Friday, October 3, 2014

Lentil Macro Burger

Kushi's Kitchen lentil Burger

Ingredients serve 5-6 

1 cup brown (or green) lentils, washed and soaked ~ 4 hours
1 small piece kombu, soaked 10 minutes
2-3 cups of filtered water, add more if needed
3 tablespoons mixed parsley, minced
1+ tablespoons hemp seed or sunflower seeds, crushed
1+ tablespoons sesame seeds, roasted and crushed
1 tsp. dulse flakes
 1 tablespoons tamari, or to taste
Grated ginger - Lots of it or to taste
Garlic powder (optional), to taste 
Sesame or grape seed oil

  1. Wash and soak lentils between 4-8 hours, or shock boil them. Soak kombu for 10 minutes. If you have leftover lentils, then this burger is quickly done and can be enjoyed in just a few minutes.
  2. Bring lentils and kombu to a boil and simmer in stainless steal pot until soft, about 40 minutes, depending on the lentils (or pressure-cook). 
  3. When beans are done, stir in the tamari, ginger and garlic, if using. Adjust the seasoning to your taste. Mix in the dulse flakes, minced parsley, crushed hemp or sunflower seeds, and sesame seed. 
  4. Simmer until all the liquid is absorbed and stir frequently to avoid burning. 
  5. Place into a suribachi or mortar and pound until mashed. 
  6. Let sit to cool to the touch before forming them into a burger or other desired shape. 
  7. Frey both side in hot oil of your choice, either sesame, grape seed or occasional avocado or coconut oil in summer or for change of taste. 
  8. Serve between whole grain sourdough bread. (I use gluten free bread in the photo.) Or serve

    with rice and vegetables, or form lentil mix into a log shape and place into Belgian endive leaves and arrange on a platter to serve as a snack. 


    Click for a complimentary session for further info. 

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