Saturday, September 18, 2010
I adapted this recipe from Cooking Light. We have an increasing number of veggie lovers in the group so I decided my first attempt at this for our 4OJ BBQ this year. I know I am a little late to post, but pictures were not taken on that occasion. We did a little BBQ last weekend before the Cal Poly/University of Montana football game (Go Mustangs!) and I made these patties once again. I recommend making the mix ahead of time and letting it set up in the fridge (up to two days) for more consistent 'burgers'. If you can't completely ditch the meat, Dave mixed this with half sirloin and half veggie mix and he really liked it. The extra fat from the ground beef made the patties stay in tact a little better. As pictured above, we topped them with pepper jack, sliced avocado, and ketchup. They are also very good served on a bun toasted with mayo and the regular burger fixings. Enjoy!
1 1/2 c water
1/2 c dried lentils
1 c chopped onion
1/4 c grated carrot or sweet potato
2 t minced garlic
2 T tomato paste
1 1/2 t ground cumin
3/4 t dried oregano
1/2 t chile powder
3/4 t salt
3/4 c cooked barley (about 1/3 c dried and boiled in water for 40 minutes)
1/2 c plain breadcrumbs
1/4 c finely chopped cilantro
1/2 t ground black pepper
1 large egg, 2 large egg whites
3 t canola oil
Combine lentils and water in a small sauce pan. Cook about 30 minutes until tender and remove from heat. Drain any excess water. Reserve 1/2 cooked lentils in a large mixing bowl and add the rest to your food processor. Pulse until a paste is formed. Add the paste to the bowl with the reserved lentils. (As a side note, since my processor was already out of the cabinet, I also used to "chop" the majority of the ingredients in this recipe- super easy!)
Heat a large skillet over medium heat with a little cooking spray added. Add onion and carrot. Saute about 5 minutes until they start to soften. Add garlic and continue to cook one more minute. Add tomato paste, cumin, chile powder, oregano, and salt. Cook one more minute stirring constantly. Remove from heat and pour into lentil mixture. Add barley and remaining ingredients through egg. Mix well. Cover and refrigerate at least one hour until firm.
Divide mixture into 8 portions and form into patties. Heat 1 1/2 t canola oil in a large non stick pan (I used my grill pan). Grill 4 patties at a time. Cook three minutes per side. Repeat with remaining patties. Serve with pepper jack, sliced avocado, pickles, onion, salsa...whatever you like on your burgers.