May to celebrate a friend’s birthday and the fact that it’s finally warm(ish) in this side of the world. In both occasions we had an AMAZING time and we’re seriously making this a summer tradition. This year we decided to go in June instead of May to avoid freezing in the middle of the night. I can’t wait for June! Or actually, I just can’t wait for May and be study-free!


Thank God for blogs and The Recipe Redux! If it wasn't for them I would probably be hospitalized for study-craziness. I loved (again) this month’s theme about patties and made some delicious lentil burgers. This was the first time I attempted at doing burgers myself and I’m proud of how they turned out. My boyfriend (who is a meat lover) really liked them too so that’s great news!


Something I love about burgers is how they are so easy to combine with other foods. I ate these burgers on a bun on the first day, but then I had them for lunch with a salad and another time I mixed it with rice and veggies. Burgers are now in my to-do list at least 2 times a month. I hope you enjoy them as much as I did!

(If you don’t know what The Recipe Redux is, read this)


Serves 4 big burgers, ready in 35 minutes

Ingredients:
-1 tablespoon olive oil
-1 medium onion, chopped
-2 garlic cloves, chopped
-1 teaspoon salad herbs
-1 tablespoon Worcestershire (you can use a vegetarian one if you prefer)
-1 tablespoon balsamic vinegar
-1 tablespoon tomato paste
-1/4 cup walnuts
-1 cup cooked lentils (I used canned)
-1 egg
-3/4 cup cooked quinoa
-Pinch of salt and pepper

Kitchin-it!
1. Preheat oven to 375◦F. Cover a baking tray with parchment paper and set aside.
2. Heat oil in a medium skillet and add the onion, garlic, pinch of salt and pepper, and cook for a few minutes until softened.
3. Add the salad herbs, Worcestershire sauce, balsamic vinegar, tomato paste, walnuts and the first ½ cup lentils. Stir and cook for another few minutes.
4. Let it cool slightly and add the contents from the pan to a blender or food processor. Add the egg and blend until everything is well mixed. It does not need to be perfectly smooth.
5. Transfer mix to a bowl and stir in the remaining ½ cup of lentils (smash them a little as you stir), and ¾ cup of the quinoa. Stir until it’s all cohesive.


6. Divide the mixture into 4, roll them into balls and press them with your hands to form patties.


7. Place them on the parchment-covered baking tray and bake for 15 minutes. Flip and bake for an additional 10 minutes or until they don’t appear mushy.


8. Serve with fixings of your choice! I added lettuce, tomato, red onion, a little bit of Dijon mustard and ketchup on a whole grain English muffin. I also had some sweet potato and regular potato homemade chips on the side. Enjoy it!

Adapted from Love & Lemons

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