So it’s Monday again and I have another delicious meal to share with you. I made some lentil and mushroom burgers last night and hubby and I found them amazing. The kids are adjusting to a few of our bean, split pea and lentil recipes but I think it’s important for them to eat a little bit of everything and not just eat “kid foods”. This burger was full of flavour and I was worried it was going to be spicy but it wasn’t at all. Sadly I forgot to take some pictures and will try next time but trust me this recipe is amazing.
Lentil Mushroom burgers (make 6 really big burgers or 10 smaller ones)
what you need
1/2 cup (125 mL) chopped walnuts
1 19 oz can (540 mL can) lentils, drained and rinsed
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) finely chopped mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 cup (60 mL) dry breadcrumbs
1/4 cup (60 mL) salsa
How to Make it
In large skillet, toast walnuts over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.
In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into patties. Refrigerate for 4 hours of they will be a sticky mess and stick to your pan.
Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes.
Serve on a bun or with salad or with stir fried vegetables.
Welcome to my first ever meatless Monday blog post. I’ve decided to trim the food budget a little bit and decided what better way to save some cash but still have a good source of protein. Experiment with beans, peas and lentils of course. I’m going to tell you right away I am not a fan of tofu so unless my tastebuds change dramatically there will probably never be a tofu recipe on this blog. And this is just my personal choice you don’t have to agree with me but I just can’t stand the stuff.
I decided to try this split pea burger recipe first because I want the kids to get use to the taste of peas, beans and lentils before I try making them a soup out of it which tends to have a more mushy texture. I will be trying some hummus recipes but thats different for them. Any ways here’s some pictures and what we thought of this recipe and the recipe of course.
Yellow Split pea burgers
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth or whatever you have on hand
1 cup dry split peas rinsed ( i used the yellow ones)
1/2 cup dry brown rice* rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs,
1/4 cup bread crumbs for coating
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and bell pepper . Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for about 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer until peas and rice are cooked.
Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined. If you over process it you won’t be able to make the patties and will be left with a bowl of much. Put this mixture into a bowl and stir in 3/4 cup of bread crumbs. Refrigerate for 30 minutes.
Shape the mixture into patties and cover each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Don’t crowd your pan cook 2-3 patties approximately 3 to 4 minutes per side. Serve immediately.
Here’s where it gets fun. Yes it a burger recipe but you don’t have to serve it on buns. You can serve it in a wrap with some Tzatziki. You can serve them on a salad. you can make some cloud bread and serve it on that. You can make a lettuce wrap with it really the possibilities are endless.
*ok so a little tip about rice. If you rinse your rice before cooking it it doesn’t get that mushy texture. I use to think that I would never be able to cook a proper pot of rice since it either came out too mushy or not cooked. A friend of mine told me to rinse the rice before cooking it and I would never have that issue again and I haven’t. Just make sure you have a fine mesh strainer so the grains or rice don’t end up everywhere.
Overall I think it was a simple recipe. You do have to have some time set aside since the peas and rice cook for about an hour and then you need to refrigerate for 30 minutes but it’s worth it. I loved the burgers and so did my youngest son and husband. The older two didn’t like the texture since it can be a little mushy so I will have to work on it for them.
Posted in Garlic, olive oil, peppers
Tagged broth, burgers, coriander, cumin, dry split peas, healthy eating, meatless monday, mushrooms, onions, rice
I made this delicious salad the other day for the family and I just had to share the recipe so you could enjoy it as well.
Chicken Fajita salad
3 tbsp lime juice
2tbsp finely chopped fresh Cilantro
2 tbsp olive oil
1lb of chicken
1 medium onion chopped
2 small bell peppers (1 red and 1 yellow) thinly sliced
2 garlic cloves chopped
1/2 tsp ground cumin
6 cups mixed green
1 cup cooked blacked beans
In a bowl whisk together lime juice, olive oil and cilantro. Set aside.
Cook chicken and slice set aside. In the pan that you cooked the chicken saute the onion and bell peppers for about 3 minutes. Then add cumin and garlic and keep cooking for 1 minute.
In a bowl mix beans and mixed greens and lime cilantro vinegrette.
Top with chicken and peppers. Enjoy!