Last week the Washington Post had some great veggie recipes…this is a modification of one of them the BGR veggie burger. BGR makes a pretty good veggie burger. I modified the recipe because I wanted to make it a tad healthier (quinoa instead of rice and I eliminated the frying step) and I used lentils because I don’t eat black beans. I also halved the recipe…they must make some FAT burgers…because I still got 10 pretty good sized ones (they said serves 12). I also didn’t feel the need to eat this on a bun.
- 1 cup quinoa (pre cooked is fine)
- 1 sweet potato cooked or…combo of sweet potato and accorn squash (what I used)
- 1 cup french lentils, cooked
- 1 T Garlic paste
- 1 link of veggie sausage (field roast mexican chipotle was my choice) chopped up
- 1/8-1/4 cup barbeque sauce (i used a combo of regular bbq sauce and asian bbq)
- 1/8 cup molasses
- salt to taste
- The recipe starts with pre-cooking your ingredients. Cook the quinoa (follow the instructions on your package. I boil water and then add it to the quiona and bring it down to a simmer).
- Cook the lentils (I did 2 cups water to 1 cup lentil over medium heat).
- My sweet potato and squash were pre cooked–left overs from last week. But you can toss one in the microwave for about 7 minutes (wrap it in a wet paper towel).
- Preheat oven to 400 (the orig recipie says 375 and 350…i think they will be too wet)
- Put the bbq sauces and molasses into a mixing bowl.
- Mix in the lentils–mash them up some. Add the sweet potato/squash–make sure that is mashed too. Add the quinoa. Mix well. Add garlic paste. Add the veggie sausage bits (chop them into fine pieces or pull apart)
- Line a pan with parchment and form patties on it.
- Bake at 400 for about 20 mins. Reduce heat to 375 or 350 and continue baking for another 10-15 mins. You want the patties to be dry to the touch on top, but still be moist (you don’t want to dry them out completely).
- Cool and enjoy with your favorite toppings…or just plain. I topped a patty with my next recipe post (carrots and butternut squash with tahini-sriracha sauce)