Friday, October 8, 2010
Two summers ago I went through a vegetable burger craze. I tried tons of them. You can see the ones that are good in my recipe index. I stopped making them for a while. I guess I got bored and a little discouraged. They weren't the texture I had been seeking. The best one was a recipe I had found on Food Network. This one beats it. You can see in the picture it looks crispy. It was delicious. The mushrooms really make it meaty. If you make this and use a lentil other than Beluga or French Puy, you will not need to add as may binders as I did. Drop one of the eggs and drop the instant potatoes.
I froze the remainder of the patties I made for a future quick meal.
I bought the Beluga lentils at Trader Joes this past summer when we were in DC. I have not seen them around here but I will keep searching. They are one delicious lentil. I recommend giving them a try.
Mushroom & Beluga Lentil Burgers
makes 12 patties
1 1/2 cups cooked mushrooms, minced
1.4 cup onions, minced and sauteed
8 ounces cooked Beluga lentils
1 cup bulgur wheat
1 tablespoon Worcestershire sauce
1 teaspoon grainy mustard or dijon
1/2 cup bread crumbs
2 tablespoons instant potatoes, dry
salt and pepper
In a large bowl combine mushrooms, bulgur, lentils and onions. Add salt and pepper, worcestershire sauce, dijon, mustard and eggs. Add instant potatoes and bread crumbs. You should be able to gather a ball of the mixture and shape into a patty. You need a gentle hand with these until they are fried. They will crisp up nicely after pan frying in olive oil.
Spread some gourmet ketchup on this and add a few raw onion rings, place on a bun and WOW- flavor rush.