Vegetable-Based Alternative to Ground Meat
For Lentil Burgers:
1/2 small onion, roughly chopped
1 small carrot, peeled and roughly chopped
1 clove garlic, roughly chopped
1 tsp salt, divided
1/4 tsp. celery seed
1 lb. cooked lentils2 TBSP olive oil, divided
1/2 c. breadcrumbs
1/2 tsp. pepper
2 TBSP cornstarch
1/4 c. water1 TBSP Worcestershire sauce
For Taco Meat:
1 small jalapeno, seeded & chopped
2 TBSP taco seasoning
Cook the lentils according to the package directions and drain. You don’t have to mash up your lentils, if you prefer them whole, but I like to mix them together in my kitchen aid mixer until the texture is smooth.
Rough cut onion, carrot, garlic and place in food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 TBSP olive oil to a saute pan & add carrot mixture and cook until just tender(about 3-5 min)
Place lentils, breadcrumbs, 1/2 tsp salt and pepper in a bowl. Add the cooked carrots over the top and slightly mash together.
Combine cornstarch, Worcestershire sauce and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.
Form burgers into patties, sliders or meatballs. Add 1 TBSP olive oil to pan and cook burgers on med-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce, tomatoes, ketchup and pickles are ours)
Notes: Mix can be used now or refrigerated for later or frozen for another time. If you want more firm burgers, you can also add 1/4 cup dry flaxmeal.