The Great Veggie Burger Cook-Off

Photography by: Kenji Toma
The Great Veggie Burger Cook-Off

CRAZY BURGER’S JUST PLAIN NUTS BURGER
This gluten-free patty at Crazy Burger Café and Juice Bar in Narragansett, R.I., is loaded with heart-healthy cashews and walnuts—both good sources of monounsaturated and polyunsaturated fats as well as omega-3 fatty acids. Lentils add fiber, folate and iron.

Burger
1∕2 cup dry mixed lentils (the café uses an
equal mixture of French, green and red
lentils)
1∕4 red onion, finely diced
2 stalks celery, finely diced
1∕2 carrot, grated
11∕2 teaspoons canola oil
1 zucchini, grated
1∕4 pound cashews, roasted on a sheet pan
for 3 minutes
1∕4 pound walnuts, roasted on a sheet pan
for 3 minutes
1∕4 cup ketchup
2 tablespoons Gulden’s mustard
2 tablespoons Fry Salt (see recipe below)
1 teaspoon each of salt and pepper
1 handful fresh basil, washed and minced
1∕2 cup breadcrumbs

Fry Salt
3 tablespoons salt
2 tablespoons white pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons chili powder
11∕2 teaspoons cayenne pepper
Instructions:
1. To prepare lentils, simmer in 1½ cups water
for 20 to 25 minutes, until tender.
2. While lentils cook, prepare fry salt. Mix all
ingredients to evenly combine. Set aside.
3. Sauté onion, celery and carrots in 1∕8 cup
canola oil, until translucent, approximately 5
minutes. Add zucchini toward the end. Season
vegetable mixture lightly with some of the salt
and pepper and place in a large mixing bowl.
4. Drain the lentils. Season lightly with some of
the salt and pepper, and add to the vegetables.
5. Coarsely grind the roasted cashews and
walnuts in a food processor and add to the
mixing bowl.
6. Mix in all remaining ingredients until
everything is incorporated evenly.
7. Form mixture into burger patties and arrange
on a lined sheet pan. Bake 10 minutes at
500° F. (Alternatively, patties can be pan-fried in
a small amount of canola oil.) Serve open face
on polenta with a side of sun-dried tomatoartichoke
pesto.
Serves 8. Per serving (½ cup per patty): 234
calories, 17 g fat (2.3 g saturated fat), 0 mg
cholesterol, 6.5 g protein, 16.5 g carbohydrates,
3.5 g fiber, 699 mg sodium