Category Archives: Summertime Grilling

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

  1. 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.
  2. 1½ cups dried lentils
  3. 3-4 cups water or vegetable stock
  4. 1 Tbs garlic salt
  5. 1 Tbs butter
  6. 1 tsp Olive oil
  7. 1 medium to large carrot finely diced
  8. 1 stalk celery finely diced
  9. 2 Tbs minced onion
  10. 4 Tbs dried parsley
  11. 1-2 Tbs Worcestershire sauce
  12. 2 whole eggs
  13. ¼ - 1 cup plain or italian bread crumbs
  14. 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. 1 Chicken breast per person
  2. 1 thin slice ham
  3. 1 wedge swiss cheese
  4. BBQ sauce
  5. 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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 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 .  

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Grilled Salmon with Chives Beurre Blanc

Grilled Salmon with Lemon & Chives Beurre Blanc

 

 

 

 

 

 

 

Grilled Salmon

A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking.  You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.

You first want to get your grill hot, around 425º.  Make sure once you have a hot grill that the grate is clean of any old grilling debris,  brush the grill clean.

With a neutral oil, lightly oil and salt and pepper both sides of the salmon.  You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket.  Like the grill itself allow the basket to heat up before placing the fish in.

Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it.  Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.

Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.

I like to reoil the area where I’m going to place the fish after turning.  Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.

Serve with lemon and chives beurre blanc    http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc ) for a great meal.

 

Here are a few itmes to help make this recipe:
Mr Bar B Q 06601X Deluxe Non-Stick Flexible Grilling Basket
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Like my review for the Beurre Blanc – delicious and make sure the salmon is “Scottish”.

 

 

Grilled Salmon with Chives Buerre Blanc

Grilled Salmon with Chives Buerre Blanc

Ingredients

  1. 6 to 8ounce Salmon filet or steak
  2. 2 Tbs neutral oil to place on fish and grill

Instructions

  1. heat grill to 425 and brush to clean all debris from grill. Lightly oil both sides of salmon and lightly salt and pepper. just before placing on grill lightly oil the grill being very careful to avoid flare ups. cook 4- 6 minutes skin side down first, until skin begins to crisp and fish is easily lifted from the grill. reoiol area where fish will be cooked on turn and turn fish and cook for 4-6 minutes until done.
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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