Easy Lentil Burgers Recipe

Lentil Burger with Grilled Apple Slice
Lentil Burger with Grilled Apple Slice

 

 

 

 

 

 

 

Easy Lentil Burgers Recipe:

Up front I must admit that I am not a Vegan, Vegetarian or any type of no meat diet type person.  So if you are then there will be items to substitute in any vegetable dish that I prepare.  In this Lentil Burgers Recipe for instance one of my favorite go-to sauces L & P Worcestershire has anchovies, and the recipe does call for eggs.

Ingredients for Easy Lentil Burgers Recipe:

If you’re not a dyed in the, well not wool perhaps corn silk, vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor.  If you are a vegetarian, then you’ll need a substitute for the L&P and the eggs, and for that I am not an expert.

 

  1. 1½ cups dried lentils
  2. 3-4 cups water or vegetable stock
  3. 1 Tbs garlic salt
  4. 1 Tbs butter
  5. 1 tsp Olive oil
  6. 1 medium to large carrot finely diced
  7. 1 stalk celery finely diced
  8. 2 Tbs minced onion
  9. 4 Tbs dried parsley
  10. 1-2 Tbs Worcestershire sauce
  11. 2 whole eggs
  12. ¼ – 1 cup plain or italian bread crumbs
  13. Salt and pepper to taste

Like all recipes, that are not true formulas, the amounts of the ingredients aren’t written in stone.  If you want it spicy, add more Worcestershire or add pepper flakes.  Spice it with the addition of other herbs that you think will go well.

Directions for Lentil Burgers:

In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).

Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.

Place the cooked lentils into a fine sieve and allow to drain and cool.

Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.

Just before the carrot and celery are done add the dried onion and parsley.

Place the drained and cooled lentils in a large bowl  add the carrot mixture and mash all with a potato masher.  Don’t over mash, it is fine to leave some of the lentils whole.

Taste at this point and adjust seasoning if necessary.

Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients.  Continue to add bread crumbs until you have a slightly moist not wet mixture.

Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe.  Place the formed patties onto a plate and layer with waxed paper in between.  Cover and refrigerate for at least an hour.

To cook it is best to use either a large saute pan or a griddle on the BBQ,  these burgers don’t do well on BBQ grates.  Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside,  Depending on the thickness of the burgers anywhere from 3-7 minutes per side.

To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.

Here are a few items to help make this recipe:
Weber 7421 Gourmet BBQ System Griddle
Premium Fine Mesh Strainer Set – Stainless Steel Strainers with Non Slip Handles – Set of 3

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Enough is enough, trying to make vegetables “look” like meat is ridiculous. My gourmet palate and nose can detect “faux” meat a mile away.  Wake me up when the roast beef goes in the oven.

 

 

Easy Lentil Burgers Recipe

Prep Time: 11 hours

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-8 patties

Easy Lentil Burgers Recipe

Ingredients

  • If you're not a dyed in the, well not wool perhaps corn silk vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor. If you are a vegetarian, then you'll need a substitute for the L&P and the eggs, and for that I am not an expert.
  • 1½ cups dried lentils
  • 3-4 cups water or vegetable stock
  • 1 Tbs garlic salt
  • 1 Tbs butter
  • 1 tsp Olive oil
  • 1 medium to large carrot finely diced
  • 1 stalk celery finely diced
  • 2 Tbs minced onion
  • 4 Tbs dried parsley
  • 1-2 Tbs Worcestershire sauce
  • 2 whole eggs
  • ¼ - 1 cup plain or italian bread crumbs
  • Salt and pepper to taste

Instructions

  1. Like all recipes, that are not true formulas, the amounts of the ingredients aren't written in stone. If you want it spicy, add more Worcestershire or add pepper flakes. Spice it with the addition of other herbs that you think will go well.
  2. Directions for Lentil Burgers:
  3. In a large sauce pan place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
  4. Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
  5. Place the cooked lentils into a fine sieve and allow to drain and cool.
  6. Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
  7. Just before the carrot and celery are done add the dried onion and parsley.
  8. Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.
  9. Taste at this point and adjust seasoning if necessary.
  10. Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
  11. Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
  12. To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
  13. To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.
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BBQ Chicken Cordon Bleu

BBQ Chicken Cordon Bleu
BBQ Chicken Cordon Bleu

 

 

 

 

 

 

BBQ Chicken Cordon Bleu

The other night produced a dilemma.  I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .

