Lentil, Nuts and Portabella Patties Marinated with Herbs and Spices

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I’ve been really crazy with burger patties lately, and I wanted to make something with lentils, hearty veggies, and lots of spices. It also helps that I’ve been inspired by so many awesome things lately, so this is a crazy creation!

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When I say crazy, I mean I just used inspiration from some of the latest things I’ve tasted and LOVED in vegan cafes, as well as from what I see in books, photos and such, to create these patties! I do apologise for the mountain of ingredients, but please take comfort that a lot of them is spices.

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You can actually try using a dehydrator instead of baking them in the oven. If you do that, please let me know how it goes. I would try it, except I have no dehydrator, and I usually don’t have 8 hours to wait for it to get ready.

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As for the sauce and burger, it’s optional if you want to have it together. You can also freeze them to use later, or do whatever you like with them. You’re likely going to make a lot more patties than you can eat at once.

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Lentil, Nuts and Portabella Patties Marinated with Herbs and Spices

Burger Patties
Lentils
1/2 cup lentils
1 cup combined water and juice squeezed from veggies
1/4 teaspoon salt

Other Ingredients
1 medium carrot
1/2 medium yellow onion
1/2 gala apple (or other type of red, sweet apple)
1 portabella mushroom cap
2 cloves garlic
1/2 cup grape tomatoes, blended and added
1/4 cup extra virgin olive oil
1 tablespoons white wine
1 tablespoon red wine vinegar
1 tablespoons low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon Himalayan/sea salt
1/4 teaspoon allspice
A few sprinkles ground pepper
A pinch red pepper flakes
1/4 cup walnuts
1/4 cup pistachios and almonds (combined)
1/4 cup flaxseeds
1/4 cup sunflower seeds
1/4 cup instant quick oats
1 tablespoon white sesame seeds
1 tablespoon corn/tapioca starch (or arrowroot)

Sauce
2 tablespoons organic/reduced sugar ketchup
1/2 teaspoon lemon juice
1/4 teaspoon molasses
A sprinkle fresh oregano and thyme

Burger (makes 1)
Whole wheat/gluten free hamburger buns
1-2 Boston or romaine lettuce leaves
1 slice tomato
1-2 slices red onion

Patties: Use a grater to grate the carrot, onion, apple and mushroom into small, fine shreds. It’s up to you the setting you want.

Use a knife to finely mince the garlic and add it to the bowl with the shredded veggies. Put the 1/2 cup grate tomatoes in a blender and blend until most of it becomes a puree. Add that to the veggies too.

Put the veggies through a strainer and squeeze out as much juice as you possibly can, catch the juice with a bowl and use that for the lentils later. Once the water has been squeezed out, start cooking the lentils.

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Lentils: Combine the lentils with 1 cup of water (including the juice squeezed from the veggies) and salt in a small saucepan.

Turn the heat on high and bring to a boil, which can take about 4-6 minutes, then turn the heat to medium low (3). Simmer for about 25 minutes, open the lid and continue cooking for 20-30 minutes until the water is mostly gone, and the lentils are thick and some of it looks mashed.

Marinade: In a separate smaller bowl, combine the olive oil, white wine, red wine vinegar, soy sauce, onion powder, garlic powder, cumin, chili powder, oregano, parsley, thyme, fennel seeds, salt, allspice, ground pepper and red pepper flakes. Stir until everything is mixed evenly.

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Nuts and Seeds: In a blender or food processor, add the walnuts, pistachios, flaxseeds, sunflower seeds and blend until the nuts are mostly crumbly, leaving some pieces that are slightly bigger or whole.

Assemble: Preheat oven to 300°F (148°C).

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Combine the marinade with the grated veggies, blended nuts and seeds, then add the quick oats, white sesame seeds, corn/tapioca starch (or arrowroot) and stir until everything is mixed evenly. Allow everything to sit for about 15 minutes (most likely you will need to since the lentils may still be cooking). Once the lentils are done, add that in and stir until the mixture is even again.

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Spray two oven trays with non-stick cooking oil.

Grab a handful of the mixture and use your hands to shape them into burger patties. Lay them on the tray, with plenty of space between each one.

