Tuesday, October 4, 2011
Lentil Hazelnut Burgers with Sweet Carrot Aioli and Onion Shoestrings
Firm, baked lentil burgers studded with toasted hazelnuts, cremini mushrooms, spices and garlic, topped with a sweet carrot mayonnaise and crunchy onion shoestring fries.
Lentil Hazelnut Burgers
makes 6 patties
1 cup dried green lentils
1 cup panko breadcrumbs
10 small cremini mushrooms, quartered
1/2 heaping cup hazelnuts, toasted
3 tbl fresh chopped cilantro
2 garlic cloves, smashed
2 tsp ground coriander
2 tsp cumin
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
2 tbl extra virgin olive oil
1 large heirloom tomato, 1/4" slices
baby spinach leaves
6 whole grain hamburger buns
Preheat oven to 350.
Bring 2 1/2 cups of water to a boil. Add the lentils and simmer for 25 minutes or until tender. Drain and set aside.
In a food processor, combine the breadcrumbs, mushrooms, hazelnuts, cilantro, garlic, coriander, cumin, salt, red pepper flakes and black pepper. Pulse until most of the hazelnuts have broken down. Add the drained lentils and pulse a few more times until the mixture holds together when you form a ball. Some whole lentils should still be showing.
Form into 6 patties.
Place the patties on a greased baking sheet and lightly drizzle the tops with olive oil. Bake for 20 minutes then turn over and bake 25 minutes more.
Serve on buns with spinach, tomato and carrot aioli.
Sweet Carrot Aioli
1/4 cup vegan mayonnaise
2 heaping tbl finely grated carrot
1 garlic clove, finely grated
1 tsp lemon juice
pinch of salt
pinch of white pepper
Combine in a small bowl and chill for 20 minutes to allow flavors to meld.
1 large sweet onion, halved, thinly sliced
1 cup ap flour
2 tbl creole seasonings
Toss the onion slices in the flour and creole seasoning.
Preheat a pot of oil to 350.
Shake off any excess flour and fry in small batches until golden brown, 3-4 minutes. Drain on a paper towel and sprinkle with salt while still hot.