So I thought why not try to BBQ a chicken breast stuffed with ham and cheese.  It came out great .

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese.  Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket. 

Ingredients for BBQ Chicken Cordon Bleu

  1. 1 Chicken breast per person
  2. 1 thin slice ham
  3. 1 wedge swiss cheese
  4. BBQ sauce
  5. Chili powder

Directions for BBQ Chicken Cordon Bleu

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

Carefully insert the ham & cheese into the pocket you created in the chicken breast.

Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done.  Times will vary depending on how  hot your grill gets.

Brush more sauce on as necessary.  Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Zwilling J.A. Henckels Four Star 5-1/2-Inch High Carbon Stainless Steel Boning Knife

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Finally a dish I can sink my teeth into.  Chicken, Cheese and Ham how can you possibly go wrong with that!  5 paws and keep it coming!

IMG

 

 

 

 

 

BBQ Chicken Cordon Bleu

BBQ Chicken Cordon Bleu

Ingredients

  • 1 Chicken breast per person
  • 1 thin slice ham
  • 1 wedge swiss cheese
  • BBQ sauce
  • Chili powder

Instructions

  1. Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
  2. Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
  3. Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
  4. Carefully insert the ham & cheese into the pocket you created in the chicken breast.
  5. Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
  6. Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
  7. Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.
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Onion and Potato Tart

 

Onion and Potato Tart
Onion and Potato Tart

 

 

 

 

 

 

 

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie!  I don’t care what you call it, just call it delicious.

This makes a great dinner  served with a light salad.  It’s filling and satisfying.  I used one red onion and one medium to large sweet onion.  White or red skinned potatoes work best with this recipe.

 Ingredients for Onion and Potato Tart

  1. ¼  pound bacon cubed
  2. 2 medium onions
  3. 1-2 medium white or yellow potatoes
  4. 4 whole eggs
  5. 1 cup of heavy cream or ½ & ½
  6. 2 tsps crushed rosemary
  7. salt & pepper to taste
  8. 2 Tbs dried parsley
  9. Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

  1. 1¼ cups all purpose flour
  2. 1/3 cup chilled shortening
  3. 1/3 cup (5 1/3 Tbs) chilled butter
  4. 3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine.  Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan.  Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp.  Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).  Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon
potatoes in a single overlapping layer with herbs and bacon

 

 

 

 

 

 

 Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well.  Pour custard mixture over the onion layer and allow to settle.

pour in the custard and allow to settle
pour in the custard and allow to settle

 

 

 

 

 

 

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

 

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

 

 

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

Another BORING vegetable thing with lots of onions so I can’t even taste!  ENOUGH ALREADY!  Let’s get back to the Surf, the turf, the moo,baa and oink specials.

 

 

Onion and Potato Tart

Onion and Potato Tart

Ingredients

  • ¼ pound bacon cubed
  • 2 medium onions
  • 1-2 medium white or yellow potatoes
  • 4 whole eggs
  • 1 cup of heavy cream or ½ & ½
  • 2 tsps crushed rosemary
  • salt & pepper to taste
  • 2 Tbs dried parsley
  • Sour cream or crème fraîche (optional)
  • For the Crust:
  • 1¼ cups all purpose flour
  • 1/3 cup chilled shortening
  • 1/3 cup (5 1/3 Tbs) chilled butter
  • 3-4 Tbs ice cold water

Instructions

  1. For the crust:
  2. In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
  3. Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
  4. When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
  5. For the Tart Ingredients:
  6. In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
  7. In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
  8. When you are ready to cook roll out the dough and place into the tart pan.
  9. Preheat your oven to 400º.
  10. Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
  11. Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
  12. Now spoon the cooked onions in an even layer over the potatoes.
  13. In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
  14. Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
  15. Remove from the oven and allow to rest for 10 minutes.
  16. Serve warm with sour cream or Creme Fraiche on the side.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2015 all rights reserved

 

 

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