Thursday, July 3, 2008

Burger Time

This is a veggie burger that I thought was more successful then most. I combined a few recipes to get a substantial burger that was satisfying and tasted great. It doesn't mimic hamburger at all like some of the frozen processed ones but if you are looking for a homemade alternative try this and let me know what you think.

My two cents on the frozen ones, even though a product is organic doesn't mean it still isn't filled with a lot of crap and in the case of the burgers (like Boca) very processed. I know it's more work but if you were to double this batch you could make up extras and freeze them individually and have them when ever you wanted.

1-1/2 cups mushrooms roughly chopped (crimini or shitaki)
1-1/2 cups cooked lentils
1-1/2 cups toasted walnuts
2 eggs (lightly beaten)
1 cup bread crumbs (whole wheat with lots of seeds and nuts in it - if you have the desire to make your own from left over bread - otherwise plain white ones are fine)
2 t cumin seeds (roasted and roughly broken up in a mortar and pestle or in a spice grinder)
1 T powdered cumin
1 T coriander powder
4 t dried pepper flakes
2 t salt (plus more to taste)
Freshly grated black pepper to taste
5 garlic cloves
4 T olive oil (more for frying)

Put everything in a food processor and combine until the mixture is incorporated and you can easily form it into patties. Fry on each side for approximately 3 minutes or until dark brown. Melt some extra sharp white cheddar cheese over them in the last minute or so of cooking.

I made 8 burgers and had enough left over for another 4 or so. Serve on toasted wheat and sesame buns with garlic olive oil. Dill pickle relish, German mustard, spicy greens, tomato slices and home made ketchup all go great with these.

Super easy, healthy and easy on the pocketbook.

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