Red Lentil, Smashed Chickpea and Millet Burgers

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot, peeled and grated (scant 1 cup
  • 1 (15-ounce can Chickpeas
  • 2 cloves Garlic
  • 1/2 Green pepper
  • 1 tsp Oregano, dried
  • 1/2 cup Split red lentils
  • 1/2 Yellow onion

• Refrigerated

  • 1 Flax egg

• Condiments

  • 1 tbsp Mustard, whole grain

• Pasta & Grains

  • 1/2 cup Millet
  • 1/4 cup Oats, gluten-free old fashioned

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 1/4 cup Garbanzo bean flour
  • 1/4 tsp Red pepper
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 2 3/4 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 1/4 cup Pepitas, raw

Found on veggieandthebeastfeast.com

Description

Ingredients

• 1/2 cup split red lentils, picked through and rinsed
• 1/2 cup hulled millet
• 1 teaspoon fine sea salt, divided (or more to taste)
• 1/2 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 1 (15-ounce) can chickpeas, drained, rinsed, patted dry, and smashed with a fork
• 1 carrot, peeled and grated (scant 1 cup)
• 1/4 teaspoon ground black pepper
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon whole grain mustard
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 cup hulled, raw pepitas (pumpkin seeds)
• 1/4 cup gluten free old fashioned oats
• 1/4 cup garbanzo bean flour (or gluten free all purpose flour)
• 1 flax egg (1 T ground flax mixed with 3 T warm water)*
• 7 teaspoons olive oil (optional, for pan frying)

Directions

• In a small saucepan, combine the lentils with 1 cup water. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes, until softened. Drain excess water and transfer to a bowl mixing bowl. You can cook the millet at the same time as the lentils, or use the same pan after the lentils are cooked. Pour the millet into a saucepan over medium heat, and toast for about 5 minutes, until lightly golden. Pour in 1 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until most of the liquid is absorbed. Remove from the heat and let sit for 10 minutes. All of the water should be absorbed at this point. Pour the millet into the bowl with the lentils. Heat 1/2 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant (about 30 seconds), then add the onions and 1/4 teaspoon salt. Cook until the onions are starting to soften, then add the green pepper. Cook for 3-5 minutes, until the green pepper is softened as well. Pour the stir-fried vegetables into the bowl with the lentils and millet, and refrigerate until ingredients are completely cool (at least 30 minutes). Preheat oven to 350. Add all remaining ingredients except the flour and egg (flax or chicken egg) to the bowl with the chilled lentils, millet, and veggies. Stir until the spices are incorporated fully into the mixture, then taste and adjust seasoning to your liking. Mix in the flour, followed by the egg. Shape 1/2 cup of the mixture into a patty, packing tight with your hands so it sticks together well. Place on a parchment-lined baking sheet. Repeat with remaining patties (you should end up with 7). Bake for 10-12 minutes on each side. After theyre done baking, let them sit on the baking sheet for a couple minutes before moving - this will allow them to set up more. You can eat them as-is, but I like to pan fry them to make the outside a little crispy and golden. To do so, just use 1/2 teaspoon olive oil for each side of each patty (so 1 teaspoon total for each patty). Fry over medium heat for about 3 minutes on each side. Serve on buns (gluten free, if desired), with your favorite toppings - I like avocado, chopped radicchio, hot sauce, and hummus (bean on bean on bean, I know).