Gratitude with TBB

Simply Foodtastic - Lentil Burgers

We have been making some adjustments in our lives with new work schedules. With that, we have been having a few suppers for lunch when R works later in the afternoon.  I enjoy our family time together around the table and this gives R the time to eat with us and then take left overs with him to work.  Today I tried a recipe that was in the Live Better Walmart magazine.  Surprisingly, I have found quite a few wonderful recipes in this magazine. In the Fall issue, Chef Michael Smith included some of his favourite recipes using lentils.  I have been looking for some new recipes using lentils and I have to tell you, the Lentil Burger recipe was fantastic.  Last night I cooked the Slow Chicken & Lentil Stew (which was also great) and today was the burger recipe.

Making vegetarian burgers can be a very messy job and while these ones were still quick gooey to put together, the end result was well worth the mess. We had the burgers on my go-to homemade buns,  recipe courtesy of my Aunt.  The burgers were topped with guacamole, tomato and lettuce and were quickly devoured. Alas, here is the recipe (I have also included my Aunt's bun recipe.  I have been making this weekly - so good).

Vegan Lentil Burgers

2 tbsp vegetable oil
1 onion, chopped
1/2 lb mushrooms, sliced
4 cloves garlic
2 cups cooked lentils (I just used canned - drained and rinsed)
1 cup bread crumbs
1/2 cup peanut or almond butter
2 tbsp miso paste
2 tbsp soy sauce
2 tbsp dried thyme
1/4 cup chia seeds (I didn't have any but added in some oatmeal instead)
2 cups sweet potatoes, grated

Heat oil in a large skillet over medium-high heat.  Add onion, mushrooms and garlic, and sauté until they release their moisture and become brown and flavourful, about 10 min.  Transfer mixture to a food processor. 

Add all the remaining ingredients except grated sweet potatoes.  Puree until combined.  Transfer mixture to a mixing bowl and stir in the sweet potatoes.  Set aside for 10 min. 

Form mixture into patties.  When it's time to cook them, you have lots of options.  You may fry them in a lightly oiled sauté pan on your stovetop, sear them on your griddle, grill or BBQ, or bake them in your oven at 400F for 15 to 20 min.  Whatever method you choose, keep in mind that these burgers brown relatively quickly, so medium-high heat will allow the centres to keep up with the exteriors. 

I cooked the burgers in the oven, it was super easy and way less messy then trying to fry them. 

Buns

4 cups whole wheat flour
4 cups white flour
2 tbsp instant yeast
2 beaten eggs
3/4 cup sugar
6 tbsp oil
3 cup warm water
1 tsp salt

In a medium bowl, mix together 4 cups whole wheat flour and instant yeast. 

In another large bowl, mix together beaten eggs, sugar, oil and warm water.  Beat well and add the flour and yeast mixture. 

Add 4 cups white flour and salt. Knead well. Form into a ball and let rise for 30 min in a lightly greased bowl.

Punch down, pan buns and cover. Let rise for 1 hour. 

Bake at 350F for 18 minutes.  Cool on rack, lightly brush with butter. 

This recipe makes 40 dinner rolls. I like larger buns for sandwiches so I make 20 large buns with this recipe. 

Enjoy!


- Kyla

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