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Black Lentil Veggie Burgers with Harissa Carrot Slaw

Print Recipe
Prep Time 40 minutes
Cook Time 1 hour

Ingredients
  

Black Lentil Veggie Burgers

  • 1 sweet potato scrubbed
  • 1 cup dried black lentils
  • 1 cup wild rice
  • 4 cups water
  • 2 teaspoons salt divided
  • 1/2 cup fresh cilantro coarsely chopped
  • 1/2 cup flat leaf parsley coarsely chopped
  • 1 1-inch knob fresh ginger, finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 8 brioche burger buns

Harissa Carrot Slaw

  • 5 small carrots peeled & cut into ribbons
  • 1/4 cup flat leaf parsley coarsely chopped
  • 1/4 cup slivered almonds
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon harissa paste
  • Juice of 1/2 a lemon
  • 1/2 teaspoon salt

Saffron Mint Yogurt Spread

  • Pinch of saffron
  • 1 tablespoon boiling water
  • 1/4 cup Greek yogurt
  • 1 clove garlic minced
  • 2 tablespoons fresh mint finely chopped
  • 1/4 teaspoon salt

Instructions
 

For the Veggie Burgers

  • Preheat the oven to 425°F.
  • Prick the sweet potato all over with a fork. Wrap the potato tightly in tin foil and place in the oven. Roast the potato for 1 hour or until tender. Remove the potato from the oven, unwrap it and cut it in half. Set aside to cool completely.
  • While the potato is roasting, place the lentils, wild rice and water in a medium-sized saucepan over high heat. Bring to a boil and add 1 teaspoon of the salt. Reduce to a simmer and cook, covered, for 40 minutes or until the water is absorbed. Remove the pan from the heat and fluff with a fork. Transfer the rice and lentils to a large bowl and set aside to cool.
  • Scoop the sweet potato flesh from the skin and add it to the lentil mixture. Add in the cilantro, parsley, garlic, ginger, spices and the remaining salt. Using clean hands, integrate the ingredients into one another until a uniform mixture forms. Form into 8 equal-sized patties and chill for 30 minutes.
  • When ready to cook, pour an inch of vegetable oil in a large cast iron skillet. Place the skillet over medium heat. Once the oil is shimmering, add the patties to the oil. Fry the patties until crisp on both sides, about 3-4 minutes a side. I did this in stages, working with 3-4 patties at a time.
  • Transfer the finished burgers to a plate lined with paper towel and place in a 150°F oven to keep warm until ready to serve.

For the Slaw

  • Place the carrots, parsley and almonds in a medium-sized mixing bowl and set aside.
  • In a small bowl, whisk the garlic, olive oil, harissa, lemon juice and salt together. Pour the mixture over the carrots, parsley and almonds and toss to coat. Transfer the slaw to the fridge and chill until ready to serve.

For the Yogurt

  • Place the saffron in a pinch bowl and add the boiling water. Leave the saffron to steep for 15 minutes. Using a fine mesh strainer drain the saffron, reserving the steeping liquid and discarding the solids. Pour the steeping liquid into a small bowl and add the yogurt, garlic, mint and salt. Stir to combine. Chill until ready to serve.

To Assemble

  • Spoon a tablespoon of the yogurt spread on the bottom half of a brioche bun and place a black lentil veggie burger on top. Top the burger with a mound of the carrot slaw and place the other half of the brioche bun on top.
  • Serve immediately with beer.