Burger – Burger everywhere……
I am a self-declared and proven lover of burger! And I can’t say often enough that I am also a great meat-eater. I guess I can go this far that over the last two years beef burger have become my signature food. Sometimes they even happen a few days in a row! In variations or absolutely identical – the addiction is real!
But then there are these days when craving a burger and not craving meat collide. It happens….. A few weeks back after eating the most delicious Spicy Chili con Carne on Earth for a few days I was indeed fed up with the ground beef.
But the addiction is real and a burger was all I craved! So said burger cravings needed to be satisfied but had to be in a different form from my usual go-to staple! Looking for an alternative was the game plan!
Here my niece Victoria comes into play. She somehow was the inspiration behind this veggie packed version of my favorite food without intending to be. You have to know, little 2-year old Vicky is indeed my heroine since she ordered a unique and special meal for dinner in our hotel in Italy this summer: Parmesan and Strawberries!
My little onion knows what’s good! Though it might be too much for any taste buds to combine the two she unleashed a weird craving for parmesan in me. It was dull, somewhere in the back but somehow grew strong and didn’t leave me when I racked my brain for a burger idea. So this Parmesan packed Veggie and Lentil Burger recipe was born!
Parmesan is the glue that holds this deliciousness together. It’s the prevalent taste that balances out all the veggies in there nicely. The patties have a lovely mellow texture and come with a Creamy Parmesan & Tahini Dip to die for! Seriously don’t try the patties without the dip. They belong together like butter and bread, like peanut butter and bananas, like parmesan and strawberries…. okay I back away from the latter!
- 2 cups pumpkin puree (I just used mashed butternut)
- 1/2 cup beluga lentils, dry
- 1 small zucchini
- 3/4 -1 cup coconut flour
- 2 medium eggs
- 1 red onion, chopped
- 2 cloves of garlic, chopped
- 1 cup+ parmesan, shredded (depending on how parmesany you want your patties)
- 1 large hand full of spinach, chopped
- salt and pepper to taste ~ 1-1 and 1/2 tsp each
- 3 T coconut oil
- 1 T Tahini
- 1/2 cup parmesan
- 2 T coconut cream
- In a small cooking pot cook the lentils
- In the meantime give 1 T of coconut oil to a frying pan and sauté the onions lightly, then add the garlic and zucchini and stir fry until the zucchini has softened - set aside and let cool slightly
- In a big mixing bowl mix together the pumpkin puree, parmesan, and spinach, then add the cooked lentils, onions, zucchini and garlic, salt and pepper. Mix well using a fork or your hands
- Now add the eggs and mix well again. At next, add the coconut flour and give the dough a good knead with your hands. It should easily stick together but stick not to your hands. Depending on your brand you'll need a little more or less coconut flour to reach this consistency. I'd suggest to start with a 3/4 cup and add a little more if necessary
- Now form your patties and place them on a baking rack, lined with baking parchment
- Melt the remaining coconut oil and cover the patties in oil from all sides. I use my hands. It's the easiest
- Now bake in the oven at 180° C (360° F) for approx. 14 minutes, flipping them once after 7 minutes. They should be slightly brown and have firmed up. Ovens are tricky so if they have not firmed up enough just give them an extra few minutes
- For the dip, just melt the parmesan in a microwave safe bowl in your microwave or put in the oven until melted. Now add the Tahini and stir well with a fork. It should be mixing but have a crumbly consistency. Now add the cold coconut cream and stir until smooth. If the dip firms up, just microwave and stir until smooth again
- Eat the patties still warm. They might get a little dry once they have cooled but they will soften up again when you store them in an airtight container in the fridge. They keep fresh up to three days.
- Eat them plain or over a salad. Just thin out the Tahini Dip a bit to make a great dressing. They also make a delicious addition to a sandwich with some spinach leafs for example.
- The Parmesan Tahini Dip is wicked! Don't spoon it or at least make sure to have some left for dipping in the patties!
- The patties are gluten-free!
Okay Burger I might need now for tonight! The addiction is real!