I had only one shot left to show you the beauty of these burgers. It's all I got before my battery died. However, I think it was enough to show you. I will definitely be making these again. Lest I forget exactly what I did, I had to record it.
What is the sauce? It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this. In September I am usually inundated with tomatoes. I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner. I am really not kidding about that. Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually will get the idea to make hot sauce. I throw in the tomatoes, jalapenos, garlic, vinegar, salt and keep playing with the concoction until I get the taste I want. I then freeze some of it. I just recently had pulled out a jar that got buried in my freezer and mixed it with some home made mayo. Dahlicious!
The steps to make a bean burger are usually a little time consuming but if you plan things right you can make it easier on yourself. I like to make extra lentils and/or beans when I am making them for a dish. You can use them during the week and they are at the ready. Or you can even freeze them, beans freeze beautifully.
I usually have quinoa or rice hanging out in my fridge. So say on Friday you have a stir fry and make quinoa, just make extra and put aside two cups for a veggie burger. And by the way, this does make a lot. You can freeze the burgers for a quick week night meal too. Or halve the recipe.
Somehow I stumbled on the best veggie/bean burgers I have ever made. YAH! I am not saying this to toot my horn, I am just so tickled I found a nice texture and flavor that we can sink our teeth into!
Smokey Mushroom Lentil Burgers
1 # mushrooms, chopped
1 tablespoon oil
2 cups quinoa
2 cups brown lentils cooked
2 eggs or flax seed 2 tablespoons water
1 teaspoon seasoned salt
2 tablespoons mushroom soy sauce. If you are unable to find it use dark soy sauce
1 1/2 teaspoons liquid smoke
1 cup panko crumbs (give or take)
1/2 teaspoon granulated garlic
1. Cook quinoa. Set aside.
2. Saute mushrooms in oil, until golden. Make sure they are chopped finely.
3. Cook lentils.
4. In a large mixing bowl combine mushrooms, quinoa, lentils, eggs, salt, seasoned salt, mushroom soy sauce, liquid smoke and garlic. Give it a really good stir. Add in the panko, Mix and wait. It takes time for the panko to absorb the moisture. You want the mixture to be something you can form into patties. If it is not, add more panko, 1/4 cup at a time. Once you have added all the panko you are going to add, let it sit for at least 20 minutes.
5. Lightly coat a griddle with oil and cook low and slow. If you cook at to high of a heat, the patties will be crisp on the outside and mushy in the middle. So be patient, it is worth the wait.
Enjoy!
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