Veggie Burger – A Healthy Alternative
This veggie burger provides a healthy, satisfying and vegetarian alternative to the traditional beef or turkey burger. It’s loaded with vitamins, nutrients, minerals and fiber while satisfying your craving. Based on mushrooms, black beans, and lentils, it holds up on the stove or in the oven; doesn’t crumble or fall apart.
Lentils-Binding Agent in Veggie Burger
Lentils are pulses, which are the edible seeds of a plant. Their name is derived from the Latin term- lens, most likely due to their shape that resembles a convex optic lens. Lentils have been in existence for over 8,000 years, originating in the Near East and Mediterranean. Then, they were known as a poor man’s food, and often shunned by the rich. Today, they are recognized as an excellent source of protein and are often a primary source of protein, particularly for vegans. About 50% of the world’s lentils are consumed in India. The flavor of lentils is a very earthy, savory flavor and, like mushrooms, they tend to take on the flavor of the cooking liquid be it water, chicken, vegetable or beef broth.
Lentils and split peas are not the same- they are cousins. Split peas have had their outer coat removed (thus, they are “split from their outer coats”). Lentils retain their outer coat. For this reason, split peas cook quicker than lentils. Lentils differ from other pulses (chickpeas, beans, peas) in that they do not require soaking. Simply rinse and add them to liquid.
High in protein, low in complex carbohydrates, low-fat, cholesterol and gluten- free are just a few qualities of the amazing lentil. Based on the daily recommended intake (RDI) of a 2,000-calorie diet, a half-cup of lentils provides 26g protein and 18g fiber (72% of the RDI). They are also high in folate offering 50% of RDI of folate, 25% potassium and 45% iron.