Ingredients
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For Patties
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½ cup (100 g) cooked dark Lentils
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8 ounces (227 g) drained and rinsed canned Chickpeas
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1 cup (120 g) toasted Cashew
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1 cup (50 g) Panko
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2 Carrots
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1 tablespoon (7 g) broken Flax Seeds
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2 tablespoons (30 ml) Soy Sauce
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½ tablespoon (10 ml) fresh Lemon Juice
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1 tablespoon (3 g) Oregano
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½ tablespoon (4 g) Paprika Powder
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½ cup (20 g) fresh Basil
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1/3 cup (40 g) Onion
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2 cloves Garlic
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½ tablespoon (8 g) Sambal
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½ tablespoon (10 ml) Olive Oil
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1 teaspoon fine Salt
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Pinch of freshly ground Black Pepper
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4 Bread
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For Toppings
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Artichokes
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Dill
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Kimchi
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Fresh Cucumber
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Avocados
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Handful of baby Spinach
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Pickled or Just Raw Onion
Directions
This burger is hot and cool at the same time. The flavors are inspired by what I would like to eat after a day at the beach—something that’s hydrating and satisfyingly savory. The chickpeas, lentils, and carrots add juiciness to the chewy cashews and the earthy spices. Topping the patty with hot kimchi next to a cool Dill and Mustard Cashew Sauce, with the addition of smooth and cool avocado, makes this a perfect contrasting-taste experience.
Steps
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1
Done
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Preheat the oven to 145°F (60°C). |
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2
Done
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Prepare the Artichoke Crème and Dill and Mustard Cashew Sauce. |
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3
Done
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To make the PattiesPulse the burger ingredients for a few seconds with a handheld mixer or in a food processor, or break up the ingredients with a fork. Add more ground oats if the mixture feels too wet and loose. Taste and adjust with salt and pepper. Refrigerate for 30 minutes or longer, or up to 24 hours covered. |
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4
Done
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Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-low heat and add a drizzle of vegetable oil or ghee. |
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5
Done
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Fry the patties for 2 minutes on both sides until golden and fragrant. They should be nicely golden brown when they’re done. Salt lightly. Transfer the fried burgers to an oven tray and keep warm in the oven until assembly. |
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6
Done
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Layer the burgers by adding the toppings, and serve straight away. |