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Give the top a spray of non-stick cooking oil, and bake in the oven for a total of an hour and 10 minutes, or until they feel dry on the outside.

Burger: Simply open the bun, add the lettuce leaves on the bottom, then a couple slices of red onion, a slice tomato, one patty, a spoonful of sauce and close the burger.

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Lentil, Nuts and Portabella Patties Marinated with Herbs and Spices
 

Ingredients
Burger Patties
Lentils
  • ½ cup lentils
  • 1 cup combined water and juice squeezed from veggies
  • ¼ teaspoon salt
Other Ingredients
  • 1 medium carrot
  • ½ medium yellow onion
  • ½ gala apple (or other type of red, sweet apple)
  • 1 portabella mushroom cap
  • 2 cloves garlic
  • ½ cup grape tomatoes, blended and added
  • ¼ cup extra virgin olive oil
  • 1 tablespoons white wine
  • 1 tablespoon red wine vinegar
  • 1 tablespoons low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon Himalayan/sea salt
  • ¼ teaspoon allspice
  • A few sprinkles ground pepper
  • A pinch red pepper flakes
  • ¼ cup walnuts
  • ¼ cup pistachios and almonds (combined)
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • ¼ cup instant quick oats
  • 1 tablespoon white sesame seeds
  • 1 tablespoon corn/tapioca starch (or arrowroot)
Sauce
  • 2 tablespoons organic/reduced sugar ketchup
  • ½ teaspoon lemon juice
  • ¼ teaspoon molasses
  • A sprinkle fresh oregano and thyme
Burger (makes 1)
  • Whole wheat/gluten free hamburger buns
  • 1-2 Boston or romaine lettuce leaves
  • 1 slice tomato
  • 1-2 slices red onion

Instructions
  1. Patties: Use a grater to grate the carrot, onion, apple and mushroom into small, fine shreds. It’s up to you the setting you want.
  2. Use a knife to finely mince the garlic and add it to the bowl with the shredded veggies. Put the ½ cup grate tomatoes in a blender and blend until most of it becomes a puree. Add that to the veggies too.
  3. Put the veggies through a strainer and squeeze out as much juice as you possibly can, catch the juice with a bowl and use that for the lentils later. Once the water has been squeezed out, start cooking the lentils.
  4. Lentils: Combine the lentils with 1 cup of water (including the juice squeezed from the veggies) and salt in a small saucepan.
  5. Turn the heat on high and bring to a boil, which can take about 4-6 minutes, then turn the heat to medium low (3). Simmer for about 25 minutes, open the lid and continue cooking for 20-30 minutes until the water is mostly gone, and the lentils are thick and some of it looks mashed.
  6. Marinade: In a separate smaller bowl, combine the olive oil, white wine, red wine vinegar, soy sauce, onion powder, garlic powder, cumin, chili powder, oregano, parsley, thyme, fennel seeds, salt, allspice, ground pepper and red pepper flakes. Stir until everything is mixed evenly.
  7. Nuts and Seeds: In a blender or food processor, add the walnuts, pistachios, flaxseeds, sunflower seeds and blend until the nuts are mostly crumbly, leaving some pieces that are slightly bigger or whole.
  8. Assemble: Preheat oven to 300°F (148°C).
  9. Combine the marinade with the grated veggies, blended nuts and seeds, then add the quick oats, white sesame seeds, corn/tapioca starch (or arrowroot) and stir until everything is mixed evenly. Allow everything to sit for about 15 minutes (most likely you will need to since the lentils may still be cooking). Once the lentils are done, add that in and stir until the mixture is even again.
  10. Spray two oven trays with non-stick cooking oil.
  11. Grab a handful of the mixture and use your hands to shape them into burger patties. Lay them on the tray, with plenty of space between each one.
  12. Give the top a spray of non-stick cooking oil, and bake in the oven for a total of an hour and 10 minutes, or until they feel dry on the outside.
  13. Burger: Simply open the bun, add the lettuce leaves on the bottom, then a couple slices of red onion, a slice tomato, one patty, a spoonful of sauce and close the burger.


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