Inspired by Mike Chung from the blog, Chung Eats.

I have been working hard trying to perfect a recipe for a hearty, filling, and scrumptious vegan burger patty. While I totally enjoy being vegan, my boyfriend still needs constant persuasion that eating vegan food can bring all the pleasures a meat-eater enjoys. As per his request the burgers cannot be chewy or mushy. They also need to be crispy enough on the outside so we can pretend the patties were grilled. The patties should, of course, be super tasty so I can keep convincing my omnivorous boyfriend that being vegan is cool and delicious.

Red Lentil burgers

Ingredients:

• 2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
• 1 cup of raw almonds, pulsed into a rough meal
• 1/2 cup of raw sunflower seeds
• 1 carrot, shredded
• 2 small potatoes, shredded
• 1 tbsp olive oil
• 1 tbsp chia seeds
• 1/4 cup of water
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• Black pepper to taste
• 2 tbsp soy sauce
• 1-2 tbsp agave nectar

Preparation:

Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

Kale Pesto

Ingredients:

• 3-4 cups of washed, chopped kale
• 4 tbsp of agave nectar
• 1 tbsp dry basil (that’s all I had, but to make it extra delicious use 1/4 cup of fresh basil)
• 1 tsp of dry oregano
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 cup of water

Preparation:

1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.

 We eat these patties as a post workout meal because of the high protein content found in lentils and chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbohydrates. The sunflower seeds take care of some amino acids as well as your healthy fats. This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.