'Burgers' are a great summer meal as you can make up a large batch, freeze what you don't use, and have yummy dinners that require the stove to be on for just long enough to cook the burgers. I don't know about anyone else, but I like to avoid using appliances that heat the place up when it's hot!
Note: Don't get the 'super-ultra-mega' big burger buns like we did. I had to make the patties HUGE, these were so big we didn't need the sides! In my own defense, these buns had the fewest preservatives in them.
Southwestern Lentil Burgers with Spicy Shoe String Yams
1/2 cup green lentils (raw)
2 cups veggie broth
1/2 cup quick oats
1/2 cup Matzoh meal
1/4 cup long grain brown rice, cooked
2 jalapenos, seeded and minced
2 serrano peppers, seeded and minced
4 cloves of garlic, minced
1/4 red onion, minced
juice of half a lime
2 tbsp Bragg's
The Rest of the Stuff:
whole wheat (or whole grain) burger buns
sliced red onion
chipotle vegan mayo (I just mixed some chipotle chili powder, cumin and salt in some Veganaise)
Bring broth to a boil and add the lentils. Simmer for about 30 minutes. Drain any excess liquid.
Meanwhile, heat a few tablespoons of water in a small skillet. Add the peppers, garlic and onion and cook for 10-15 minutes or until soft, drain any excess liquid.
Combine all other ingredients with the lentils.
When cooled, form into patties.
Heat just a bit of coconut oil in a small skillet.
Fry for 5 or so minutes on each side until golden brown.
Spicy Shoe String Yams:
1 large yam, cut into very thin strips
1 tbsp coconut oil
chipotle chili powder
Preheat oven to 450.
Toss yams with oil and seasonings. Layer in a baking dish.
Roast, uncovered for 30 minutes or until soft.
We also made some roasted asparagus to go with the meal.
Aside from the size of the burger, this was an excellent meal!
'Til next time.