Red Lentil Sweet Potato Hemp Burgers with Ginger Basil Sauce – a hearty protein rich burger – fresh ginger and curry bring layers of bright flavor!
I am fairly new to pressure cooking. We recently received a pressure cooker as a wedding gift, and honestly, for the first several months, I was afraid to use it. Jason wasn’t though, and he loves it! I started to warm up to it after learning more about it, and watching Jason. Now I love it too – perfect rice in less than ten minutes? Beans from dry to done in under an hour?
I love it, use it all the time, and have since bought a second insert so I can continue cooking back to back… pull one insert out, place a clean one in, continue cooking! I know some people who have multiple cookers – a second insert is my answer to reducing the machinery in the kitchen, and it works just fine. I am still not a person who is into big food prep for the week, but we do like to have a cooked bean and rice or quinoa ready to go – I have done that for a long time. So now, we cook a bean, remove that insert, place the other insert, and cook the rice – done and done.
As I am learning beyond the basics, having a resource from a highly knowledgable chef and cookbook author has been a huge advantage. Jill Nussinow‘s 30 years of plant based cooking instruction is extremely evident when you begin cooking from her newest book, Vegan Under Pressure. I have already made six recipes from the many I have marked to try, and every one has been easy, approachable, and flavorful, with great results. I love when that happens.
The book begins with an Introduction to Pressure Cooking, including just what it can do, how it works, pressure cooking versus slow, and talking about the different types (stovetop, electric). Next is the Pressure Cooking Basics, with a good amount of detailed information.
There are At A Glance tables for rice, grain, vegetable, and bean cooking, which have already been a fantastic resource for us.
…and the recipes! The Lemon Scented Millet with Greens is already a favorite we have enjoyed several times. The Black Rice and French Green Lentils seems like it was written for this household, as much as we love both. There is an Apple and Herb Braised Brussels Sprouts recipe that I am trying soon, and the Coconut Cauliflower Mash is another one I have made several times. It is a perfect lunch with a simple spinach salad.
There is a huge chapter of soup recipes, which makes me extremely happy, and I think nearly every page is dog-eared. In the main courses chapter, my favorite is the Sassy Sesame Tofu – a simple and straightforward tofu and potato dish that has layers of flavor. Next to try is the Vegetable Chickpea Pie and the Spicy One Pot Rice Noodle Bowl. The Queso Sauce is a great one, with unique ingredients I have not seen in cheesy sauces before. The desserts all sound amazing – I have not yet tried any but have my eye on the Saffron Rice Pudding and the Cashew Lemon Cheezecake.
The recipe I am excited to share today – and one I honestly hope you try – is another contender for regular rotation in our dinner plans – the Red Lentil Sweet Potato Hemp Burgers. These are flavor rich, protein packed, and consistent – we have made them twice with the same result. I cannot express how important that is to me with a recipe. It’s a good thing.
When you make these burgers, your kitchen will smell wonderful.
Based on the fragrant ingredients in the burger, I made a Ginger Basil Sauce to compliment these flavors.
Red Lentil Sweet Potato Hemp Burgers with Ginger Basil Sauce
Red Lentil Sweet Potato Hemp Burgers
YIELD: 8-10 burgers
dairy, egg, soy and gluten free, vegan
1 cup minced onion
2 teaspoons grated fresh ginger
1 cup minced mushrooms, such as shiitake (stems removed) or crimini
1 cup red lentils, rinsed and picked over
1 sweet potato, peeled and cut into large pieces
2 1/4 cups vegetable stock
vegetable cooking spray, optional
1/4 cup hemp seeds
1/4 cup finely chopped fresh flat leaf parsley
1/4 cup finely chopped cilantro
1 tablespoon curry powder
1 cup quick oats
1 – 4 tablespoons brown rice flour, if needed
Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.
Ginger Basil Sauce
YIELD: 1 cup
dairy, egg, soy and gluten free, vegan
1/3 cup cashew butter (or your choice – almond works well)
~ 2/3 cup cashew milk (adjust to your consistency preference)
1 inch fresh ginger, peeled and minced / grated
small bunch fresh basil leaves, chiffonaded
pinch sea salt, to taste
In a medium size mixing bowl, whisk together cashew butter and milk until smooth, adjusting milk for thinner sauce / your preference.
Add ginger, basil, and salt, stirring to combine. Keep refrigerated in airtight container for a week.
…and if you are the type who just still loves traditional burger toppings like my husband? these burgers still work well with the bbq sauce, yellow mustard, pickles and vegan cheese.
As with all book or product reviews, this is not sponsored content. We do actually make every recipe shared on spabettie, so you know the Red Lentil Sweet Potato Hemp Burgers is a sound recipe that we highly recommend.
We thank Houghton Mifflin Harcourt for permission to reproduce the Red Lentil Sweet Potato Hemp Burger recipe from Vegan Under Pressure, © 2015 by Jill Nussinow. All rights reserved.
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