There are many ways of making veggie burgers, and here’s an idea for one! I made these burgers with nutritious, healthful ingredients and they’re delicious! I served mine on a whole wheat bun with kale, an heirloom tomato slice, and vegan mayo, alongside a simple kale slaw. Give it a try, and if you post to Instagram use #plantbasedartist. I’d love to see your creations! 🙂
1/4 cup dry lentils (I used red lentils, also known as masoor dal which is available at pretty much any Indian grocery store)
2 cups diced taro root (this recipe would also work with potatoes or sweet potatoes)
1/4 cup finely grated carrots (squeeze out the excess juice)
1/2 cup cooked rice (I used a red and brown jasmine rice blend)
1/4 cup finely chopped kale
1/2 teaspoon turmeric
1/2 teaspoon cumin coriander powder
1/2 teaspoon lemon juice
salt and pepper to taste
3/4 cup panko bread crumbs
olive oil (or cooking oil of choice)
cook the lentils per your desired method “al dente” and drain the excess water (I simply cooked them for a few minutes in the microwave). be sure not to overcook the lentils. boil the taro root until fork tender.
combine the cooked lentils, taro root (lightly mashed), carrots, rice, kale, turmeric, cumin and coriander, lemon juice, salt and pepper. add bread crumbs and mix until the mixture stays together when a patty is formed. taste and adjust seasoning and form into patties. pan fry the patties at medium heat in cooking oil of choice. serve as desired and enjoy!