Vibrant Veggie Burger
with Lentil Salad & Roasted Roots
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- 1 tsp cumin seeds
- 2 garlic cloves, peeled and minced (divided)
- ¾ cup brown lentils
- 1 red beet, peeled and diced
- 1 carrot, peeled and diced
- 2 tbsp pumpkin seeds
- 2 Actual Veggies® Orange Burgers
- 4 tbsp Champagne vinegar
- 4 oz curly kale, destemmed and roughly chopped
- 2 tsp Dijon mustard
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add 2 tsp olive oil, cumin seeds, and just half the garlic to a small saucepan over medium heat. Cook until fragrant, 1 to 2 minutes. Add lentils, 1½ cups water, and a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 20 to 25 minutes. Drain any remaining water and cover to keep warm. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Add beet, carrot, 2 tsp olive oil, and a pinch of salt to a foil-lined baking sheet and roast until vegetables are tender, 18 to 20 minutes. Add pumpkin seeds to the baking sheet and return to the oven to warm the seeds, 1 to 2 minutes.
Add 2 tsp olive oil to a large nonstick skillet over medium-high heat. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side.
Add just half the Champagne vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk to combine. Add kale, and use your hands or tongs to massage until the kale becomes soft and shiny. Sprinkle with salt and pepper. Add lentils to the bowl and toss to combine.
In a small bowl, combine the remaining garlic, remaining champagne vinegar, Dijon mustard, 1 tbsp water, 1 tsp olive oil, and a pinch of salt and pepper. Whisk vigorously. Divide the lentil salad between bowls and top with veggie burgers and roasted root veggies and seeds. Drizzle with mustard vinaigrette. Enjoy!