Recipe Review: Sadly these didn't turn out as I'd hoped, they were really doughy. I feel that the instructions could be tweaked slightly surrounding the adding of flour and chilling time. See Variations below. I would try these again based on this theory, especially so I can try them with the homemade Tomato Relish (we didn't have time, nor did we have burgers we just had these with a salad)
Cooking time: >1 hr Serves: 4
Preheat oven: Stove top only
- Heaped ½ cup of red lentils, rinsed and drained
- 1 small beet, roughly chopped
- ½ onion, roughly chopped
- 1 garlic clove, crushed
- ½ Tbsp tamari soy sauce, soy sauce or coconut aminos
- 1 small handful of parsley leaves, chopped
- 1 tsp crushed chillies (optional)
- ½ tsp sweet paprika
- 2 Tbsp coconut milk, plus extra if needed
- ¾ cup gram flour or all-purpose flour, plus extra if needed
- 1 Tbsp safflower oil, olive oil or coconut oil
- Sea salt and fresh ground black pepper
- 4 whole wheat rolls
- Romaine lettuce leaves
- Sliced large tomato
- Tomato Relish (page 48 of her book)
1. Put the lentils in a saucepan with 4 1/3 cups boiling water and return to a boil over high heat. Reduce the heat to medium and cook 10 – 12 minutes until soft. Drain in a colander and set aside.
2. Meanwhile, put the beet and onion into a food processor and blend until finely chopped. Set to one side.
3. Tip the lentils into a large bowl and add the beet mixture. Stir together to combine.
4. Put the garlic in a small bowl and add the tamari, parsley, crushed chillies, if using, and paprika. Season with salt and pepper, then stir together to combine. Stir into the lentil mixture.
5. Pour in 3 tablespoons coconut milk, and half the flour. Stir well and then add the remaining flour. The consistency should be firm enough to hold its shape without being too dry, and this will depend on the liquid quantity from the beet. If it is too wet, add more flour, 1 teaspoon at a time. If it is too dry, add more coconut milk, 1 teaspoon at a time. If you have time, chill the mixture in the refrigerator for 1 hour.*
6. Divide the mixture into 4 and form each into a burger shape.
7. Heat the oil in a non-stick skillet over medium-high heat. Cook the burgers in the oil 5 – 6 minutes on each side, until lightly golden – you may need to do this in batches.
8. Serve with whole wheat rolls, salad, relish and pickles.
* I would suggest chilling for 15 – 20 minutes then checking the consistency, prior to adding additional liquid or flour. I got my consistency right initially, but they became tacky after chilling in the fridge, like making bread dough. The result wasn’t very enjoyable eating. Perhaps these would have been nicer in a roll with the relish and salad, but as Simon pointed out - an already doughy burger surrounded by bread may have been too much. I look forward to trying these again soon - tweaking the chilling time and consistency instructions as mentioned, and serving with homemade Tomato Relish.