Because sometimes we just need to eat a good loaded burger.. and also because burgers get a lot of blog traffic 😉
This burger is so uber delicious that you really have to make it to know. And yes, it can fit in my mouth. those buns are mulitgrain and soft and squishy.:) Recipe Multigrain rolls here. or make these pillowy white dinner rolls. Somegluten free breads here.
Lets start with the layers. Theres the burger bun layered with a little Chipotle Habanero mayo, then spinach(use lettuce, baby kale or other greens of choice), then the chickpea onion rings, then the nicely done Red lentil Cauliflower patty, then some roasted mini peppers(or roasted red pepper), then pickled Jalapenos, then more chipotle habanero mayo, some fresh cilantro and bun. done.
mmmm.. find me a problem with this burger.
For more Burgers and Sandwiches see here.
The Red lentil Cauliflower patties are just that.. lentils and cauliflower with spices and a little chickpea flour.. And the No Fail trick to use Cauliflower in burger patties! I heart cauliflower.
The burger patties are baked and gluten-free, nut-free and grain-free. Serve these with a side salad and a dipping sauce and you have one delicious wholesome meal. If you like red lentils and cauliflower, this is it!
The whole burger can also be made refined Oil free. Everything is baked, including the Onion rings.
You can change up the toppings and use other sweet or cooling offsets like cucumber, raw red onions, plain mayo and so on. Or use a different sauce like BBQ or BBQ mayo. Use different spices in the patty.. possibilities are endless:).
You can also freeze and keep the patties. Shape the patties and dont bake, layer in an airtight container separated with pieces of parchment paper. Thaw and bake.
Cook the lentils. These are Whole red lentils or Indian brown lentils(Sabut Masoor).
Grate Cauliflower, spread and bake
I make the cauliflower rice in my Blendtec these days. Just pulse small florets a few times (1.5 to 2 cups at a time) and voila.
until lightly crisp on the edges
Mix with cooked lentils, onion flakes, salt, spices.
Add a tablespoon or so chickpea flour so the patties can come together.
Make 4-5 inch 3/4 inch thick patties. or any size you want.
Bake 20 minutes.
Prep the sandwich. Layer the mayo, spinach, onion rings.
Layer the burger patty, roasted peppers, pickled jaalpeno.
Add loads of spicy mayo.
Top with fresh cilantro. bite.
Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers.
Allergen Information: Dairy-free, egg-free, corn-free, soy-free, nut-free. Can be gluten-free and yeast-free without buns.
Lentil Cauliflower Patties: Makes 6-7 medium sized fat patties
1/2 cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils(brown/green) (yields about 1.5 cups of cooked lentils)
1 3/4 cups water
1/3 teaspoon salt
1/2 teaspoon garlic powder or 3-4 cloves garlic minced
1/2 teaspoon spices/spice mix of choice like berbere or garam masala
1/2 head of cauliflower grated or 1.5 – 2 cups
1 Tablespoon onion flakes
1/2 teaspoon cumin powder
1/2 piri piri or cayenne or other chili to taste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil(optional)
2 or more Tablespoons chickpea flour
Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest, Cajun blend, ethiopian berbere.
Roasted Mini Peppers
Onion Rings (Recipe below)
chopped fresh Cilantro
Chipotle Habanero Mayo/cream(Recipe below)
Add Avocado slices, tomato slices or lettuce or other greens.
Soak the lentils for half an hour or more in warm hot water.
Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cupwater) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
Grate the cauliflower(in a food processor, blender or by hand), spread on a parchment lined baking sheet and Bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. mash a bit.
Taste and adjust salt and spice.
(You can use this mixture as is to load a burger or a taco too.)
Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower etc) Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
Bake on parchment lined sheet for 20 minutes at 400 degrees F.
The patties can be made ahead and kept refrigerated or shaped and frozen. They can also be served as is with sauce/dressing.
Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste.
Add a teaspoon rice flour for crunchyness. (optional)
Dip red onion slice in the the batter and place on parchment lined sheet.
Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.
Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.
Chipotle Habanero Mayo:
Mix 1 Tablespoon Chipotle habanero(I used Melinda’s Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or home made mayo or cashew cream or coconut cream.
Assemble the burger:
Top the bun with spinach/greens, some mayo, onion rings, warm Lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.
Or use your own toppings, raw red onion slices, pepper slices and such for a quicker fix up.