Lentil Burgers on Onion Buns, Etc.

It's Independence Day!!  

This has always been one of my favorite holidays.  For the fireworks and for the weather and of course for being a proud American.  But it is not such a good holiday to be a vegetarian.  So, I did some research in How to Cook Everything Vegetarian and decided to whip up some veggie burgers.

Lentil Burgers inspired by recipes from How to Cook Everything Vegetarian by Mark Bittman

Yields 9 burgers about 3 inches in diameter

Prep time at least 2 hours

Cook time 30 minutes - 15 minutes on each side 

1 cup dried lentils soaking in about 3 cups of water

1 cube vegetable bouillon 

1/3 of an onion (we had white)

2 cloves garlic

1 tablespoon extra virgin olive oil

1/3 cup corn (frozen or canned works)

1 shredded carrot

1 egg

2-4 tablespoons corn meal

cilantro, coriander, chili powder, cayenne, red pepper flakes, curry powder, turmeric, salt and pepper to taste

1. Saute the garlic and onions in extra virgin olive oil in a medium saucepan until translucent.
2. Pour lentils and water into saucepan with vegetable bouillon cube.
3. Simmer until the lentils are cooked thoroughly and stick together.
4. Turn off the heat and add corn and shredded carrot.  Other vegetables can be added as well just be careful not to overdo it or else your burgers will not stick together.
5. Add 1 egg and corn meal (I needed only 3 tablespoons to get my burgers to be the right consistency - sticky but handleable) to help the burgers stick together.
6. Add desired spices.
7. Shape into patties and place on parchment paper lined baking sheet.  Chill in fridge until you are ready to bake.
8. Remove burgers from oven and let them get back to room temperature as the oven preheats to 425°F.  Bake 15 minutes on each side.  

But what is a burger without a bun?  

Onion Buns adapted from King Arthur Flour

Yields 8 buns

1 1/2 cups white whole wheat flour

1 cup all purpose flour

1 cup bread flour

1 tablespoon yeast

1 teaspoon onion powder

1 1/4 teaspoons salt

1/4 cup sugar

1 egg

1 cup warm water

2 tablespoons melted butter

3 tablespoons dried minced onion

1 egg white

poppy or sesame seeds optional

The instructions via the KAF link above are very comprehensive.. essentially:

1. Combine dry ingredients and mix.
2. Combine wet ingredients and whisk.
3. Mix together slowly.
4. Knead.
5. Rise.
6. Shape.
7. Rise again.
8. Egg wash and top.
9. Bake.
10. Enjoy.

Some process photos:

In the process of making the buns I realized we would definitely want some barbeque sauce to moisten/flavor them.

Barbeque Sauce from How to Cook Everything Vegetarian

1 cup ketsup

1/4 cup dry red wine

1/8 cup red wine vinegar

1/2 tablespoon Worcestershire sauce

1/2 tablespoon chili powder

1/2 tablespoon minced onion

1 clove minced garlic

cloves, salt and pepper to taste

Combine all ingredients. 

And once you have a great BBQ sauce, you'll remember other things you like to dip...

Sweet Potato Fries

Prep time about 45 minutes

Use:

Sweet potatoes/Yams

Salt, pepper and rosemary

Do:

Chop up two medium sweet potatoes into your favorite fry shape.

Drizzle about 4 tablespoons of extra virgin olive oil and toss with your hands.

Sprinkle with salt and pepper and some fresh rosemary.

Spread evenly on a baking sheet.

Bake at 375 for about 20-30 minutes until you have your desired crispiness.

Happy Forth of July!!

- Sarah

PS I am red (see blood), white (see helmet and shoes) and blue (see jersey and bike). 

How hardcore American are YOU??

Naan (Yogurt Flatbread) with Cauliflower Lentil Dal

This is getting serious.  We need a bigger oven.

I had to bake this bread in two shifts because we can only fit one cookie sheet at a time in our oven.

I'd like to introduce The Upper Yeast Side to Flatbread.  Naan, meet The Upper Yeast Side.  UYS, meet Naan.

