Lentil chickpea veggie burger
Chef
Aquil Settles
Hospital
Chilton Medical Center
Yield
20 servings
Recipe type
Plant Forward
ingredients
Ingredients
5 cups cooked chickpeas
5 cups cooked brown lentils
2 1/2 cups diced yellow onion
2 1/2 cups shredded carrot
7 1/2 tablespoons minced garlic
5 large eggs
1 1/4 cups chopped parsley
15 cups panko breadcrumbs
10 tablespoons homemade garlic aioli
5 tablespoons chili powder
5 tablespoons paprika
10 tablespoons salt/pepper mixture
10 tablespoons canola oil
15 tablespoons all-purpose flour for dusting
5 cups garlic cloves
10 tablespoons olive oil
2 1/2 tablespoons salt/pepper mixture
5 cups lite mayonnaise
30 tablespoons lemon juice
20 slices tomato
5 cups baby spinach
5 cups red cabbage chili slaw
5 cups cooked brown lentils
2 1/2 cups diced yellow onion
2 1/2 cups shredded carrot
7 1/2 tablespoons minced garlic
5 large eggs
1 1/4 cups chopped parsley
15 cups panko breadcrumbs
10 tablespoons homemade garlic aioli
5 tablespoons chili powder
5 tablespoons paprika
10 tablespoons salt/pepper mixture
10 tablespoons canola oil
15 tablespoons all-purpose flour for dusting
5 cups garlic cloves
10 tablespoons olive oil
2 1/2 tablespoons salt/pepper mixture
5 cups lite mayonnaise
30 tablespoons lemon juice
20 slices tomato
5 cups baby spinach
5 cups red cabbage chili slaw
preparation
Instructions
1. In a food processor, combine chickpeas, lentils, onion, minced garlic, and shredded carrot. Once blended, add in eggs, aioli, parsley, chili powder, paprika, salt, and pepper. Once thoroughly combined, slowly add breadcrumbs to thicken the mixture.
2. Once thickened, scoop into 5-ounce portions and shape into burger patties.
3. When patties are formed, lightly dust with all-purpose flour.
4. Heat canola oil in a large skillet on medium heat. Add patties and cook for 2 minutes on each side or until lightly browned.
5. Oven roast garlic cloves with olive oil and salt & pepper until golden brown.
6. Once roasted, blend roasted garlic, mayonnaise, and lemon juice in a food processor until creamy.
7. Keep chilled until ready to serve.
8. Finely shred red cabbage.
9. Once shredded, toss in Mae Ploy Sweet Chili Sauce.
10. Keep chilled until ready to serve.
11. Lightly toast a whole grain bun.
12. Once toasted, begin to layer ingredients starting with a generous layer of garlic aioli spread on the bottom bun.
13. Next, add one veggie “burger” patty. Follow this by adding baby spinach, two thin slices of tomato, and red cabbage chili slaw. Top the “burger” with the top bun and another layer of garlic aioli spread.
2. Once thickened, scoop into 5-ounce portions and shape into burger patties.
3. When patties are formed, lightly dust with all-purpose flour.
4. Heat canola oil in a large skillet on medium heat. Add patties and cook for 2 minutes on each side or until lightly browned.
5. Oven roast garlic cloves with olive oil and salt & pepper until golden brown.
6. Once roasted, blend roasted garlic, mayonnaise, and lemon juice in a food processor until creamy.
7. Keep chilled until ready to serve.
8. Finely shred red cabbage.
9. Once shredded, toss in Mae Ploy Sweet Chili Sauce.
10. Keep chilled until ready to serve.
11. Lightly toast a whole grain bun.
12. Once toasted, begin to layer ingredients starting with a generous layer of garlic aioli spread on the bottom bun.
13. Next, add one veggie “burger” patty. Follow this by adding baby spinach, two thin slices of tomato, and red cabbage chili slaw. Top the “burger” with the top bun and another layer of garlic aioli spread.
