Lentil Hazelnut Burgers with Sweet Carrot Aioli and Onion Shoestrings

BURGERRSSSSSS! I love them and I want to make them in every flavor combination possible until I find my favorite flavor. As of today, this burger tops them all with a combination of great flavor and even better texture. They don't fall apart and don't taste mushy. In fact, they are firm and hearty and would work great on a grill. Definitly give these a try. The hazelnuts add a wonderful and surprising crunch, while the mushrooms and lentils add body and give a meaty texture and flavor.

Firm, baked lentil burgers studded with toasted hazelnuts, cremini mushrooms, spices and garlic, topped with a sweet carrot mayonnaise and crunchy onion shoestring fries.

Lentil Hazelnut Burgers
makes 6 patties
1 cup dried green lentils
1 cup panko breadcrumbs
10 small cremini mushrooms, quartered
1/2 heaping cup hazelnuts, toasted
3 tbl fresh chopped cilantro
2 garlic cloves, smashed
2 tsp ground coriander
2 tsp cumin
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
2 tbl extra virgin olive oil
1 large heirloom tomato, 1/4" slices
baby spinach leaves
6 whole grain hamburger buns

Preheat oven to 350.
Bring 2 1/2 cups of water to a boil. Add the lentils and simmer for 25 minutes or until tender. Drain and set aside.
In a food processor, combine the breadcrumbs, mushrooms, hazelnuts, cilantro, garlic, coriander, cumin, salt, red pepper flakes and black pepper. Pulse until most of the hazelnuts have broken down. Add the drained lentils and pulse a few more times until the mixture holds together when you form a ball. Some whole lentils should still be showing.
Form into 6 patties.
Place the patties on a greased baking sheet and lightly drizzle the tops with olive oil. Bake for 20 minutes then turn over and bake 25 minutes more.
Serve on buns with spinach, tomato and carrot aioli.

Sweet Carrot Aioli
1/4 cup vegan mayonnaise
2 heaping tbl finely grated carrot
1 garlic clove, finely grated
1 tsp lemon juice
pinch of salt
pinch of white pepper

Combine in a small bowl and chill for 20 minutes to allow flavors to meld.

Onion Shoestrings
1 large sweet onion, halved, thinly sliced
1 cup ap flour
2 tbl creole seasonings
canola oil
sea salt

Toss the onion slices in the flour and creole seasoning.
Preheat a pot of oil to 350.
Shake off any excess flour and fry in small batches until golden brown, 3-4 minutes. Drain on a paper towel and sprinkle with salt while still hot.

Date-Maple Barbecue Seitan Burger, Apricot Jalapeno Chutney

This burger is inspired by traditional pulled pork burgers but taken to the next level with fresh summer vegetables and flavors.

Seitan, browned and slow cooked in a date-maple barbecue sauce with roasted eggplant and red pepper, fresh greens and a sweet and spicy apricot jalapeno chutney.

Apricot Jalapeno Chutney
1 1/2 cup dried apricots, small dice
3 jalapeno peppers, minced
1/2 cup apricot juice
1/2 cup organic sugar
1 inch piece of ginger, peeled and finely sliced
Zest & Juice of 1 Lime
1tsp canola oil
3/4 cup water
3 tbl finely chopped fresh mint

In a small bowl combine apricots, ginger and apricot juice. Let sit for 30 minutes. Drain apricot juice and reserve.
Heat the oil and add the jalapeno peppers. Stir fry for a couple of minutes and add the apricots & ginger that you had saved. Toss for another few minutes. Add the lime juice & zest, sugar, water and reserved apricot juice & boil at medium heat till a corn syrupy consistency is reached. Let cool.

Date Bbq Sauce
1 tbl ground coriander
2 3/4 tsp ground cumin
2 3/4 tsp sweet paprika
2 3/4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp black pepper
1/4c canola oil
4 garlic, minced
1 medium onion, finely chopped
1/4c tomato paste
3c vegetable broth
2 tbl maple syrup
1/2 tsp cayenne pepper
8 large pitted medjool dates minced (3 ounces)
1/4c fresh lemon juice
2 tbl canola oil
2 packages of Seitan

Combine spices and only use THREE TABLESPOONS.
In a medium saucepan, heat oil and add onion and minced garlic. Cook over moderately low heat, stirring occasionally, until softened about 10 min. Add spice mixture and cook until fragrant about 4 minutes. Add tomato paste and cook, stirring for 1 minute. Add broth, maple syrup and
cayenne pepper and simmer over high heat until the sauce is slightly thickened, about
8 minutes. Add minced dates and simmer over low heat, stirring occasionally until
they break down and the sauce is thick and glossy, about 15 minutes.
While the bbq sauce is cooking, in a large saute pan, heat 2 tbl canola oil and brown seitan. Once seitan is browned, add seitan to the bbq sauce and cook on low heat for 2 hours. Remove from heat and stir in the lemon juice and season the sauce with salt and pepper.

Garnish
1 eggplant, cut into 1/2 inch slices
1 red bell pepper, whole
1c arugula
2 tbl extra virgin olive oil
sea salt

Preheat your oven to broil. On a sheet pan lay eggplant slices, and a whole red pepper. Drizzle with oil and sea salt. Broil until browned, about 10-15 minutes. Remove skin from the red pepper and cut into large pieces. Garnish burger with vegetables, arugula and chutney.