Nina's Berliner Burgers

Nina's Berliner Burgers is an American recipe that serves 4. One serving contains 304 calories, 16g of protein, and 14g of fat. For 91 cents per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 27 people were impressed by this recipe. It works best as a main course, and is done in around 45 minutes. This recipe from Making Thyme for Health requires nutritional yeast, garlic, kraut, and leek. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Similar recipes include Berliner Kranzer, Berliner Weisse (For Intermediate Homebrewers), and Nina's Mussels.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 medium onion, finely chopped

2 cloves garlic, minced

7 ounces mushrooms (220g), finely chopped

1 cup (100g) finely sliced leek

1 1/4 cup (250g) cooked and drained green lentils

1/2 cup (100g) roasted and ground sunflower seeds (or nuts)

1 tablespoon (11g) mustard (I used Dijon)

2 tablespoons (8g) nutritional yeast

1 tablespoon (15g) chili paste (I used this brand)

2 tablespoons (30ml) white vinegar

2/3 cup (30g) panko or regular breadcrumbs

3/4 teaspoon salt, plus more to taste

1/4 teaspoon black pepper, plus more tot taste

toppings: pink kraut and curry ketchup (see notes)

Equipment:

frying pan

food processor

bowl

Cooking instruction summary:

In a large skillet, warm the oil over medium heat. Add the onion and cook for 5 to 7 minutes, until soft. Add the garlic and mushrooms then cook until the mushrooms have softened and the excess moisture has evaporated. Add leek and cook for another minute then remove from heat and set aside. In a food processor, lightly pulse 3/4 cup of the lentils for about 5 to seconds. Transfer to a large bowl along with cooked vegetables and remaining ingredients. Stir to combine. Taste test and add more salt & pepper, to taste. Place the bowl in the refrigerator for at least 15 minutes, or up to overnight covered. Using your hands, scoop out about 1/2 cup of the mixture and shape into patties. I made about 6 patties while Nina states the recipe should make 4. This will depend on how big you like to make your burgers. Warm a little more oil in the skillet over medium heat then cook the patties for about 5 minutes on each side. Serve warm on toasted buns with vegan mayo, pink kraut and curry ketchup.

 

Step by step:


1. In a large skillet, warm the oil over medium heat.

2. Add the onion and cook for 5 to 7 minutes, until soft.

3. Add the garlic and mushrooms then cook until the mushrooms have softened and the excess moisture has evaporated.

4. Add leek and cook for another minute then remove from heat and set aside.

5. In a food processor, lightly pulse 3/4 cup of the lentils for about 5 to seconds.

6. Transfer to a large bowl along with cooked vegetables and remaining ingredients. Stir to combine. Taste test and add more salt & pepper, to taste.

7. Place the bowl in the refrigerator for at least 15 minutes, or up to overnight covered.

8. Using your hands, scoop out about 1/2 cup of the mixture and shape into patties. I made about 6 patties while Nina states the recipe should make

9. This will depend on how big you like to make your burgers. Warm a little more oil in the skillet over medium heat then cook the patties for about 5 minutes on each side.

10. Serve warm on toasted buns with vegan mayo, pink kraut and curry ketchup.


Nutrition Information:

Quickview
305k Calories
15g Protein
13g Total Fat
34g Carbs
31% Health Score
Limit These
Calories
305k
15%

Fat
13g
21%

  Saturated Fat
1g
12%

Carbohydrates
34g
11%

  Sugar
5g
7%

Cholesterol
0.0mg
0%

Sodium
723mg
31%

Get Enough Of These
Protein
15g
31%

Vitamin E
9mg
63%

Manganese
1mg
57%

Folate
211µg
53%

Phosphorus
481mg
48%

Copper
0.86mg
43%

Selenium
29µg
43%

Fiber
10g
40%

Vitamin B5
3mg
31%

Iron
4mg
26%

Vitamin B6
0.49mg
25%

Vitamin B1
0.35mg
23%

Vitamin B2
0.39mg
23%

Vitamin B3
4mg
22%

Potassium
693mg
20%

Magnesium
74mg
19%

Zinc
2mg
17%

Vitamin K
14µg
14%

Vitamin C
8mg
11%

Vitamin A
434IU
9%

Calcium
76mg
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dinner Tonight: BLT with Avocado and Shrimp
Pineapple Salsa
Old-Fashioned Potato Gratin
Molten Chocolate Lava Cakes
Caramel Pecan Pinwheels
Caramelized Sweet Potato, Red Pepper and Feta Frittata
Green Pea Salad with Bacon and Almonds
Sweet Chili Chicken Lo-Mein
Fresh Watermelon Martini
Frosted Molasses Cookies
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

Popular Recipes
Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

Foodnetwork

Neapolitan Cake Push Pops

Hossier Homemade

Beef Chow Mein

Taste of Home

Broccoli soup with cheese toasties

BBC Good Food

Crock Pot Vegetable Soup

Pocket Change Gourmet