Monday, March 7, 2011

Extraordinary Burgers for all

I love burgers and patties. Here is a recipe that pleases most everyone, even those who normally would rather not eat vegan. The loaf is simple and you can form individual burgers instead and fry them, bake them or grill them.

Not your ordinary Lentil Loaf

What makes this loaf a bit different is its suitability for all conditions, along with its great taste. Wheat free, meat free, no egg and you can alter the seasoning to your own taste. Use it as a loaf or make burgers out of it. Leftover loaf can be used in sandwiches or as a pate.

2 Cups brown lentils

4+ Cups good water

3 bay leaves

2” strip Kombu (a sea vegetable that brings out the flavor and makes the beans more digestible. Leave it out if you cannot easily get it.)

2+ Tablespoons olive oil

1 onion, diced

2 large celery, diced

3 large cloves garlic

1 tsp. each – rosemary, thyme, and sage

1tsp. lemon zest

Juice of 1 lemon

Tamari (organic and wheat free) to taste

1 tsp. prepared mustard

1/3 Cup chopped parsley

1 Cup brown rice bread crumbs (the brand I found was Hol-Grain at Wild Oats market)

Wash and sort the lentils. Bring to a boil in the 4 C. water and skim off any foam. Add the bay leaves and Kombu. Turn the heat down to low and simmer for 45min. The lentils will be soft and all of the water will be absorbed. Depending on your pot you may need to add a bit of water during cooking to ensure their being done without burning. Turn off the heat when they are finished, leaving the lid on the pot. Begin heating you oven to 375°. Sauté the onion and celery in 1 T. of the olive oil. Add a pinch of sea salt. After a minute or two, add the garlic, lemon zest, rosemary, thyme and sage. Sauté for several more minutes then turn off the heat. In a large mixing bowl, pour in the lentils and take out the bay leaves and Kombu. Then combine all of the ingredients and mix well. Place into an oiled loaf pan and bake for 35minutes.

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