Quinoa Lentil Burgers

Simon Fairlie estimates that substituting a meatless meal for red meat once a week, could have the equivalent carbon-footprint reduction as buying all your food locally for a year.  Even with his cautions of complexity and difficulties surrounding these calculations, his point is a strong one.  As much as a slight shift to vegetarian meals can have a BIG impact, not only on your health, but on the planet.

So listen to Paul McCartney's call for Meatless Monday - or choose your day, and eat well that day!  Try these satisfying burgers teaming with protein from the combination of quinoa (already VERY high in protein) and red lentils.  These'll stick to your ribs.

1 cup white quinoa
1/4 cup red quinoa
2-1/2 cup vegetable broth

kernels from 1 ear corn, about 1/2 cup
1 small onion, finely diced
2 cloves garlic, minced
6 fresh sage leaves, sliced
2 cups baby kale
2 eggs, beaten
1/2 cup Panko bread crumbs
1/2 cup split red lentils

Well in advance:
Soak the lentils in a large excess of cold water for at least 2 hours. Drain and refrigerate until ready to use.

Toast the quinoa in a medium pot with a bit of canola oil, until you hear a few crackles and pops - about 5 minutes. Stir constantly. Add the vegetable broth and bring to a boil. Stir, reduce heat to a low simmer and cover. Cook for 30 minutes, until all the water has been absorbed. When the quinoa is cooked, fluff gently with a fork and turn out to a jelly roll pan to cool and dry.

Meanwhile, sauté the onion and corn in a large skillet with a bit of olive oil. Add the sage and garlic and cook another 2-3 minutes. Tip into a large mixing bowl.

Add a bit more olive oil to the skillet and add the kale. Cook for about 5-8 minutes, until the kale has softened and lost any water it wants to release. Tip kale into mixing bowl with the corn.

Add the quinoa, eggs, breadcrumbs and lentils to the mixing bowl and mix together well. You should be able to form about 8 patties. If the mixture is too wet, add a few more Panko crumbs. Refrigerating the mixture for 20-30 minutes can also help form patties that hold together well.

Heat a thin layer of olive oil in a large non-stick skillet. Brown the patties in the oil for about 3-5 minutes per side, until each side is nicely browned and crisped. Serve on buns or a salad, or any other favorite way of eating a burger!

Makes 8-10 burgers.

Cook's Note:  Simon Fairlie writes a very sage analysis of vegan, vegetarian and omnivore diets, and their impact on the land and the planet.  His objective analysis proposes a thesis that meat, if raised properly can provide a healthy balance for feeding the planet.  But he proposes many changes to our food production processes, that will take a lot of convincing of big business.  A definite 'must read' for anyone serially considering the pros and cons of a vegan diet, and a good, though dense companion to Michael Pollen's "An Omnivore's Dilemma".