Monday, April 8, 2013

Lentil burgers (gluten free)


We made a trip to Vancouver BC  in honor of spring break and this post was inspired by a burger we ate in a little town there. This isn't really a recipe, more of a technique( But I told myself I can't let it be 5 months until my next post).

These are also known as clean out your fridge burgers. So you need some lentils or beans. You will need to cook it. And something for a binder. Rice, couscous, Quinoa, bread any of it will work. And then you look in your pantry and you will hopefully find some onion and some garlic. If you look in your fridge some more maybe you will find a carrot or a bell pepper . Lucky you.  So what you do is  first saute up the onion , ginger and garlic in a little olive oil and then add whatever veggies you find. You want to get this well cooked and rather dry. So don't salt this yet. Then you mix this up with your rice/couscous/Quinoa/Bread  and beans/lentils and add salt and pepper to taste. Then pulse it so briefly in your food processor until it just comes together.  At this point you can chill it a little. Then you form it into burgers. Dredge them in some flour/semolina/bread crumbs and cook it on your oiled cast iron pan -  and there you have it. I told you it isn't really a recipe.  But if you insist on a recipe, this  is what I did.

 One small onion
2 to 3 cloves garlic ( or more)
5 mushrooms
10 mint leaves

About 1.5 cup of cooked green mung beans
Another half to 3/4  cup of leftover  white rice

Coarse semolina flour for dredging.

So I sauteed and pulsed, and made burgers and dredged in the semolina and cooked on my cast iron pan.  I cooked about 4 burgers at a time oiling the pan with a couple of teaspoons of oil for each batch. It took about 4 minutes per side to get nice and crispy. They stored well in the fridge for 2 days  and revived well in the toaster oven.

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