
Obviously, there can't be a cooking day without a mishap in my kitchen. It took me forever to figure out how to use my brand new KitchenAid food processor-- turns out I was trying to use the wrong blade (face palm) but my is it a night and day difference from the last food processor I had. This baby actually processes things and fast leaving no large chunks! The second mishap I had was not realizing the olives weren't pitted. The grating sound of the processor gave it away and I had to pick out the pits. Thankfully, I had a lot of patience that day, shrugged it off and kept going. Once the mushroom mixture was done, everything came together pretty fast. These burgers shape like a dream and cook up so nicely. They flip perfectly without breaking apart (because there aren't big chunks to make things crumbly!) and they are just so uniquely yummy. I know these look pretty boring and blah but they're not. I, however, am a tad bit boring-- I had them just plain in a pita. Im trying to avid nightshades so tomatoes and ketchup were out. Sad face. The burgers have enough flavor though to carry their own.
I omitted the oil that the recipe called for but my olives were packed in oil. I tried to rinse as much as possible but I didn't stress about it here. I also omitted the lemon juice because I was lazy and only used half of the amount of liquid smoke. Another winner.
Olive Lentil Burgers
slightly adapted from Isa Does It
1 small onion, diced medium
1/2 pound cremini mushrooms, thinly sliced
3 garlic cloves
fresh black pepper
1/2 tsp dried thyme
1/4 tsp dried tarragon
1/2 cup PITTED (see above mistake) kalamata olives
1 1/4 cups cooked lentils
1 cup bread crumbs, divided
2 tbsp soy sauce
1/4 tsp liquid smoke, optional
Preheat your oven to 350.
Preheat a a large skillet. Add the onions and a pinch of salt and saute about five minutes, adding water to prevent from sticking. Add the mushrooms, garlic, pepper, thyme and tarragon and saute for 7-10 minutes until the mushrooms are cooked. Set aside to cool.
Process the olives in a food processor until chopped but not pureed. Pour into a bowl. Place the mushroom mixture into the bowl of your processor (you don't need to clean it for this). Add the lentils, 1/2 cup bread crumbs, soy sauce and liquid smoke, processing until almost completely smooth. Add this mixture to the reserved olives along with the remaining half cup bread crumbs; blend well with your hands.
Form into six patties and place on a parchment lined baking sheet. Bake for fifteen minutes. Flip and bake an additional fifteen to twenty minutes. Enjoy as you would any veggie burger.
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