This week's featured recipe and tips by:

Jenny Nichols


Culinary
Resource Center
Coordinator,
Ballard Market

After realizing that cooking was what she did to cheer herself up after leaving her job in a law firm, Jenny changed course. She graduated from Seattle Culinary Academy at Seattle Central Community College and worked as both a line cook and a pastry chef at places like Macrina Bakery, Kaspar’s Restaurant and Nell’s Restaurant in Greenlake. After eight years as the culinary coordinator at Central Market Mill Creek, she hopped over to Ballard Market in 2014 to help them set up their own culinary program. She is especially interested in local and seasonal cooking – and anything her children, born in 2006 and 2009, will eat!

Your favorite burger bun and toppings and a side of Spicy Sweet Potato Oven Fries with Smoked Paprika Aioli.

You can prepare the patties one day ahead.  Separate the patties with plastic wrap or parchment and keep refrigerated. Or, instead of patties, roll the mix into small felafel-sized balls and enjoy with pita and tzaziki.

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Town & Country
Recipe

Healthnotes®
Recipe

Lentil Quinoa Burgers

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Rating: 5.0/5 (1 vote cast)

Ingredients

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  • 1 1/2 cups cooked and cooled brown or green lentils*
  • 1 cup cooked quinoa
  • 1/2 cup rolled oats
  • 1 tablespoon harissa powder (Bulk Foods), or your favorite chili powder blend
  • 1/2 cup sliced green onions
  • 2 large eggs
  • Salt and freshly ground black pepper
  • Oil for frying

Directions

Combine all ingredients in the work bowl of a food processor. Process until well blended, but still slightly chunky. Season to taste with salt and pepper. Let sit for 10-15 minutes.
Form into four patties. Heat a lightly oiled non-stick skillet over medium-high heat. Fry patties (in batches if necessary) until browned and crisp on the outside and just cooked through.
Serve hot with your favorite burger buns and toppings. 

 

 *     About 1/2--2/3 cup dried lentils, rinsed and cooked in salted boiling water for 20-30 minutes or until tender, and drained. 
Recipe from Ballard Market - Culinary Resource Center
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