Lentil and Zucchini Burgers
Burgers don't always have to be about meat, and this recipe from Feed Me Phoebe proves that zucchini, lentils, and a few spices can make a delicious — and vegetarian — burger.
- Olive oil, as needed
- 1 small onion, diced
- 2 Teaspoons curry powder
- 2 cloves garlic, minced
- 1/2 Teaspoon turmeric
- 1 medium zucchini, coarsely grated or julienned
- Sea salt, to taste
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce can lentils, rinsed and drained
- 2 Tablespoons Dijon mustard
- 1 Tablespoon lime juice
- 1/4 Cup cilantro leaves
- 1 Cup cooked quinoa
- Raita, for serving
Preheat the oven to 400 degrees.
In a medium nonstick skillet, heat 1 tablespoon olive oil over a medium-high flame. Sauté the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and ½ teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside.
Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and ½ teaspoon salt until coarsely puréed.
In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping ½-cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight.
In a large nonstick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet.
Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.