Jun 28 2013

Lentil Burger with Home Fries

Published by at 3:17 am under Burgers,Comfort Food,legumes,Mexican,Vegan

Comfort Classic without the Guilt

Lentil Burger with Home Fries

Lentil Burger with Home Fries

For the last few months, I’ve challenged myself to take classic comfort foods and adapt them to my newly acquired meat-free diet. Nothing says comfort to me like burger and fries, and because the veggie burgers out there are not necessarily heart-healthy with the excessive sodium, I experimented with the underrated lentils and am happy with the outcome. I was afraid that without a binder like eggs the patty would fall apart, but by mashing up half my lentils, the consistency of my patties became very similar to ground meat.

Recipe- serves 4
Ingredients:
1 cup dried petite lentils
1 onion
1 bell pepper
1 fresno chili
1 cup cilantro
5 garlic cloves
4 tablespoons extra virgin olive oil
1 tablespoon vegan butter
Poblano pepper
Vegan mayo
2 teaspoons ancho chili
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon coriander
1 teaspoon cumin
1 medium avocado
4 whole wheat hamburger buns
1 lb organic russet potatoes

Slice up the potatoes, toss with 2 tablespoons olive oil, one teaspoon each of garlic powder, ancho, oregano, salt, and 1/2 teaspoon of black pepper.
Bake in 450 degree oven for 20 minutes. At the same time roast the poblano pepper.

Peel the skin and remove the seeds of the poblano pepper. If you place the pepper in a dish and cover with plastic, you will trap the steam and make it easier to peel the poblano.

Boil lentils in water for 20 minutes. Remove, strain, and cool. In a sauté pan with 1 tablespoon olive oil cook the fresno, garlic, bell pepper, and onion with a pinch of salt and pepper on medium heat for 5-7 minutes until they soften. Remove and cool.

With a food processor or potato masher purée half the lentils or mash them. Place the lentils (pureed and whole) in a mixing bowl. Add the sautéed veggies, chopped cilantro, remaining oregano, garlic powder, all of the coriander and cumin, teaspoon salt, a pinch of pepper, and a tablespoon of olive oil. Combine well with hands. Form into patties and refrigerate for at least 30 minutes.
In a cast iron skillet, melt the vegan butter. Add the patties and flip after 4 minutes. Cook for another few minutes on the other side.
Stir 1 teaspoon of ancho chili powder with vegan mayo.
Slice the poblano into strips.
Cut the avocado into thin slices.
Toast the buns.
Slather the inside of the top bun with the ancho mayo.
Slather the inside of the bottom bun with a squirt of Dijon.
Place the lentil patty on the bottom bun. Add a couple strips of poblano, some avocado, and place the top bun.
Serve with your home fries.
Bon appetit!

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