There is something so satisfying to me about wrapping up 4 homemade veggie burgers in wax paper and tucking them into a freezer bag to be eaten sometime later when I have no time, energy or inclination to cook. Today’s veggie burger magic, similar to most of my imaginings, came out of what was in the refrigerator. Without too much bogging down in the back story (although for me that’s often the interesting part), I will share what I did.
I had a jar of homemade pressure cooked regular and French green lentil soup with parsnips and sweet potatoes that I made for my friend Ellen who often helps me at my cooking classes. I repay her in odd ways and sometimes it involves soup. Ellen spent the afternoon at my house because she accidentally forgot her house keys and her children had left home for the day when we got back to her house. So I kept her warm and dry at my house. I whipped up a pot of stock and then the soup. A quart for her and just over a pint for me.
I wasn’t much in the mood for soup this week so there was still quite a bit hanging around. The other day I made a cup of quinoa and it yields about 4 cups so that was just there waiting. Someone posted one of Dr. Fuhrman’s recipes for Sunny Veggie Burgers so I did a take off on that for these burgers.
As I considered what to put in the burger, I thought about how long I have been making legume and veggie burgers from what I had on hand. I recall going to a coop potluck when I lived in Miami, Florida and using leftover split pea soup to make those burgers. They were some of my first and they turned out well.
Both my ingredients and technique have changed over the years but I can still make a great tasting burger. I just wish that they had more eye appeal. I guess that’s what lettuce, tomato, avocado and mustard are for. I often eat my burgers on sprouted corn tortillas, Amy’s gluten-free sandwich rounds, teff tortillas or on large lettuce leaves.
Any way that you do it, they are quite tasty. I almost always wish that I had made more but there will always be something on hand next week with which to make another batch of burgers.
Sunflower Lentil Quinoa Burgers
Makes 4 medium burgers
1/3 cup sunflower seeds
1/2 cup onion, roughly chopped
2 cloves garlic
1 1/2 cups leftover lentil soup
1 cup cooked quinoa
2 tablespoons Italian parsley if you have it
1 to 2 tablespoons of your favorite herb and/or spice blend (I used the Veggie Queen herb blend)
Add the sunflower seeds to a food processor. Pulse until they are half cracked and not powder. Add the onion and garlic and pulse until they are chopped fine. Add the lentil soup and pulse until combined. Add the quinoa and seasoning, plus parsley if you are using it. Pulse until the mixture comes together.
Put the mixture into a bowl and let sit for 5 to 10 minutes.
Preheat oven to 375 degrees F. Put parchment paper on a baking sheet. With clean hands, form the mixture into 4 patties, placing each one on the baking sheet. If you are using oil, you can spray or drizzle the top of the burgers with oil and then turn them over. If oil-free, bake as is. Bake for 20 minutes and then turn, using a spatula. Bake another 10 to 15 minutes until the burgers are firm. Let cool for a few minutes and then eat or freeze.
I am not sure how long these burgers last in the freezer because I usually eat them all within a month. My best guess is that they will last for at least a couple of months. I wrap them in waxed paper and then put them in a zippered bag.
I loved this blog post about burgers and fries so want to share it with you. Click here to check it out. What do you think?