Easy // 35 mins prep + 30 mins oven // 18 to 20 burgers
Why not make Harvest Burgers & Harvest CatchUP the same week. Sets us up for weekend, mid-week meals, and some leftovers for the freezer too. Freeze on a sheet pan, then bag. Today I used Herbs de Provence as my Favorite Spice Blend.
Large Deep Skillet or Wok
1/2 Cup Sized Ice Cream Scoop
or Measuring Cup
1 Eggplant, rough chop
2 Parsnips, peeled, rough chop
1 Onion, rough chop
1 Broccoli, stems peeled, all rough chopped
1 Red Pepper, seeded, rough chopped
2/3 Cup Cherry Tomatoes
2 Tbs Flax Meal
2 Tbs Miso
1 Tsp Black Pepper
1/2 Cup EVOO
1 Tsp Sea Salt
3/4 Cup Red Lentils
3/4 Cup Quinoa, rainbow or favorite color
2 Tbs Favorite Spice Blend, chili, curry, Italian, etc
1 1/2 Cups Instant Potato Flakes, 100% potato, no additives
1/3 Cup Rolled Oats
(Opt) 2 Organic Eggs
Step 1: 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. Grind the eggplant, 2 parsnips, onion w/ flax meal, miso & black pepper. Saute over medium high heat for 7 mins in the evoo. Stir occasionally while you prep the next step. Heat the oven to 325.
Step 2: 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. 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.
Step 3: 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 rotate the pans & turn the oven to 375 for 20 more mins. Serve w/ Harvest CatchUP, toasted buns & lettuce, tomato, onion, avo & more.
Fun Fact: I made a half batch eggless & the other half w/ one egg. Both taste great & hold together well. These make wonderful cheeseburgers. 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.