2 cups cooked brown lentils (about ¾ cup uncooked)
2 cups cooked quinoa (about ½ cup uncooked)
1½ cups mashed sweet potato*
You may salt the cooking water for the lentils and quinoa (it will help to layer the seasoning throughout the burger). The sweet potatoes can be microwaved – peel them, cut into large chunks and put them in a microwave-safe bowl with little bit of water. Mine took about 13 minutes in the microwave (I checked them at 10 minute intervals).
2 cups onion, diced (I only used 1 cup)
2 garlic cloves, minced
1 cup carrot, grated
1 cup kale, very finely chopped (if it isn’t very fine, your burger will break apart)
1½ cups oats (either old-fashioned or quick)
½ tsp. ground cumin
½ tsp. ground coriander
1 Tbsp. curry powder
1 Tbsp. ketchup
1 Tbsp. chili sauce, such as Sriracha
½ cup fresh cilantro, finely chopped
salt and pepper to taste
In a skillet over medium-high heat, sauté the onion and garlic until the onions are translucent. Season them with salt about half way through the cooking process.
Combine ALL of the ingredients in a large bowl. Get in there with your hands and really mash it up so it is combined well. This mixture does especially well after a 1-2 hour rest in the fridge, if time allows.
Form patties. Unlike meat, these patties don’t shrink up much when cooked, so you can make them true to size. (Jill’s recipe says it yields ten patties, but I must have made mine on the small size – I wound up with eleven.)
(Jill’s directions differ slightly here.)
This is how I cooked them:
Use about ½ Tbsp. of oil (grapeseed, canola or vegetable) per patty. Heat oil over high in a large skillet (do not let the oil smoke). CAREFULLY place the patties in the pan (oil will spatter a bit, so wear an apron). Cook them 3-4 minutes on each side.
Dress your bun, add your burger and dig in!