Tonight I enjoyed these tasty vegan burgers and as most of the vegan recipes I try this too comes from the ”Color Me Vegan” cookbook from Colleen Patrick-Goudreau. If you’re at all curious about vegan cooking I can strongly recommend it, I don’t think I’ve ever tried as many recipes from a book as I have with this.
These Cashew and Red Lentil Burgers are really tasty and even more so by pairing them with a Walnut Pesto, some veggies and boiled black salsify. Try it!
2 cups (470ml) water
1 cup (130g) diced carrots
1/2 cup (100g) red lentils, rinsed and picked through
1/2 tsp salt
1 cup (150g) raw cashews
2 tbsp oil, divided
1 medium onion, chopped
1 clove garlic, minced
1 tbsp curry powder
1 cup (115g) bread crumbs
freshly ground black pepper, to taste
Yield: 6 patties
1. Combine water, carrots, lentils, and 1/2 tsp salt in a saucepan. Bring to a boil. Reduce the heat to low and cover and simmer until the lentils are tender and broken down (about 12-15 minutes). Drain in a colander, pressing out excess liquid. Transfer to a bowl and cool to room temperature, about 20 minutes.
2. Meanwhile, toss the cashews in a small dry skillet over medium-low heat or in the toaster oven until golden and fragrant. Let cool completely.
3. Heat 1 tbsp of the oil in a large skillet. Add the onion and saute until softened, about 7 minutes. Add the garlic and curry powder and stir for another minutes. Remove from heat and let cool.
4. Place the cooled cashews in a food processor and pulse until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and add enough bread crumbs to create a consistency that enables you to form cohesive patties. Season with salt and pepper to taste. With moist hands, form the six 1/2″ thick patties. (At this point, you can refridgerate the patties until needed)
5. When you are ready to serve the burgers, heat 1 tbsp oil in a large skillet over medium heat and cook the patties until evenly browned and heated through (about 4 minutes per side). Serve on a bun or in a pita with your favorite burger condiments.
Pesto is always good!