Have you ever tried Jerusalem artichokes?
If not, you’re missing something! This root vegetable has a texture similar to potatoes, with a delicate artichoke flavor. And let me tell you it pairs incredibly well with the other ingredients of these burgers: green lentils, mushrooms, cranberries, and chestnuts. It’s the perfect burger to have this winter, it’s comforting and will stick to your ribs in this cold weather!
The base of these easy veggie burgers is green lentils and Jerusalem artichokes. All you need is one pot!
You start by cooking the garlic, onions, and carrots until soft. Carrots not only not only add texture but also sweetness. Then comes the mushrooms, Jerusalem artichokes, and green lentils. Stick to green lentils, don’t try using the red ones, the burgers would not hold together well. Red lentils tend to turn mushy once cooked, which is perfect for curries and dal, but not for this recipe.
For a subtle coconut flavor and a richer texture, I cooked the lentils and Jerusalem artichoke in coconut milk.
Once your lentils and Jerusalem artichokes are cooked and soft, drain well and transfer to a food processor. Just process a few seconds, you want to keep some whole pieces of Jerusalem artichoke.
It’s now time to add some aromatics! I went with thyme, cumin, and nutritional yeast. At this point, you can adjust the flavor as you wish, adding some sriracha or red pepper flakes for spiciness, more nutritional yeast for cheesiness, or maple syrup for more sweetness.
The mixture will be very moist and soft at this point, that’s why you want to add oats to absorb some moisture. Once your mixture is still soft but not sticky, transfer to a bowl and stir in the rest of the ingredients: cranberries and cooked chestnuts. Chestnuts are optional but add a nice nutty flavor and more texture. May I suggest adding some nuts as well? Hazelnuts or pecans would be great.
Then, form patties and shallow-fry until golden brown, you’re done!
For the sauce, I used a base of yogurt instead of mayonnaise to make it lighter. It is mixed with some tahini for more creaminess, smoked paprika, garlic powder, and salt. This sauce is smoky, but not overpowering, so it doesn’t cover the subtle flavor of the Jerusalem artichoke burgers.
Obviously, you don’t have to serve these burgers with the buns, they are also delicious as is, topped with the sauce and served with a green salad. Personally, it’s my favorite way to have them, plus leaving out the bread makes the meal easier to digest.
Let me know in the comments if you try this recipe!
- 1 tbsp (15 ml) oil
- 2 shallots, minced
- 2 cloves of garlic, minced
- 1 carrot, finely diced
- 6 cremini mushrooms, sliced
- 5 (400 g) Jerusalem artichokes, peeled and diced
- 1 cup (200 g) green lentils
- 1 13.5-ounce can (400 ml) coconut milk
- 3 cups (712 ml) water
- 1/2 tsp salt
- 1/2 tsp thyme
- 1/4 tsp cumin
- 2 cups (160 g) quick oats
- 1 tbsp (3 g) nutritional yeast
- 1 tbsp (15 ml) maple syrup
- 2 tbsp (25 g) tomato paste
- 1/4 cup (30 g) dried cranberries
- 1/2 cup (65 g) cooked chestnuts (optional)
- 1/2 cup (118ml) non-dairy yogurt
- 2 tbsp (30g) tahini
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- a pinch of red pepper flakes
- Heat the oil in a large saucepan over medium heat. Add shallots, garlic, and carrots, and cook for 5-7 minutes, or until shallots are soft.
- Add the sliced mushrooms and cook for another 5 minutes. Add the diced Jerusalem artichoke, lentils, coconut milk, water, and salt. Bring to a boil and let simmer for about 25 minutes, or until lentils are cooked and Jerusalem artichokes are soft. Remove from heat and drain excess water. You want to drain as much water as possible.
- Next, transfer to a food processor and pulse 5-8 seconds, you want to leave some whole lentils. Add the thyme, cumin, oats, nutritional yeast, maple syrup, and tomato paste. Pulse for another few seconds, until the oats are well incorporated and the mixture is soft but not too sticky. Test the mixture by taking a small amount between your hands, you should be able to form a patty. If it’s too sticky, add more oats.
- Transfer to a large mixing bowl, and stir in the dried cranberries, and cooked chestnuts. Mix well, slightly mashing the chestnuts.
- Line a large plate with parchment paper. Using wet hands, form 4 large burgers (or 6 smaller ones) and transfer to the plate. Chill in the refrigerator for at least 1 hour. In the meantime, prepare the sauce.
- Then, heat a tablespoon of oil in a large non-stick skillet over medium heat. Cook the burgers on each side for 3-4 minutes, or until golden brown.
- Serve burgers as is, topped with the sauce, or with buns and your favorite toppings (salad, avocado, tomato, etc).
- Combine all the ingredients together in a small bowl. Taste and adjust seasonings if needed.
- Serving Size: 1 Burger
- Calories: 417
- Sugar: 14.2g
- Fat: 6g
- Carbohydrates: 73.2g
- Fiber: 20.2g
- Protein: 19.9g