Seminole Burger

Here’s a veggie burger that’s packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.

Seminole Burger
Serves 4
Here’s a veggie burger that’s packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.
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Burgers
  1. 1 cup Lentil Blend
  2. ¼ cup naked, wild, free blend
  3. ¼ cup garbanzo split baby beans
  4. 8 oz baby spinach
  5. 1 small sweet onion, diced
  6. 2 cloves garlic, minced
  7. ¼ cup carrots, diced
  8. ¼ cup celery, diced
  9. ½ cup panko bread crumbs
  10. 1 bunch parsley, chopped
  11. ½ lime
  12. 1/8 tsp paprika
  13. Salt and pepper
  14. Brioche buns, toasted
Garnet and Gold Tomato Salad
  1. 12 each red and yellow teardrop tomatoes, halved
  2. 2 tbsp oil
  3. 1 oz shallot, minced
  4. Salt and pepper
Instructions
  1. Cook lentils, garbanzo split baby beans, and Naked, Wild and Free blend all according to packages. Cool.
  2. In a small sauté pan heat baby spinach, sweet onion, garlic, carrots, celery.
  3. Combine cooked lentils, garbanzo beans and vegetables and place in a food processor. Add parsley, lime juice, cilantro, paprika and salt and pepper to taste. Rough pulse the blend until pliable.
  4. Place mixture into a mixing bowl. Fold in Naked, Wild and Free blend and breadcrumbs.
  5. Form mixture into 4-6 patties.
  6. Heat griddle or pan over medium-high heat. Add oil and place patties into hot skillet to brown on both sides. Serve on brioche buns, topped with tomato salad.
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