Just because it’s no longer BBQ season doesn’t mean you have to stop eating veggie burgers! This is absolutely my favourite thing to do with this brain like vegetable!
This recipe always makes a ton and I usually shape them into falafel type balls and keep them in the freezer for a super easy dinner over a salad.
- Boil 1cup red lentils (when they’re done drain them and leave them on a paper towel for 10 minutes to soak up the excess water)
- Steam 1 peeled, cubed celery root (celeriac) with 1 chopped onion
- Toss into a bowl
- Add in a sprinkle salt & pepper and some herbs & spices for flavour
This is really plain mixture at this point so you can make it whatever kind you like; I’ve done roasted garlic & thyme, parsley & red wine, coriander, chili & cumin, garam masala & turmeric, be creative.
- in a small cup mix 2 tablespoons milled flax seed with 3 tables spoons water as an egg replacer and add that in
- mash it all up and add in bread crumbs until it’s a consistency that sticks together (use gluten free if you like)
- shape them into burgers or falafel balls
- coat with polenta/semolina (keeps them from sticking together and makes a nice crust)
- grill, fry or bake at 180 for 20 minutes
Keep them in the freezer for a quick & healthy meal but I usually brown them all at once first to keep them in better shape in the freezer. If you don’t cook them first be sure to use a foil or plastic wrap between the layers otherwise they will freeze together.