It’s funny when one recipe turns into another. This was supposed to be a red lentil patty that you form after you’ve cooked your ingredients and you eat it at room temperature or cold. I was forming the mixture into the first little football shaped ball of goodness when my son said they’d be better cooked in the oven so there was some crispy texture outside and I agreed so that’s how they became burgers.
Red Lentil and Bulgar Burgers
(makes 12 burgers)
1.5 c red lentils, rinsed
4.5 c water
1 c fine grain bulgar
2 tsp cumin
1/4 tsp cayenne pepper powder
2 Tbsp dried parsley
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
2-3 green onions, finely chopped
Cook the lentils in the water until soft then add the bulgar, cumin, dried parsley and cayenne. Keep cooking until the mixture thickens.
In a separate pan cook the onion until translucent and golden. Add the garlic and green onion and saute until the green onion is soft. Add this mixture to the lentil mixture and set aside until everything is cool enough to handle.
Once you’re ready preheat the oven to 375 degrees and start forming balls with the mixture then flatten into patties.
Bake for 20 minutes more or less and flip them over gently halfway through the cooking time.
Enjoy! One day I’ll delight you with proper pictures that are wonderfully set up rather than taking a few burgers back out of the storage container and snapping a quick shot of them on the lid. One day!
A lot of my recipes come about based on what I’m craving. I love foods with bold flavours and I wanted something that was slightly creamy and curry flavoured so I came up with this mix of veggies in a creamy yellow curry sauce. I didn’t have canned coconut milk so I improvised quite nicely as well. Gotta love when a swap actually works!
Yellow Veggie Curry
2 onions, finely chopped
5 cloves of garlic, finely chopped
4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks
4 medium zucchinis cut into cubes
6-8 cups of fresh button mushrooms, sliced
1 cup frozen peas
1 cup almond milk
1 cup water
1/4 cup dessicated coconut, NOT SWEETENED
1/4 cup raw cashews
1-2 Tbsp curry powder (start slow then add more to taste)
a few dashes of cayenne pepper
Saute the onions in water until they are translucent and golden. Add the garlic and saute until fragrant.
While you’re waiting for the onion to do it’s thing, saute the mushrooms in another pan until they cook down and lose all their water. Do the same for the zucchini but don’t cook it until it’s mushy. Set aside
Once the onions and garlic are ok, add the curry powder, peas and then the peppers. Stir it around and let the peppers cook a bit.
Blend the coconut and cashews in half the milk until creamy. Add this plus the water and the rest of the milk into the pan along with the zucchini and mushrooms. Sprinkle with cayenne and let simmer a bit until the sauce thickens.
I served this over steamed cauliflower, broccoli and carrots but you could also serve it over brown rice or quinoa. It’s very tasty and has a nice kick.
If you have coconut milk at home just omit the almond milk, cashews and coconut from the ingredients and use the coconut milk and the water if necessary.