Friday, August 27, 2010

Red Lentil Burgers with Lemon Cream, Pickled Radishes, Roasted Garlic Mash, Marinated Avocados

Here's a quick and healthy recipe for a great veggie burger with different topping options. Serve the burgers with quick grilled corn on the cob, drizzled with olive oil, salt, pepper, cayenne pepper and lime juice before grilling.

Spiced lentil burgers with a zesty citrus spread. Garlic, roasted until it's sweet and mashed with rosemary and sea salt. Quick pickled radishes and avocado marinated in ginger and lime.

Red Lentil Burgers with Lemon Cream
1 1/2 cup red lentils
6 tbl extra virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
3 garlic cloves, minced
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
3/4 cup panko breadcrumbs
1/4 cup coarsely chopped parsley leaves
1 tbl ener-g egg replacer plus 1/4c warm water, whisked together
1 tbl salt
1/2 tsp pepper
1 cup vegan sour cream
1/4 cup vegan mayonnaise
1 tsp lemon juice, 1/2 tsp lemon zest
salt and white pepper to taste
Wheat Kaiser Rolls
lemon cucumbers and spinach for additional burger toppings

In a large saucepan, cover lentils with cold water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Drain well.
In a skillet, heat 2 tbl of oil and saute onions until golden, 6 minutes. Add carrots and 2 garlic minced garlic cloves and cook until carrots begin to soften, 6 minutes. Stir in the cumin and cayenne and remove mixture from heat. Mix in the egg replacer slurry, 3 tbl of parsley, breadcrumbs, salt and pepper. Form the mixture into 1/4c burgers.
Heat 1/4c oil in the same saute pan and cook the burgers until golden brown.
In a small mixing bowl combine the sour cream, lemon juice, 1 tbl of parsley, lemon zest, salt and pepper to taste.

Pickled Radishes
1 bunch of radishes, greens removed, sliced thin
1c white vinegar
1/4c organic sugar
2 cloves garlic, minced
1 tbl coriander seeds, crushed

Lay the radishes in a deep baking dish. In a pot, add remaining ingredients and bring to a boil. Pour over radishes and cover tightly. Once cooled to room temperature, strain and serve.

Roasted Garlic Mash
1 head of garlic, whole
1 tbl extra virgin olive oil
1 tsp sea salt
2 fresh rosemary sprigs
pinch of black pepper

Preheat oven to 425. On a square of foil, drizzle garlic with oil, salt and pepper Add whole rosemary sprigs. Fold up into a packet and roast until soft 45 minutes. Squeeze cloves from their skin and mash to a spreadable paste.

Marinated Avocado
1 avocado, sliced into thick wedges
1/2 inch piece of ginger, grated
juice and zest of 1/2 a lime
1/2c cilantro leaves, chopped
1 garlic clove, smashed
1/2 fresh red chili, seeded
1/2 tsp sea salt

Set avocado in a bowl.
In a food processor, combine remaining ingredients and blend until smooth. Pour over avocado and cover. Marinate for an hour.

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