To Be or Not To Be Gluten-Free?
Gluten-Free Recipes: Dinner
Red Lentil Veggie Burger
Gluten alternative: Lentils
Makes: 8 servings
Prep: 20 minutes
Cook: 95 minutes
1/2 cup brown rice
1 cup red lentils, picked over and rinsed
Canola oil spray
1/2 medium onion, finely diced (1/2 cup)
1 teaspoon minced garlic
5 ounces broccoli, florets and peeled stems finely chopped (1 1/2 cups)
2 medium carrots, finely chopped (1 cup)
2 medium potatoes, peeled and grated (1 cup), squeezed to remove excess liquid
3 ounces shiitake mushrooms, stemmed and finely chopped (1 cup)
2 ounces fresh or defrosted frozen shelled edamamae beans, finely chopped (1/2 cup)
1 1/2 teaspoons yellow curry powder
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Prepare rice according to package instructions. Set aside until cool.
2. Meanwhile, place lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 18-20 minutes, stirring once or twice during cooking. Set lentils aside until cool.
3. Spray a large nonstick skillet with canola oil and heat over medium heat. Add the onion and garlic and cook, stirring, until slightly translucent but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, mushrooms and edamamae and cook, stirring, until fragrant but still crunchy, 2 minutes. Add curry powder and cook, stirring, for 30 seconds. Remove pan from heat; add salt and pepper. Let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and combine.
4. Scoop out 1/2 cup of the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty about 1 inch thick. Place patties on a baking sheet; chill for 30 minutes to 1 hour.
5. Prepare a nonstick baking sheet or baking sheet lined with parchment paper sprayed with oil. Spread cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
6. Serve in a lettuce wrap, topped with sliced red onion, tomato and pickles.
Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)Related Links
What do you think of this story? Leave a Comment.