Tell me the truth: have you been on the edge of your seat waiting for this post since yesterday when I told you there were some fantastic burgers coming your way? It’s ok if you weren’t. I don’t get that excited about burgers myself. Wait, that’s a lie. I do have a somewhat insane number of burger recipes around here, but none of them are made from beef and all of them have silly ingredients like peanut butter or tequila or dried cranberries. These are the kind of burgers that light my fire (or, grill.)
To go with the beet slaw from yesterday, I made a new and improved version of my lentil goat cheese burgers. Well, in all fairness, this might be another lie because I don’t remember the first version so well. But I’m telling the truth that these ones are a-maz-ing. The addition of balsamic vinegar and grated carrots really put these over the edge, creating an aromatic sweetness as they caramelize over the griddle. One final thing I loved about making these burgers: the two extra I got to put in the freezer for next time I feel like indulging my WSS.
What’s the craziest thing you’ve ever put in a burger?
1 1/2 cups water
3/4 cup dried lentils
1 bay leaf
1 teaspoon olive oil
1 cup finely chopped onion (150gm)
2 cloves of garlic, minced
1 large carrot, grated
1 tablespoon balsamic vinegar
2 ounces goat cheese
1/4 cup panko breadcrumbs (30gm)
1/2 teaspoon Italian seasoning blend
1/4 cup egg substitute
Place lentils, water, and bay leaf in a small saucepan and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, until lentils are tender. Remove bay leaf. If all of the water has not been removed, drain the lentils. Set aside and let cool.
Meanwhile, heat the olive oil in a skillet over medium heat. Saute the onions the onions, garlic, and carrot for 5-8 minutes, until softened. Season with salt and pepper. Add the balsamic vinegar, increase heat to let it reduce, and then set aside until lentils are done.
Combine the lentils, sauteed vegetables, and remaining ingredients in a food processor, and pulse several times to combine. Transfer to a bowl and refrigerate for at least 45 minutes, or overnight.
Heat a skillet coated with nonstick cooking spray over medium-high heat. Divide the lentil mixture into four equal portions, and shape each portion into a patty. Place the patties on the skillet and cook for 10-12 minutes, flipping halfway through.
Servings Per Recipe: 4
Amount Per Serving Calories: 169.3
Total Fat: 4.7 g
Cholesterol: 6.5 mg
Sodium: 78.5 mg
Total Carbs: 25.6 g
Dietary Fiber: 9.5 g
Protein: 12.8 g
Update, 7/23/2010: Since we’re now in the middle of prime burger season, I am sharing these with HealthFoodLover’s Wholesome Whole Foods #9 Carnival. I can’t wait to see what other delicious, wholesome food posts emerge!