I am back from my blog-free week just in time to throw in one of the last summer recipes for this season. The air is getting cold and crisp, and yesterday I even noticed a flock of geese flying south. I guess the transition from summer to autumn has begun, and I am delighted! Autumn is such a magical season, and after a hot and beautiful summer like we have had this year, I welcome it with open arms. But not just yet, however. I am holding on to summer a bit longer, because I still have a few summer recipes to share. What´s next, you might wonder? I guess you have probably already caught on, because the pictures leave little room for doubt, and Yeah! You are quite right….
It´s burger time, baby! I can`t possibly have a vegan blog without sharing my favorite ways to boost a BBQ plate. In the end I do have a little self-respect! I have been playing around with burger versions since I went vegetarian, and I have (almost) always been thrilled by the result. I even think the burgers are getting better at every try. Now, even meat-eaters (aka my family and friends) actually prefer my burger version over their regular meat – how cool is that?!
They are tasty. Packed with nutritious vegetables and protein-rich lentils, and are fairly easy to throw together. I do admit, they do require a bit more work than throwing hot dogs on the grill, but they are worth the extra time and effort, because they taste AMAZING! The veggie-skewers are the perfect addition to the meal. I use a simple marinade with the vegetables. It enhances the natural flavours of the vegetables and at the same time makes the dish a bit more exciting then if the veggies were on their own. BBQ-love big time!
The burgers are excellent served with grilled vegetables, or a fresh summer salad, and dressing or ketchup. I usually serve them without burger bread, but I must admit the breads add to the burger feeling. I decided to make the burger breads using the recipe for Mom`s Amazing Spelt Bread Rolls. When rolling them, I simply made them a bit more flat. Also, when serving, I added some guacamole between the burger and the bread. Very recommendable!!
About 7 burgers
1/2 cup (1,2 dl) red lentils
1 cup (2,5 dl) water
1 1/2 tbsp tahini
1 tbsp oats
1/2 tbsp chopped fresh red chili
2 cloves of garlic, chopped
1/2 cup chopped onion
1 spring onion, chopped
3/4 cup shredded carrot
1/2 cup (1,2 dl) chopped zucchini
1/2 cup (1,2 dl) walnuts, chopped
salt and pepper
1-2 tbsp of chopped fresh thyme
Start by rinsing the dry lentils in cold water. Boil the lentils in the water until the water is gone (about 10-15 minutes). Stir once in a while. While the lentils are boiling, add all the other ingredients in a bowl. You want to chop everything very fine. Add the lentils, and stir for about 1-2 minutes, until everything is sticking together. If the mass is too dry, add some olive oil, water or a bit more tahini. Form the dough into about 7 patties, and press them down in a frying pan with some olive oil. You want to fry them on each side until they are crisp and brown. I usually fry them on high heat for about 2 minutes, and then on lower heat for about 4-5 minutes on each side. They are now ready to be served. The burgers can be kept in the fridge for a few days, and reheated in foil on the grill or in the oven.
4 tbsp olive oil
Salt and pepper
1/2 tsp chili powder
1 fresh red chili, chopped
2-3 tbsp lemon juice
Fresh basil (optional)
Make the marinade by adding all the ingredients together in a small bowl. Cut the vegetables in suitable pieces, and add to a large bowl. Pour over the marinade, and mix the vegetables and the marinade using your hands. Really try to shrub the vegetables with the marinade. Then, thread the vegetables onto the skewers and grill for a few minutes, rotating the skewers every now and then so the veggies don`t burn. Total time on the grill will probably be around 8-10 minutes.