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,

Michal