If you look at my recipe archives, you’ll see that I make a lot of different kinds of bean/legume burgers. I love the idea of eating a compact, non-meat source of protein that I can eat alone, with veggies, or on a roll. Plus, they’re ridiculously easy to make, yet they feel sort of gourmet.
This is actually a fairly new trend in my life, which resulted from a) my recent purchase of a food processor, b) my love for the blog world and getting inspired by other bloggers, c) my transition to cooking almost everything from scratch given my new-found sugar intolerance and d) my increasing adaptation of a somewhat vegetarian lifestyle.
I don’t think I’ll ever actually be a vegetarian, but I do think meat and poultry are becoming “every once in a while” foods in my life rather than staples. This week’s beef burger adventure was certainly out of the ordinary for me.
Last night’s dinner involved another bean burger. Obviously. I mean, it’d be kind of weird if I’d written that whole opening and then told you about my chicken dinner. Am I right?
makes 1 burger
- 1/2 cup lentils (I used Trader Joes’ pre-cooked and with flavors, etc.)
- 1 tsp almond meal
- 1 tsp grated parmesan & romano
- dash garlic powder
- generous dash cumin
- dash salt
- dash pepper
- ~ 1 tbs diced vidalia (or other) onion
Throw all ingredients except the onion into a food processor.
(I had forgotten the almond meal and parmesan & romano in this picture. Pretend they’re there. They were added afterward.)
Process for about 15-30 seconds.
Scoop out the mixture. Add onions. Form everything into a patty.
Cook on medium heat in nonstick cooking spray in a pan until both sides are golden brown.
On the side, I had some…
Roasted Broccoli & Cauliflower
makes 2 large or 3 smaller servings
- 1 head broccoli
- 1 head cauliflower
- 1- 1/2 tbs olive oil
- garlic powder to taste
- salt & pepper to taste
- 1/4 lemon
- 1-2 tbs parmesan
Preheat oven to 425 degrees.
Chop the broccoli and cauliflower heads into florets.
Spread the florets out in a pan or on a baking tray (oh, how I need one with edges). Drizzle olive oil and sprinkle garlic powder, salt & pepper over the entire pan. Toss.
Roast in the oven for 18-24 minutes. (Read: 18 if you’re hungry and impatient like I was, 24 if you want them on the browner side.)
Take out of the oven. Squeeze lemon and sprinkle parmesan & romano evenly over the entire pan. Toss and serve immediately.
All together now.