I’m going to describe the struggle scenario that any plant-based individual faces.
You have friends. You have family. And chances are they not vegan and they like to eat out. So y’all go to a restaurant and you forced to find somethin that you can “veganize” or make acceptable to consume. 9 times out of 10, every place you go has some sort of veggie burger. And more often than not the shxt really isn’t that great.
Most of these veggie burgers are black bean patties which makes eating veggie burgers mad redundant and boring. There’s the growing popularity of the Impossible Burger. But from what I’ve seen so far it’s one of those soy-based mystery ingredient burgers similar to Oumph.
SN: anytime you go to a company’s website and it is way too damn hard to find out what the ingredients are in their “proprietary invention” then it’s probably better to steer clear of it.
But it’s all good. Because I got a solution that’s simple, easy, and satisfying. These burgers are great because there’s no frying or grilling necessary. You just make the patty and bake them in the oven to the consistency you like. The other plus is that the ingredients are simple and there’s no mystery as to what the fxck is actually being put in this burger.
Definitely make sure you put your favorite toppings on and serve it up to your family and friends. I’m sure they won’t be disappointed.
- 1 cup uncooked quinoa
- 1/2 cup red lentils
- 1 tablespoon sea salt or pink Himalayan salt
- 1/4 cup quick-cooking oats
- 1/4 cup flax seed (*this is a necessity*)
- 3 scallions
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (any variation)
- 1/4 to 1/2 cup minced fresh cilantro or parsley
- Crushed red pepper flakes or sriracha to taste
- 1 tablespoon avocado oil
- Burger buns
- Preheat the oven to 425°F.
- Set aside a small bowl and mix the flax seed with enough water to cover it. Let sit for 5 minutes until gel-like consistency is reached.
- Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
- Add the flax seed mixture.
- Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the avocado oil.
- Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup with a oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with about 8 patties.
- Bake until golden and firm on each side. This could take anywhere between 30-40 minutes. Flip about halfway through to get both sides. Remove from the oven and serve the burgers on their own or with the bread of your choice.
- Eat that shxt!
This recipe was adapted from here.