Lentilgrainburgersmykidswilleat Recipes

LENTIL BURGERS WITH LEMON-BASIL MAYONNAISE

Steps:

• For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
• Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
• Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.
• Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.
• For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
• Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.
• Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.

KIDS'-MENU BURGERS

Steps:

• Preheat a grill to medium high. Prepare the french fries as the label directs; keep warm.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Spread the bun bottoms with ketchup and top with the burger patties and french fries. Cover with the bun tops.

LENTIL BURGERS

Steps:

• Mix potato and lentils well.
• Add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic.
• Finely chop the herbs and add to the mixture with salt and pepper.
• Mix everything together.
• Divide into portions and form into burger shapes.
• Heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side.
• Place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.

LENTIL-GRAIN BURGERS MY KIDS WILL EAT!

Steps:

• Combine all ingredients in heavy pan on med heat.
• Bring to a boil; reduce heat to low.
• Simmer uncovered 50 min, or until all liquid is gone and mixture is very sticky.
• (Don't cook it too fast or it won't be sticky enough to hold together-- if liquid is gone and mixture doesn't seem to stick, add a little more water and continue simmering.) Stir periodically throughout and then frequently near end of cooking time to prevent scorching.
• Remove from heat, place in covered container, and chill thoroughly, preferably overnight.
• To cook burgers: Preheat skillet on medium, spray lightly with non-stick spray if desired.
• Wet hands lightly and shape patties from approx 1/2 cup chilled mixture each.
• Cook until browned on both sides-- turn carefully!