Monday, November 10, 2008

Red Lentil Burgers on Prudy's Whole Wheat Buns and Quinoa-Black Bean Salad with Cumin and Lemon


I made another trip to the health food store and had to get more red lentils (along with quinoa, bulgur, millet, etc. I love the bulk aisle!). I used all the ones I bought last time in my 2 favorite Red Lentil Soups and Red Lentil Wraps. I spotted this recipe for Red Lentil Burgers a few months ago when I read the book- Lunch Lessons: Changing the Way we Feed Our Children by Ann Cooper and Lisa M. Holmes. This is a really interesting book about schools, lunch programs, and how it is possible to feed our children better. Anyway, at the end of the book it has a bunch of fun recipes and this was one that I bookmarked. It was a little time consuming, but with planning ahead, it all worked out. The recipe said to form it into 8 patties, but I made smaller ones that could fit on the buns, so I got about 18 patties. We ate the leftovers with rice and veggies the next day.
Once again, Prudy's buns were the base for these burgers, get the recipe HERE or HERE. I have praised these buns before and will do it again. They are fast, flavorful, and simple to throw together. I doubled the recipe, because quite a few of us like to eat them plain. Yes, they are that good. This time I brushed the tops with skim milk and sprinkled a few sesame seeds on top.
I had some leftover cooked quinoa and so I added a couple fresh veggies, some beans, and a little fresh lemon juice and cumin. I served it cold and it was delicious!
A perfect vegetarian meal!
I thought it was really funny that my kids were in the background of these photos on the trampoline. Luckily, I got some good light, before it got too dark.








Red Lentil Burgers on Prudy's Whole Wheat Buns
1 pd (1 1/2 cups) red lentils
5 cups salted water
1 cup minced onion (1 large)
1/2 cup minced carrot (1 large)
2 tsp minced garlic (2 cloves)
2 cups chopped crimini mushrooms
1 Tbls chopped fresh oregano
1/2 tsp salt
1/8 tsp black pepper
3/4 cup panko crumbs
4 1/2 tsps lemon juice
10 oz tofu, pureed in blender
1. In a large pot, boil the lentils in salted water until tender. Drain and cool.
2. In a large skillet, saute the onion, carrot, and garlic in 1 tsp olive oil. until tender, about 2 minutes.
3. Add the mushrooms, oregano, salt and pepper. Cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Allow to cool.
4. Add the panko crumbs, lemon juice, pureed tofu and lentils and mix to combine. Transfer to a
large bowl. Chill for 30 minutes and then shape into 8 patties.
5. Pan-fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350 degree oven if necessary to heat through.

Quinoa-Black Bean Salad with Cumin and Lemon by Mary Ann
2 cups cooked quinoa
1/2 small zucchini, diced
1/2 yellow bell pepper, diced
1/2 cup black beans, drained and rinsed
1-2 tsp fresh lemon juice, to taste
1/2 tsp garlic powder
1 tsp cumin
salt and pepper, to taste

Combine quinoa, zucchini, bell pepper, and beans in a bowl. Mix well. Season with lemon juice and spices to taste. Chill and serve, or enjoy immediately.
Come back tomorrow to see my Operation Baking GALS Round-up and 3 great cookies!


9 comments:

The Blonde Duck said...

Those look so good! I didn't even know they had red lentils!

Aggie said...

Hey Mare! I love love love these burgers! I want to make them immediately...but one question, I'm not a big fan of tofu, so can you suggest anything I can substitute? Or if you think I should try the tofu, I have no idea where/how to buy it? Help! :)

Maria said...

I can't wait to try these burgers. I don't eat meat but I can for sure enjoy these! The buns look perfect too!!

Alexa said...

What a great meal... I am going to have to adapt those yummy burgers to my GF needs. They're too yummy looking to pass on.

Mary Ann said...

Blonde Duck- I got lucky when a friend introduced them to me a couple years ago. I love them and they are very affordable!

Aggie- The tofu in these is mainly used to hold them together, so maybe an egg or some other kind of binder. You can't really taste the tofu, but I understand if you don't like it. I guess you would probably have to play around with it to make sure it would hold together. The tofu is in the refrigerated section of the grocery store, by the fruits and vegetables.. I used extra-firm, but firm would probably work too.

Maria- I hope you get a chance to make the burgers and the buns. They really are so good.

Alexa- Thanks so much. It means alot to hear that comment from you. I always like your meals, so that is a huge deal for me. Hope you adapt them and I see them soon over at your place!

Aggie said...

Thanks for the idea of using egg, I have everything else in the recipe except for the mushrooms so once I pick some of those up I will try these! I love "bean" burgers!

Cathy said...

Oh, these look fabulous! I won't miss the meat a bit when I eat one of these burgers! I chickened out on the buns, but now that I successfully used yeast in the kugelhopf, I have new confidence and am going to give them a try! Great meal!

pinkstripes said...

OMG, those look so yummy! I'm always on the look-out for veggie burger recipes, so I'm going to try those out. Yum! I also like the quinoa salad. I love, love, love quinoa.

Candy said...

Man, these look really good and I'm not usually that healthy.