Wendy Polisi’s Lentil, Chickpea & Quinoa Burger with Cilantro Garlic Cream
Ingredients
For the burger patties:¾ cup green lentils
Olive oil spray
1 onion, chopped fine (Note: I used a very large onion)
¾ cup cooked quinoa *(See preparation below.)
1½ cup cooked chickpeas
1 egg
¼ cup chopped parsley
3 Tbsp. chopped cilantro
2 cups breadcrumbs
½ tsp. mineral salt
1 tsp. thyme
½ tsp. garlic powder
1 tsp. sesame seeds
1 Tbsp. olive oil (Note: I used 5 Tbsp. olive oil)
For the cilantro-garlic cream:
1 cup nonfat Greek yogurt
2 cloves garlic, minced
2 Tbsp. chopped cilantro
2 Tbsp. chopped parsley
Preparation
• Heat 1½ cups of water to a boil. Add lentils and cook for 30 minutes or until tender. Meanwhile, heat olive oil spray and a pan over medium heat, add onion and cook for 8 minutes.
• Put chickpeas, quinoa, half of the lentils, the egg and the onion into a food processor and process until smooth.
• In a medium bowl, combine parsley, cilantro, breadcrumbs, remaining half of the lentils and the seasonings. Add the chickpea mixture and stir until well combined.
• Form patties and refrigerate for 30 minutes and up to 1 hour.
• Meanwhile, make the Cilantro Garlic Cream by combining yogurt, garlic, cilantro and parsley. Refrigerate until ready to use.
• Preheat the olive oil in a skillet over medium heat. Add burgers and cook for 8 minutes on each side, or until golden brown.
• Top with Cilantro Garlic Cream and serve!
*To cook quinoa:
• Put 2 parts water and 1 part quinoa in a pot.
• Bring to a boil, then reduce to medium-low.
• Cover and simmer for 15 minutes.
• Remove from heat and allow to sit covered for 5 minutes.
To make it vegan (optional):
• In place of egg, mix together 1 Tbsp. ground flax seeds with 3 tablespoons water.
• For cream sauce, soak 1 cup cashews in water overnight.
• Drain and rinse. Place in blender and add water to cover.
• Add in garlic, cilantro and parsley. Process until smooth.
