Healthy, filling and downright stunning, these “hamburger steaks” are a simple mixture of lentils and quinoa. They are baked and smothered in the most wonderful gravy and greens. Serve these with any of your favorite sides, like some Sweet ’n’ Spicy Cornbread!
Serves: 4
1 cup (75 g) cooked brown lentils
½ cup (93 g) cooked quinoa
2 tbsp (14 g) flax meal
3 tbsp (45 ml) water
¾ cup (41 g) panko breadcrumbs
3 tbsp (45 ml) olive oil, divided
1 tsp liquid smoke
2 tsp (10 ml) soy sauce
1 tsp garlic powder
½ tsp salt, plus more as needed
¼ tsp black pepper, plus more as needed
½ medium sweet onion, thinly sliced
2 tbsp (16 g) all-purpose flour
1½ cups (360 ml) vegetable broth
2 cups (134 g) coarsely chopped kale
Preheat the oven to 375°F (191°C). Spray a medium baking sheet with nonstick cooking spray.
In a large bowl, mash the lentils with a fork. Make sure they are all mashed. Add the quinoa to the lentils and stir to combine.
In a small bowl, whisk together the flax meal and water. Let the mixture sit to thicken for 3 to 5 minutes.
Add the flax mixture, breadcrumbs, 1 tablespoon (15 ml) of the oil, liquid smoke, soy sauce, garlic powder, salt and black pepper to the lentils and quinoa. Stir to combine, then use your hands to form the mixture into a ball.
Divide the mixture into 4 portions. Roll each portion into a ball, pressing it together and then flattening it out into a “steak.” Place the steaks on the prepared baking sheet. Bake the steaks for 15 minutes, flip them and bake for another 15 minutes, or until the steaks are firm.
While the steaks are baking, heat the remaining 2 tablespoons (30 ml) of oil in a large nonstick skillet over medium-high heat. Add the onion and sauté, reducing the heat as needed to prevent burning, for about 10 minutes, or until the onion is starting to brown. Season it with a pinch of salt and black pepper.
Add the flour to the onion and stir to coat the onion in the flour and make a paste. Pour in the broth and whisk to combine, making sure there are no lumps of flour. Reduce the heat to low. Simmer the gravy for 2 to 4 minutes, or until it has thickened.
Add the kale to the gravy and stir to combine. Cook the kale in the gravy for 2 to 4 minutes, or until the kale is tender.
Season the kale with a few pinches of salt and black pepper. Taste and adjust the seasonings. Turn off the heat.
Once the steaks are done, add them to the gravy. Spoon the gravy and greens on top of the steaks and serve.