Two Piebelly posts coming your way. And neither are a baked good. Holy shitballs. Though, I did have this conversation with my friend Bette today.
Me: I’m going to the grocery to buy stuff to make raspberry lemonade pie.
Bette: How long has it been since you made a pie?
Me: Awhile! Like….a week and a half!
Bette: laughs and groans
I didn’t yell at her because, after all, she sent me some stuff I left in North Carolina and snuck a chocolate Zebra Cake into the box. Yes. Please.
So anyway, I’ve added Food Gawker to my Google Reader recently. It definitely bumps my unread post count up twice a day, but all those recipes are worth scrolling through. I’ve found two new blogs and lots of awesome recipes. These southwest lentil burgers are such a one. (Is that even a phrase?)
My suggestions are these. Use the lentil/egg/breadcrumb/cumin/garlic part of the recipe as a base. Add any combo of vegetables to the burger mix that you have around. Make the yogurt sauce and slather it on top of your burger. Melt a tiny bit of cheese on your burger. Place your burger on a toasted bun or eat it straight up bunless. Make extra patties, wrap them in plastic wrap, and freeze them to use as a quick dinner or lunch.
Recipe after the jumpy jump!Southwest Lentil Burgers
adapted from We are not Martha
1 cup lentils
1 1/2 cups water
1 tablespoon olive oil
2 cloves garlic
1 small onion/1/4 cup
1 ear corn
2 tablespoons cilantro
1/4 cup breadcrumbs
1 tablespoon cumin
For sour cream sauce
4 tablespoons Greek yogurt
1 lime, juiced
Bring the lentils and 1 1/2 cups water to a boil in a pot. Simmer for about 30 minutes, or until the lentils have soaked up all the water. Remove from heat.
While your lentils are cooking, chop the onion, jalapeno, cilantro, and garlic. Remove the corn from the cob.
Heat the olive oil in a saute pan and add the chopped and de-cobbed veggies, minus the cilantro. Cook them about three minutes, until they’re just soft. Don’t clean out your pan!
Combine the lentils, veggies, cilantro, and cumin in a bowl. Spoon 1/3 – 1/2 of the mixture into a blender or food processor and turn it to mush. Spoon this back into the bowl with the unmushed lentil mixture. This step will make forming patties infinitely easier.
Add the eggs and breadcrumbs and mix everything until combined.
Form nice patties with the mixture. Carefully set the patties into your uncleaned and still oiled pan. Scootch any straying lentils back into the patties. Cook on each side until slightly blackened, about two minutes each side. Toast your bun at this point, and add on a slice of cheese if you like, too.
While those patties are cooking, make up some yogurt sauce. Just mix the yogurt, lime juice, and salt together.
I assembled my burgers, one on a bun, all with yogurt sauce, avocado, and tomato.