2 In The Kitchen: Chef Ian Kittichai's Naked Veggie Burger

NEW YORK (CBSNewYork) - CBS 2 is continuing to celebrate national barbecue month. Yesterday we showed you how to cook up barbecue pasta. Today we're cooking up something for folks who don't eat meat. Chef Ian Kittichai of the Ember Room and Spot Dessert Bar is cooking up a veggie burger with barbecue sauce and onion rings. It's so good, you won't miss the meat.

For more information about Chef Kittichai, click here.

Chef Ian Kittichai's Naked Veggie Burger

Ingredients

• 1/3 cup cooked lentils
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• Kosher salt
• 1 small stalk celery, chopped
• 1 medium carrot, finely grated
• 2 cloves garlic, chopped
• 1 cup canned pinto or black beans, drained and rinsed
• 5 tablespoons barbecue sauce (homemade or bottled)
• 1/3 cup breadcrumbs
• 1/3 cup frozen peas, roughly blended
• 2 large egg whites, optional
• 2 teaspoons soy sauce
• 6 soft hamburger buns, split
• 2 tablespoons chopped fresh parsley
• Onion rings, for topping

Preparation

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the onion, celery, and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes.
3. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook stirring, until the mixture dries out slightly 1 to 2 minutes.
4. Transfer to a food processor and let cool completely.
5. Add the cooked lentil, peas, beans, breadcrumbs, soy sauce, egg whites, parsley, and ½ teaspoon salt to the food processor.
6. Pulse until finely ground with some chunks.
7. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
8. Preheat the broiler.
9. Head the remaining 1 teaspoon olive oil in a large nonstick skillet over medium heat.
10. Working in batches, cook the patties until golden brown, about 6 minutes per side.
11. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
12. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.