Remember how we made pesto for last week's green on green pasta? Well, here we are, one week later, making good use of the rest of that delicious pesto! This is perfect, since Jeremia and I are moving this weekend, I am on a mission to eat everything in the fridge. It's almost as if I planned this out...
Unfortunately, I do not seem to have planned out the structure of my burger patty quite so well. As many vegan burgers do, mine seem to have fallen apart. I suspect that I overcooked my lentils and did not have enough pesto to make everything stick together this time. Oh well, we can't win them all, can we? I've definitely had my fair share of cooking fails in the past, and vegan burgers are particularly tough. Hopefully, when you try this recipe out tonight, you will have better luck than I did! Or maybe, you have a vegan burger secret that I don't know about yet. You'll have to let me know.
Vegan Pesto Burger
Prep time: 30 minutes. Cook time: 20 minutes.
Ingredients for about 4 patties:
- 1/2 cup dry quinoa
- 1/2 cup dry lentils
- 1 cup pesto (I only had 1/2 cup! 1 cup or more would help with sticking everything together)
- 1 large chard leaf
- preferred cooking oil
- Well, first off, if you don't have it already, make some pesto.
- In two separate pots, set your quinoa and your lentils on to boil. Quinoa will require 2.5x the amount of water (so 1/2 cup dry quinoa = 1.5 cups water) while lentils will take 3x. Boil on high for about 5 minutes, when most of the water is evaporated, turn heat down to a simmer until all of the water is gone. Don't do what I did and ignore your stove for 10 minutes! That is how you overcook lentils or burn quinoa. Whoopsie!
- Chop that chard into itty bitty pieces and then saute for about 2 minutes with some oil and water. I suggest using only the leaf and none of the stem for this recipe.
- Once your grains and your chard are cooked, grab your food processor and throw everything in. Pulse a few times while adding a thin stream of oil. You want your mixture to form a little bit of a paste but still retain individual pieces of lentil/quinoa. If it doesn't feel sticky enough at this point, add more pesto! Which is what I should have done...
- Form your mixture into patties with your hands. My smaller patties fared better in the pan.
- Heat up a layer of oil in a pan. Carefully place your patties flat in the pan with enough space in between each one. Cook on low heat for 3-5 minutes on each side.
- Hopefully, your patties didn't fall apart on that last step! Enjoy your delicious vegan meal!
If, like me, you do have structural issues, you can always eat your vegan burger patty on top of a salad or rice. I went ahead and sandwiched it in between two fluffy slices of bread with plenty of avocado and mustard to try and hold things together. Despite my structural problems, these patties were still pretty amazing. The pesto flavor was perfect with the nuttiness of quinoa and lentils, and boy, am I full now.
How do you eat your vegan burgers? Did they fall apart? Do you know how to keep them together? Help me out in the comments below!