Archive for Monday, November 1, 2010

Go!

Recipe on request: The veggie burger

The “Romesco”  is a lentil patty with feta cheese, Marcona almonds, green beans and roasted red pepper sauce.

The “Romesco” is a lentil patty with feta cheese, Marcona almonds, green beans and roasted red pepper sauce.

November 1, 2010

Advertisement

The “Romesco”  is a lentil patty with feta cheese, Marcona almonds, green beans and roasted red pepper sauce, from the Burger Stand at the Casbah, 803 Mass. Co-owner Simon Bates, above, created the burger.

The “Romesco” is a lentil patty with feta cheese, Marcona almonds, green beans and roasted red pepper sauce, from the Burger Stand at the Casbah, 803 Mass. Co-owner Simon Bates, above, created the burger.

How does Rachel Lyle of Lawrence love the lentil burger from The Burger Stand at the Casbah? Let her count the ways:

“The flavor is great,” Lyle says. “Plus, the texture is really nice. I don’t know what’s in it, of course, but it apparently doesn’t rely on soy for all of the texture. And, the way they top it is really nice, too.”

Lyle says she’s not a vegetarian, but she’s no stranger to meatless fare.

“I’m eating less meat all the time,” she says. “Over the years, I’ve tried a lot of veggie burgers, and this is just a great one.”

When Lyle asked the Journal-World to secure the recipe, Burger Stand co-owner, Simon Bates, who created the burger, was happy to oblige.

“I’m not a vegetarian either, but I eat a lot of burgers and I needed a break,” he says. “So, the texture I was going for was solid and crispy — not meaty — but firm. And the trick is really the pan-sear or frying. That makes it nice and crisp.”

Lentil Burgers

1 16-ounce bag of dried green lentils

1 cup Panko breadcrumbs

1 cup flour

1/2 cup Parmesan cheese, grated

3 tablespoons onion powder

2 tablespoons garlic powder

Salt and pepper to taste

Oil for frying

Cook lentils in lightly salted, boiling water until tender. Strain until no liquid remains. Mix with remaining ingredients and let cool slightly. Form into patties, using additional bread crumbs if mixture sticks to your hands.

Either pan sear the patties in 2 tablespoons vegetable oil until crispy over medium heat OR deep fry in 350 degree oil until crispy. (The Burger Stand at the Casbah uses the deep-fry method.) Makes 10-12 burgers.

Serve with your favorite burger toppings, especially feta cheese and almonds.

Comments

number3of5 4 years, 6 months ago

While this sounds good for a meatless meal, if served on a bun, where would it stand carbohydrate wise? There are a lot of diabetics who would love a good burger that they could eat and not go over the carb intake.

Katherine Greene 4 years, 6 months ago

Without the oil for frying and based on making 10 burgers the nutritional breakdown is 262 calories, 2 grams of fat, 45 grams of carbohydrate, 16 grams of protein, and 15 grams of fiber for each burger.

Ron Holzwarth 4 years, 6 months ago

Can't you skip eating the bun and get the carb count way down? Either way, the veggie burger sounds great, and I intend to try it sometime!

Judy Paley 4 years, 5 months ago

Where is Kathy's usual very funny Sunday column??? Where has Kathy gone? What has happened to this newspaper, where is decent national news. It is the incredible shrinking newspaper. Where is John Nicum, What is happening to the Newspaper.

Commenting has been disabled for this item.