This is the first time that I have ever made plant-based burgers. All the ingredients, when in season, are very inexpensive yet highly nutritious - high in protein, folate, antioxidants and minerals. To make one burger it probably costs me about 25 cents. Buying a plant based burger from the supermarket or at a restaurant, substantially more expensive!
Recipe
- 2 cups grated beets
- 2 cups cooked lentils
- 1 1/2 cups of Quaker Oats
Fresh Herbs (from my garden):
- Thai Basil
- Oregano
- Summer Savory
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Black pepper to taste
- Garlic powder to taste (or fresh garlic)
Here is what the plant-based beet and lentil burger looks like uncooked;
Barbecue or cook in the oven.
Makes 5 large burgers, but it all depends on how finely you grind the ingredients in the food processor.
The recipe I came up with was based on the protein content and nutrient content of the burgers. I wanted them to be healthy and high in protein and vitamins, minerals. I wasn't sure how they would taste or what they would look like. The taste is really good. The herbs (especially summer savory) give the burgers a great taste combined with the spices and the other ingredients. The burgers are a little bit dense. Maybe because I ground the ingredients too finely in the food processor. The Black+Decker FP4150 is not very good at handling 6 to 8 cups for food processing (better for smaller jobs). Or maybe, this recipe lacks another ingredient or it could use more olive oil or less oats. All in all, they are very good and I will have to experiment with this recipe to get density and texture the way I like. The flavor is perfect the way it is.
I did not use any salt in this recipe because summer savory is rich in flavor and it can be used as a salt substitute.