Naan is a type of flatbread originating from Central Asia.  

How exotic.  It's glutenous, almost like a small, thin pizza crust.
If you've ever gone out to Indian food and wondered how to make that awesome warm, thin bread they served you... Keep reading.  Disclaimer: I hope that I in no way butchered classic naan bread (if so, please email me privately to discuss).  To my melting pot taste buds this bread turned out awesome -- next time I am going to try brushing the top with herbed olive oil and garlic.  

Naan (Yogurt Flatbread) with Cauliflower Lentil Dal
(Printable Recipe)
Prep time: About 1 1/2 hours
Yield: 10 naan breads and a big pot of dal!

For Naan (recipe from Vegetarian Cooking for Everyone by Deborah Madison):
1/4 cup warm water
2 1/2 teaspoons (1 envelope) active dry yeast
3/4 cup hot water
3/4 cup plain yogurt (low fat or whole milk)
1/4 cup butter or ghee**
1 1/2 teaspoons salt
1 cup whole-wheat flour
1/4 cup wheat bran
1 1/2 cups bread flour
1 1/2 cups all-purpose flour
**I used olive oil because I forgot two things: to replenish our butter and to look for ghee.

For Dal (recipe inspriation from Bitten Blog -- his "Spiced Red Lentil Dal" specifically):
2 tablespoons vegetable oil
1 large onion, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh ginger
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons ground coriander
1 teaspoon turmeric or curry powder
4 cups cauliflower florets
Cayenne pepper (optional, but recommended), black pepper and salt to taste
5 tablespoons plain yogurt
Chopped fresh parsley or cilantro for garnish



Game plan:
About 12 hours before you want to embark on this Indian journey, rinse and soak 1 cup of your favorite dried lentils.
Start by proofing the yeast in 1/4 cup warm water.  Give it 10 minutes to bubble.  While you wait, combine all other ingredients EXCEPT the 3 cups of white flour (1.5 bread 1.5 all-purpose) for the naan.  By the time you've measured and combined, the yeast should be bubbly.
Add it to the hot water, yogurt, butter, salt, whole wheat flour, and wheat bran.  Slowly stir in as much white flour as the dough will absorb.  Then, turn the dough out onto a floured surface and knead in more flour until it feels wet-tacky but doesn't stick to your fingers (this may mean washing said fingers).
Now, your dough needs to rest in an oiled bowl for about an hour.  Turn the dough in the bowl so that the top gets oiled also.

No time to waste -- get going on the dal!  Heat the vegetable oil in a pot.  Add the onion first followed by the ginger and the garlic.  All should be chopped to your liking -- I recommend the onion diced and the ginger and garlic minced.  After about 3 minutes (or once it smells awesome), add the lentils and enough water to bury everything underwater about 1inch.  Add the spices of your choice -- I highly recommend turmeric and coriander (or curry powder which is really the combo of turmeric+coriander+some other spices) and as much cayenne as you can handle.  Simmer for about 20 minutes.
While it's cooking, chop up cauliflower.  Set cauliflower aside and check on your Naan.

The dough should be doubled in bulk by now.  Preheat the oven and a pizza stone (if you have one) or a cookie sheet to 450°F.  Then, dump dough out onto a lightly floured surface.  Cut dough into 10-12 equal pieces.  Shape into balls and let it rest, covered with a cotten dishtowel, for 10 minutes.
Take this time to check on the dal.  Pop cauliflower in there.  Stir it up.  Cook until tender until there is little to no water.  Turn off heat and stir in 5 tablespoons of plain yogurt.  Serve garnished with parsley or cilantro.
Flatten the naan with your fingers -- poke it in the shape of a sand dollar with your fingers.  You want a bumpy surface so you achieve the perfect combination of crispy-chewy.  Bake for 12-15 minutes until golden brown.

I used flat leaf parsley as a garnish -- Lil thinks cilantro tastes like soap.  

naan naan naan naan hey hey hey goodbye

- Sar

P.S. Add to Wish List: A pizza stone (assuming it would fit in our oven).