06 Aug 2019 Broccoli-Sweet Potato Veggie Burgers with Lentils
We enjoy veggie burgers year-round, but I always buy the frozen, manufactured ones. During the Nine Days, when we eat parve/dairy meals, I thought it would be a good time to make my own. These are gluten-free, super healthy, all-natural, easy to make, and delicious!
Complete your meal and enjoy them with hummus and cut up vegetables on the side.
Broccoli-Sweet Potato Veggie Burgers with Lentils
In a stockpot, combine:
32 oz. bag frozen broccoli florets
2 sweet potatoes, peeled and chopped into small chunks (but not tiny diced)
Cover the vegetables with water, place the pot onto the flame, cover the pot and bring it to a boil. Reduce the flame and simmer for 5-7 minutes. To the pot, add 1 c. lentils (I did 1/2 c. red and 1/2 c. green lentils, but you can do 1 c. of whatever color you have).
Cook for 15 more minutes, till the vegetables, are soft. Using a strainer/colander, drain the vegetables well. Then transfer the veggie-lentil mixture to a large bowl. While the vegetables are still hot, mash them well. Note: They will be very soft and easy to mash with a spatula or wooden spoon, by hand. No masher should be necessary.
Preheat the oven to 400*. Line two baking sheets with parchment paper and set aside.
To the bowl with the mashed vegetables, add:
1/3 c. oil
4 frozen sautéed onion cubes (If you have the time, feel free to sauté your own onion)
black pepper to taste
2 tsp. salt
1 frozen garlic cube
3 frozen parsley cubes
Mix all together very well, continuing to mash the vegetables as you mix, allowing the frozen cubes to melt. When the mixture has cooled slightly, add 2 eggs, lightly beaten. Incorporate the eggs into the batter.
Spoon the mixture into patties on the parchment paper-lined baking sheets. Note: The mixture will spoon easily and form patties; you should not need to shape them with your hands.
Spray the patties with non-stick cooking spray, such as Pam.
Bake on 400* for 35 minutes. Remove from oven, allow to cool if desired, and enjoy!
B’tay’avon, happy cooking, and heartfelt prayers for a Menachem Av for all,