Difficulty: Easy
Time: 35 mins prep + 30 mins
oven
Servings: 18 to 20 burgers
Why not make Harvest Burgers & Harvest CatchUP the same
week. Sets us up for weekend &
mid week meals & some left over for the freezer too. Freeze on a sheet pan, then bag. Today
I used Herbs de Provance as my Favorite Spice Blend.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
3/4
|
Cup
|
red lentils
|
|
3/4
|
Cup
|
Quinoa
|
I
like rainbow quinoa
|
Soak red lentils & quinoa in warm water in a strainer set
into a deep bowl while you prep out the burgers. They don’t need to soak very long, we want them to absorb
the liquid from the veggies for a tight burger.
1
|
Medium
|
Eggplant
|
Rough
chop
|
2
|
Medium
|
Parsnips
|
Peeled,
rough chop
|
1
|
Large
|
Onion
|
Rough
chop
|
2
|
Tablespoons
|
Flax meal
|
|
2
|
Tablespoons
|
Miso
|
|
1
|
Teaspoon
|
Black pepper
|
|
1/2
|
Cup
|
Evoo
|
Grind the eggplant, 2 parsnips, onion w/ flax meal, miso
& black pepper in a food processor.
Saute over medium high heat for 7 mins in the evoo. Stir occasionally while you prep the next step. Heat the oven to 325
1
|
Large head
|
Broccoli
|
|
1
|
Large
|
Red peppers
|
|
2/3
|
Cup
|
Cherry tomatoes
|
|
1
|
Teaspoon
|
Sea salt
|
|
2
|
Tablespoons
|
Favorite spice blend
|
Chile
powder, curry, 5 Spice, garam masala, Italian seasoning, Herbs de Provance,
Thai seasoning, etc
|
Grind the broccoli, red pepper, cherry tomatoes and 1 tsp
salt. Drain the lentils & add
to the cooking eggplant parsnip mix
along w/ the broccoli mix and 2 Tbs favorite spice blend.
Saute for another 7 mins until you begin to scrape up golden brown goodness.
along w/ the broccoli mix and 2 Tbs favorite spice blend.
Saute for another 7 mins until you begin to scrape up golden brown goodness.
1 1/2
|
Cups
|
Instant potato flakes
|
100%
potato, no additives
|
1/3
|
Cup
|
Rolled oats
|
Remove from heat, stir in potato flakes & rolled oats
& cool until you can handle it, about 15 mins. Transfer to a cool bowl if you want to speed the
process.
2
|
Large
|
Organic eggs
|
Opt
|
If you want to add the eggs do so when cool. Scoop out burgers by the 1/2 cup
measure and form into burgers about 3/4” thick & 3 1/2” in diameter. Set onto a well oiled parchment lined
baking sheet. Bake at 325 for 10
mins, the roate the pans & turn the oven to 375 for 20 more mins. Serve w/ Harvest CatchUP, toasted buns
& lettuce, tomato, onion, avo & more.
I made half batch eggless & the other half w/ one
egg. Both taste great & hold
together well.
These make wonderful cheese burgers. Grill them to reheat for great BBQ flavor & crispy grill marks. Crumble them on top of salad or veggie sauté for a filling high protein entrée.
These make wonderful cheese burgers. Grill them to reheat for great BBQ flavor & crispy grill marks. Crumble them on top of salad or veggie sauté for a filling high protein entrée.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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