Ok, ok, I know you're all probably sick of little burgers popping up on my blog; but I couldn't help it! Just one more! And have sympathy for my family who had to eat them after gorging themselves on burgers the day before at the throwdown!
These were really fun (and really fun to photograph) to put together and flavorful as all get out. Honey actually said 'woah, if you had done these burgers for the throwdown you would have won the burger round!' Yes, he won the burger round with his heart stopping (litterally) meat burger and soupy potato salad... why? Got me. BUT let's not forget who won overall... moi. Thank you very much. Bragging rights are kind of a big deal here.
1/2 cup dried lentils
2 cups water
1 cup walla walla sweet onions, chopped
4 cloves garlic, smashed or chopped
1/4 cup red bell peppers, diced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes
salt and pepper
1 can chickpeas, drained and rinsed (Note: you can also use butter beans)
2 Tablespoons chili paste
3 Tablespoons agave nectar
1/2 cup panko breading
Put your lentils and water in a pot with a bit of salt and boil/simmer covered until lentils have soaked up all the water.
In a pan, (side note: I got to use my new All Clad french skillet from the Swiackeys.... faaabulous! Although it was so pretty I didn't want to 'mess it up'... too late for that!) heat some oil and sautee the onions and garlic. Let them go for three or four minutes then add the bell pepper. Mix to combine and cook for another two minutes. To your mix add the cumin, coriander, salt and pepper. Let cook on med/low for another couple minutes until soft and fragrant.
In a low bowl, (appropriate for effectively using a potato masher) put your butter beans. Give them a good mash with the potato masher. Then add your onion mix to the butter beans, combine and mash a little more.
To your big mix, add the chili paste and agave nectar. Using a spoon (or your clean hands if you so choose) combine everything together. Lastly, add the lentils and panko and mix again.
When you're all mixed up, test it by forming a patty. if it sticks together well, you're good, if it crumbles too much add more agave and/or chili paste.
When your mix is forming patties appropriately, form all your patties and line them up like little soldiers.
Heat a little oil in a pan for pan frying, or you can BBQ. I used my french skillet again... not the greatest for pan frying; non stick would be a lot easier to clean!
Cook on one side on med/high heat then flip. Be careful when flipping! While they are cooking, prepare your veg. I did teeny roma tomatoes, dijon mustard and sunflower sprouts from the Farmer's Market... they're my new favorite, right up there with garlic scapes. I also used the King's Hawaiian sweet rolls again. They're eensy like the slider patties and tasty.
We served family style; patties on one plate, rolls on another, veg on another. You can also plate them for everyone and wow them with your non-meat patty cooking creating wonderfulness.
Start with a King's Hawaiian roll, sliced in half the burger way... put a little dijon on the bottom, then a lurvely patty, then some roma and sunflower sprouts and top with the top part of your bun. If you want to use ketchup you can but I think ketchup kills the flavor of any burger... I'm just saying.