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.jpg)
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:
covered percent of daily need
