AUBERGINE AND LENTIL BURGER WITH CUMIN
The Aubergine and Lentil Burger With Cumin is a wholesome and protein-rich vegan patty made with nutritious greens and fibre-filled grains. This vibrant burger combines finely chopped broccoli and cooked quinoa with chickpea flour and turmeric to create a golden and hearty patty that pan-fries to perfection. The result is a crisp and lightly spiced burger that’s satisfying, nourishing and naturally gluten-free. The earthy flavour of quinoa complements the slightly sweet and grassy tones of broccoli, while turmeric adds colour and subtle warmth. This Aubergine and Lentil Burger With Cumin is ideal for weeknight meals, packed lunches or summer grilling. This burger offers taste and texture, which is quick to prepare, easy to customise and a great way to incorporate vegetables into your day in a fun and family-friendly format. Serve it in a bun, on a salad or wrapped in lettuce for a clean and energising meal.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Spring, Summer, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Healthy, Quick & Easy, Dairy-Free, Low Fat
DISH TYPE
Sandwich
INGREDIENTS
There are the following ingredients for Aubergine and Lentil Burger With Cumin:
- 46 grams | 1.62 ounces | ¼ cup cooked quinoa
- 20 grams | 0.71 ounces | ¼ cup finely chopped broccoli
- 6 grams | 0.21 ounces | 1 tablespoon chickpea flour
- 1 gram | 0.02 ounces | ¼ teaspoon turmeric
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 142 kilocalories
- Fat: 2.2 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 26.1 grams
- Sugar: 2.7 grams
- Fibre: 5.5 grams
- Sodium: 2460 milligrams
- Protein: 6.3 grams
- Calcium: 47 milligrams
- Potassium: 318 milligrams
- Iron: 2.6 milligrams
PREPARATION
- Prepare The Vegetables: Chop the broccoli finely. If using raw, steam lightly until just tender and then cool.
- Mix The Base: In a bowl, combine the cooked quinoa and chopped broccoli.
- Add Dry Ingredients: Stir in chickpea flour, turmeric, salt and pepper. Mix well until the mixture is cohesive.
- Let It Rest: Allow the mixture to rest for 3 to 5 minutes to let the chickpea flour absorb moisture and bind the ingredients.
- Shape The Patty: Form the mixture into a compact burger patty. If it’s too wet, add a bit more chickpea flour.
- Pan-Fry The Burger: Heat olive oil in a non-stick pan over medium heat. Cook the patty for 3 to 4 minutes on each side until golden brown.
- Serve And Enjoy: Serve hot on a bun, in a wrap, with a side salad and tahini or hummus.
PREPARATION TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Aubergine and Lentil Burger With Cumin:
- Steam Broccoli Briefly: If using raw broccoli, a light steam softens it for better mixing and cooking.
- Use Cold Quinoa: Quinoa that has been cooled or chilled holds together better.
- Let The Mixture Rest: This ensures a firmer texture by allowing the flour to bind the ingredients.
- Adjust turmeric Carefully: A little goes a long way. ¼ teaspoon adds colour and warmth without overpowering.
- Cook On Medium Heat: This allows even browning and a crisp crust without burning the outside.
VARIATIONS
- Add Herbs: Fresh parsley, coriander or mint adds brightness.
- Spicy Kick: Add a pinch of chilli flakes or ground cumin.
- Boost Protein: Stir in a tsp of flaxseed meal or hemp seeds.
- Cheesy Note: Add a tbsp of nutritional yeast for umami richness.
- Citrusy Lift: Add a few drops of lemon juice or a bit of zest for tang.
- Bake Instead: Bake the patty at 180°Celsiusfor 18 to 20 minutes and flipping halfway.
PREPPING AND STORAGE
- Make In Advance: Prepare the mix and refrigerate up to 24 hours before cooking.
- Store Cooked Patties: Refrigerate in an airtight container for up to 3 days.
- Freeze Uncooked Patties: Freeze between parchment paper in a sealed container for up to 1 month.
- Reheat Gently: Reheat in a skillet or oven for the best texture. Avoid using the microwave if possible.
