Just Plain Nuts Burger
Wendy McMillian for naturalhealthmag.com
This gluten free patty at Crazy Burger Café & Juice Bar in Narragansett, RI is loaded with heart-healthy cashews and walnuts - both good sources of monounsaturated and polyunsaturated fast as well as omega-3 fatty acids. Lentils add fiber, folate and iron.
1/2 cup dry mixed lentils - French, Green, Red, equal parts
1/4 red onion, finely diced
2 stalks celery, finely diced
1/2 carrot, grated
1 1/2 teaspoons canola oil
1 zucchini, grated
1/4 pound cashews, roasted on a sheet pan for 3 minutes
1/4 pound walnuts, roasted on a sheet pan for 3 minutes
1/4 cup ketchup
2 tablespoons Gulden's mustard
2 tablespoons Fry Salt
1 teaspoon salt
1 teaspoon pepper
1 handful fresh basil, washed and minced
1/2 cup breadcrumbs
1. To prepare lentils, simmer in 1 1/2 cups water for 20-25 minutes, until tender.
2. Sauté onion, celery and carrots in 1/8 cup canola oil, until translucent, approximately 5 minutes. Add zucchini toward the end. Season vegetable mixture lightly with some of the salt and pepper and place in a large mixing bowl.
3. Drain the lentils. Season lightly with some of the salt and pepper, and add to the vegetables.
4. Coarsely grind the roasted cashews and walnuts in a food processor and add to the mixing bowl.
5. Mix in all remaining ingredients until everything is incorporated evenly.
6. Form mixture into burger patties and arrange on a lined sheet pan. Bake 10 minutes at 500 F. (Alternatively patties can be pan-fried in a small amount of canola oil.) Serve open face on polenta with a side of sun-dried tomato-artichoke pesto.
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