Vegetarian Lentil Burgers:
(Adapted from 101 Cookbooks)
I must give credit to my friend Erin - see her blog for this recipe - and MANY others.
I usually end up using 3 cups dried lentils for 4 eggs, but the recipe is pretty versatile. I have used twice as many lentils with that many eggs and you still get burgers. You just want a mixture that you can barely shape into burgers at the end.
3 cups cooked lentils (I've even thrown in some split peas)
4 large eggs
~3/4 tsp teaspoon salt
1 tsp+ cumin
a couple cloves of garlic and then a couple shakes of garlic powder to taste
diced jalapeño seeds and ribs removed - or keep some seeds if you want some heat
~1/2+ cup onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs (2 whole wheat hamburger buns)
1 tablespoon extra-virgin olive oil
Wash and sort your lentils. Put them in a 3 qt. saucepan and cover with about 3 inches of water. Bring to a boil then cover and reduce heat to a simmer. Cook for about 30 minutes.
Drain the lentils well and let cool for a bit.
Combine the lentils, eggs, salt, cumin, and black pepper in a food processor - or just mush with the bottom of a glass. I like the consistency better mushing than processing. Pulse until the mixture is the consistency of a runny yet textured hummus. Just pulse until it comes together nicely, don't over process. Pour into a mixing bowl and stir in the onion and jalapeño. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into ~6-7 4" wide x 1 1/2-inch-thick patties. "I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter." I didn't have to add anything.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cover, cooking the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately. We now tend to just slice them in half and then eat them open faced, topped with goodies.
Modified From Good Food Book, by Jane Brody.
I have made several modifications to use all whole grain flour using hard white wheat and whole wheat flours. I also replaced the oil with ground flax seed, which has omega-3 fatty acids and adds fiber. Finally, I cut out the sugar. This recipe makes a lot of mix, but then it’s easy to enjoy pancakes by just adding milk and an egg. They’re pretty hearty; hardly anyone eats more than two. Mike and I eat these almost every Saturday morning! Make sure the grill is hot enough - water drops should sizzle and dance before you pour the batter.
6 cups stoneground whole wheat flour
3 cups hard white wheat flour (lately I've just been using all hard white wheat)
3 cups oats (thicker are better, Bob's Red Mill are my favorite)
1 cup plus 2 T oat bran
3 T baking powder (aluminum-free!)
1 1/2 T baking soad (aluminum-free!)
1/2 cup plus 1 T ground flax seed
To make pancakes for 2-3 people:
1 scant cup of mix
1 generous cup of milk
2 pounds thick oats (~10 cups, Bob's Red Mill are my favorite - do NOT use instant oats)
1 cup olive oil/honey (I usually use a little more and put a little more than half honey, but the original recipe calls for 1/2 and 1/2)
cinnamon, Mexican vanilla, freshly ground nutmeg
Heat oven to 325 F. Mix honey, olive oil, and spices. Heat in microwave if necessary to get honey dissolved and less viscous. Pour over oats in large mixing bowl. Stir to coat. If the oats don't look wet or are not all coated, then add more honey/oil. Pour oats in 9x13 pan and place in oven for 30 min, stirring every 10 min. You can add nuts for last 10 min of baking or with dried fruit at end. Use your imagination with nuts and fruit - our standard combos are blueberry, cranberry, and pecan and dark chocolate, cherry, and almond. We've also used flax seed for omega-3 and fiber. I never measure the fruit and nuts, so just add however much you want. It doesn't take much chocolate to get good flavor, maybe 1/4 cup.