Buckwheat Lentil Burger
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It’s summer, and I thought: why not make the quintessential food of the West—the beloved burger? But this isn’t an attempt to mimic meat or promote a specific diet. I simply love lentils. The more I explore their varieties and the endless ways to cook with them, the more I fall in love—with every new dish, all over again.
This latest creation features lentils paired with gentle buckwheat—a sensational seed full of nourishment. Like all my recipes, this one is inspired by Ayurvedic principles: using seasonal ingredients and spices to balance your doshas, especially pitta dosha, which tends to rise in the summer heat.
A hearty meal - Buckwheat Beluga Lentil Burger with Mango Curry Leaf Chutney, with a side Easy Vegan Caesar Salad and Avocado
Buckwheat-Beluga Lentil Burger
Yield: 6-7 medium size burgers
Prep Time: 5 minutes
Cook Time: 35 minutes
Mashing & Forming Patties: 10 minutes
Frying Time: 5 minutes
INGREDIENTS
½ cup buckwheat
½ cup beluga lentils
1 Tablespoon ghee
1 tsp ground fennel
1 tsp ground coriander
¼ tsp cumin
⅛ tsp ground pepper
Pinch to turmeric
1 Tablespoon fresh rosemary
1 Tablespoon arrowroot flour
1 ¼ cup water
Salt to taste
INSTRUCTIONS
Soak buckwheat and beluga lentils in water for 10 minutes. Rinse well.
Heat ghee or olive oil in a big pot in medium-low heat, then add spices, ground pepper, rosemary and arrowroot powder and combine all together until aroma is released.
Add buckwheat and lentils and stir all together.
Add water and mix all together. Turn up heat to high.
Boil for 5 minutes, then turn heat down to low, mix to the bottom of the pot with a flat edge spatula, cover with a lid and let simmer for 30 minutes. Open lid every 10 minutes to stir down to the bottom of the pot to avoid sticking. At this point you can start making your own fresh condiments to go with your burgers. It’s summer now, so go for something like a mango chutney. Check out my recipe here.
After 30-35 minutes, lentils and buckwheat are now cooked even if you still see some whole beluga lentils.
Mash manually, or transfer to a food processor to combine into a sticky mash.
Add salt and mix a bit more. Let it stand for at least 5 minutes to cool off some more and come together.
Heat your skillet to medium heat with some ghee or olive oil.
Make round ball and press with the palm of your hand to make thick patties.
Fry them up about 2 minutes on each side.
Plate on a bed of wilted greens and vegetables and top with your favourite chutney.