Here’s a veggie burger that’s packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.
Seminole Burger
2017-11-30 13:58:13
Serves 4
Here’s a veggie burger that’s packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.
Burgers
- 1 cup Lentil Blend
- ¼ cup naked, wild, free blend
- ¼ cup garbanzo split baby beans
- 8 oz baby spinach
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- ¼ cup carrots, diced
- ¼ cup celery, diced
- ½ cup panko bread crumbs
- 1 bunch parsley, chopped
- ½ lime
- 1/8 tsp paprika
- Salt and pepper
- Brioche buns, toasted
Garnet and Gold Tomato Salad
- 12 each red and yellow teardrop tomatoes, halved
- 2 tbsp oil
- 1 oz shallot, minced
- Salt and pepper
Instructions
- Cook lentils, garbanzo split baby beans, and Naked, Wild and Free blend all according to packages. Cool.
- In a small sauté pan heat baby spinach, sweet onion, garlic, carrots, celery.
- Combine cooked lentils, garbanzo beans and vegetables and place in a food processor. Add parsley, lime juice, cilantro, paprika and salt and pepper to taste. Rough pulse the blend until pliable.
- Place mixture into a mixing bowl. Fold in Naked, Wild and Free blend and breadcrumbs.
- Form mixture into 4-6 patties.
- Heat griddle or pan over medium-high heat. Add oil and place patties into hot skillet to brown on both sides. Serve on brioche buns, topped with tomato salad.
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