So the idea of lemongrass chicken has been ringing in my ears for some time now. I saw it on some menus and on a YouTube video and when I found lemongrass in the supermarket the other day I decided it’s time to try it. We don’t always get lemongrass here in Bulgaria, it’s kind […]
One thing I will always remember my aunt for is her lentil and bean burgers. I used to love them as a kid, so lentil burgers are a big part of my diet and definitely in my top favorite things to eat. The great thing about lentil burgers is that you can make the patties and then freeze them for another day, week, month, maybe even year.
The other day my girlfriend was dreaming of lentil burgers so I made lentil burgers with guacamole and tomato salsa. It was so divine. The soft crunch from the lentil burgers combined with the creamy-sweet guacamole and zesty tomato salsa – perfection. Usually my girlfriend makes the lentil burgers and she goes by feeling, so we never write the recipe down. But this time, she gave me the ingredients and basic recipe out of memory and I tried to make them while recording down the recipe.
I don’t like using canned lentils because of the stabilizers and preservatives used as well as the BPA that is released from the plastic lining that coats the inside of the cans. BPA behaves like estrogen and other hormones in the body – like we need that! I always soak my lentils for a few hours first, but you can do without. Start by cooking the lentils and prepare everything else while it’s cooking. You can choose to use white buns, whole grain or gluten free. Or you can cut out the buns all together.
— Makes 6 burger paddies —
- ¾ cup lentils (I use green lentils), soaked for 4 hours
- ½ cube bullion
- ½ cup breadcrumbs
- 2 eggs
- Handful fresh chopped parsley
- 1 small onion, chopped
- 1 med-small carrot, grated
- 2 cloves garlic, finely chopped
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp coriander
- 3 tsp smoked/sweet paprika
- 1 tbsp Worchester sauce (optional)
- 3 burger buns (optional) cut in two
Put the soaked lentils in a small pan and put just enough water to cover the lentils, add the bullion, put the lid on and bring to a boil. Turn the heat on low and cook for about 20 min or until they are soft and falling apart. You may need to add a bit more water if they dry up, and if you have a bit too much water in the end, just drain them.
While the lentils are cooking, sauté the onion, carrot and garlic till soft. This should take 3-5 min on medium heat. When the lentils are ready, combine all the ingredients except the eggs in a mixing bowl. At this stage you should taste for seasoning and you can adjust the flavors in any way you like. When you are happy, add the eggs and mash it all up.
Put a pan on med-high heat and add a couple of tbsp of oil. Shape the lentil mixture into paddies about 1.5 cm (1/2 inch) thick in your hands and place them in the hot pan. Cook for 3-4 min on each side or until crispy and brown.
- 2 medium tomatoes, soft watery bits removed, and chopped small
- Handful basil leaves, chopped
- 1 clove garlic, finely chopped
- 1 small red onion, finely chopped
- 1.5 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, adjust as you go
Mix everything together in a bowl, season with salt and pepper, taste and adjust to your liking. You might want more lemon juice or want to add chili, have fun with it and make it your recipe.
- 1 large, ripe avocado, peeled and seed removed.
- ½ small red onion, finely chopped
- 2 tbsp lemon juice
- ¼ Chili, finely chopped (optional)
- Salt, pepper and fresh to taste
Mash up the avocado in a bowl and add the rest of the ingredients, season with salt and pepper, taste and adjust to your liking.
To serve, put the lentil burger on top of a toasted bun, and top with guacamole and salsa. YUM!