Lentil Hazelnut Burgers with Sweet Carrot Aioli and Onion Shoestrings

BURGERRSSSSSS! I love them and I want to make them in every flavor combination possible until I find my favorite flavor. As of today, this burger tops them all with a combination of great flavor and even better texture. They don't fall apart and don't taste mushy. In fact, they are firm and hearty and would work great on a grill. Definitly give these a try. The hazelnuts add a wonderful and surprising crunch, while the mushrooms and lentils add body and give a meaty texture and flavor.

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.

Onion Shoestrings
1 large sweet onion, halved, thinly sliced
1 cup ap flour
2 tbl creole seasonings
canola oil
sea salt

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.

Seitan Po Boy, Crispy Onion Haystack

What distinguishes a po boy from a sub sandwich is the french bread. It is imparative! This po boy is served "dressed", with tomato, a mayonnaise based dressing, a couple dashes of hot sauce to taste and shredded cabbage instead of traditional shredded lettuce.

Spicy seasoned and minced seitan served with hot house tomato slices, shredded cabbage and dill pickle mayonnaise spread on crusty french bread. Served with a side of fried onion slices.

Spicy Seitan Po Boy

2 tbl extra virgin olive oil
1 package seitan, minced
3/4 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp garlic powder
pinch of salt and pepper
1/2c veganaise
1 1/2 tbl dijon mustard
2 small kosher dill pickles, very finely minced
1/2 shallot, minced
salt and pepper

French Bread, toasted and sliced into 6" pieces
1 hot house tomato, sliced
1/2 green cabbage, shredded
hot sauce

In a small saute pan, heat the oil and add the minced seitan. Add the paprika, thyme, cayenne, garlic powder, salt and pepper. Saute on medium high until browned with crisp edges, 7-10 minutes.
In a bowl combine mayonnaise, dijon mustard, pickles, shallot, salt and pepper stir to combine. Let sit to allow flavors to marry.

To prepare spread mayonnaise spread on each side of toaste french bread. Add tomato slices, cabbage, seitan and hot sauce.

Crispy Onion Haystacks

1 large walla walla onion, cut in half and then in thin slices
1/2c whole wheat flour
1 tsp salt and pepper
1 tbl creole seasoning
peanut or canola oil for frying
sea salt

Preheat oil in a large pot to 350.
In a large paper bag combine the onion slices with remaining ingredients and toss to coat. Fry handfuls of onions at a time, shaking off excess flour before dropping it in the oil. Fry until crisp and brown. Drain on another paper bag and season with sea salt. Serve immediatly.