Ingredients:
1 cup brown lentils, rinsed
2 Tbsp tapioca granules
2 Tbsp flax or chia seeds
VEGETABLE BLEND
2 Tbsp olive oil, plus more to prepare baking pans and drizzle on burgers
1 medium red onion, chopped
2 tsp salt
2 garlic cloves, minced
1 Tbsp berbere spice
1 large raw beet, grated
2 medium carrots, grated
1 medium zucchini, grated
¼ tsp black pepper
Equipment:
2-quart saucepan with lid
Large skillet or pot with a lid
Cutting board
Chef’s knife
Box grater
Large spoon
Measuring spoons and cups
Spatula
Potato masher or fork
Fine mesh strainer
Large bowl
Directions:
Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the lentils, rinse and put into a medium-sized pot and cover with 2 inches of water. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer, uncovered, until the lentils are tender, about 30 minutes. Remove from heat and drain any remaining liquid. Stir in the tapioca and flax seeds, then set aside.
- For the vegetable blend, heat a large, heavy-bottomed skillet over medium-high heat. Add 2 Tbsp olive oil, the red onion, 1 tsp salt, and stir to combine. Cover with a lid, reduce the heat to medium, and cook, stirring occasionally, until the onions are tender and soft, about 15 minutes. Remove the lid and continue cooking until most of the liquid has evaporated and the onions are browned.
- Move the onions off to the side to create a small space at the bottom of the pot. There should be a puddle of oil there; if not, add a tablespoon of oil and stir in the garlic and berbere spice. Cook for 3 minutes.
- Next, add the beets and carrots and mix. Cover and cook for 10 minutes.
- Remove the lid, add the zucchini and 1 tsp of salt, stir to combine and cook until the vegetables are tender and all of the liquid has evaporated, 5 to 10 minutes.
- Add the lentil mixture to the vegetables. Combine thoroughly. Taste and adjust.
- For the burgers, preheat the oven to 400ºF.
- Lightly oil a baking sheet. Wet a ¼ cup measuring cup by dipping it in water, then scoop it into the burger mixture until full, pressing it to form a compact, level ¼ cup.
- Tap the mixture into your hand and then place it on the baking sheet. Repeat with all the mixture, spacing the burgers 1 inch apart on the sheet.
- Bake the burgers uncovered until browned on the bottom, 10 minutes. Then, flip them and bake until browned on the other side, an additional 15 minutes.