A couple months ago I made some lentil rice burgers from the Candle Cafe cookbook. They weren't overly exciting but they were pretty good. I froze some of the mixture as the recipe made quite a few burgers. I am glad I did because they made an easy meal for us yesterday! I doctored them quite a bit and made some pretty tasty sliders. I have copied the recipe for the burgers so you don't have to find the previous post. This recipe will make quite a few burgers. I have adapted the toppings to reflect making the entirety of the burgers (rather than the small amount I made with my leftover burgers). I served the slider with a simple coleslaw and some baked tortilla chips and guacamole. Yum!Brown Rice and Lentil Burgers (adapted from Candle Cafe Cookbook)
1/2 cup lentils, rinsed and drained
1 cup brown rice
2 T olive oil
2 garlic cloves minced
1 chopped onion
1 t sea salt
1 t chipotle chili powder
small buns for serving
In saucepan, bring 1 1/2 cups water to boil. Add lentils, reduce heat, cook until soft. About 15 min. Drain and set aside. Meanwhile, in another saucepan, bring 2 cups water to boil, add rice, reduce heat, cover and simmer until rice is tender. About 40 min. Set aside. In a saute pan, heat olive oil and saute garlic and onion until browned. Preheat oven to 350. In large bowl, combine rice, lentils, onion mixture, salt and chipotle powder. Mash slightly to help hold mixture together. Make slider-sized patties and place them on a baking sheet coated with cooking spray. Bake 15 min.
Toppings:
BBQ Mayo
1/3 cup vegan mayo
2 T bbq sauce
1/8 cup chopped cilantro
Mix all ingredients and spread over buns.
Baked Onions
Spray cookie sheet with cooking spray. Cut up 1 large onion and place slices on baking sheet. Bake at 405 until onions are browned and crispy. Toss with hot sauce of choice (I used a chipotle hot sauce).
Assembly:
Take small bun and spread 2 t bbq mayo over both halves. Place a lentil burger on top and top with a mound of onions. Serve.
Baked Tortilla Chips
Spray 10 corn tortillas with cooking spray. Cut into wedges. Place on a baking sheet and bake at 400 for 10 min or until crispy. Serve with guacamole.
I really wanted to make breakfast burritos yesterday morning but didn't have any wheat gluten to make seitan bacon crumbles, no tofu for scrambled tofu, no peppers - I was out of so much!!I did, however, have some boiled seitan in the fridge. So I got creative and was so pleased with the results. I think this is the best sausage I have made.Seitan Sausage
3/4 cup boiled seitan, pulsed in food processor until resembles coarse crumbs/burger-like consistency (this is hard to measure unless it is cut up so just estimate)
1 t canola or olive oil
1/2 t dried sage
1/2 t fennel seed
1 1/2 t ketchup
1 t liquid smoke
Heat skillet and add oil. When oil is hot, add seitan and cook until browned - 5-7 min. Add remaining ingredients and stir until well combined and heated throughout.
My creative Keith-boy asks to make a creation every time I enter the kitchen. Though I love his budding creativity and love for cooking, it can become a bit exhausting! I did, however, let him come up with his own lunch yesterday. His creation consisted of a crushed tortilla that was baked and sprinkled on a small bun. He then cooked a vegan hot dog with some mayo, mustard, ketchup, and bbq sauce and put that on his bun. Pretty funny! He ate it all and his little brother had a few bite too :-)
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