Nourishing and Tasty Lentil-Powered Vegetable Patties
Lentil enthusiasts, these lentil burgers are just for you! These robust meat-free burgers are crafted with recognizable and nutritious ingredients, in contrast to many commercially available alternatives today. While my Favorite Veggie Burgers remain my primary choice, these lentil burgers take a close second.
These burgers are seasoned with shredded carrot, fresh cilantro or parsley, onion and garlic, along with spices like chili powder, cumin, salt, and pepper. Including two eggs is optional (leave them out for vegan burgers), but they add moisture and create a lighter texture.
The recipe is easily prepared in the food processor. Similar to my veggie burgers, these lentil burgers are at their best when baked in the oven, offering a more convenient and less complicated approach than frying them in a skillet. They emerge beautifully golden and firm enough to maintain their form within a bun.
## Serving Suggestions for Lentil Burgers
These burgers are best enjoyed with strongly flavored toppings, such as an herbed avocado sauce and pickles. Alternatively, you might serve these burgers sans bread, perhaps on a green salad or atop cooked brown rice, farro, or quinoa, accompanied by some of the topping suggestions below. Keep any leftover burgers in the freezer for a quick protein and fiber-rich addition to future meals.
– Buns or bread of your choice, like hamburger buns, English muffins, or flatbread. Toast them lightly for added texture.
– Sauce options include guacamole, avocado pesto, avocado dip, green goddess tahini dip, ketchup, mayonnaise, or mustard.
– Greens like crisp lettuce, arugula, or spinach.
– Add some crunch with dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers.
– Ripe tomato slices, but only when tomatoes are in season!
## Tips for Lentils
This recipe requires 2 1/2 cups of regular greenish-brown lentils. You can prepare them yourself or use canned lentils or pre-steamed lentils from Trader Joe’s. Whichever cooking method you choose, be sure to spread them out on a paper towel to absorb any excess moisture before use. If you have any leftover lentils, consider adding them to a green salad this week.
## Additional Hearty Meatless Main Dishes
Here are a few more recipes featuring beans and lentils that you might enjoy:
Please share how your lentil burgers turn out in the comments! I love hearing from you and hope this recipe becomes a new favorite for you.
## Lentil Vegetable Burgers
These meat-free lentil burgers are hearty, flavorful, and maintain their shape effectively. They come together effortlessly in the food processor. Bake them to a golden finish, and freeze the remaining burgers for later use. The recipe makes 8 veggie burgers.
### Ingredients
#### Lentil Burgers
– 2 1/2 cups cooked greenish-brown lentils
– 1/2 onion, halved
– 2 cloves garlic
– 2 eggs (optional for vegan)
– 1 cup oats
– A handful of fresh cilantro or parsley
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and black pepper to taste
– 1 grated carrot
#### Suggestions for Assembling Burgers
– 8 buns of your choice (hamburger buns, English muffins, or flatbread), toasted
– Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayonnaise, or mustard
– Greens: Lettuce, arugula, or spinach
– To add crunch: Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
– Sliced tomato
### Instructions
1. Preheat your oven to 400 degrees Fahrenheit. Prepare a large rimmed baking sheet with parchment paper for easy cleanup.
2. Rinse the lentils thoroughly in a colander, then measure out 2 ½ cups and spread them on a lint-free tea towel or paper towels to dry (if you have any extras, save them for later).
3. To make the burgers: Slice the halved onion into several pieces before adding the onion and garlic cloves to the food processor. Pulse until the onions are coarsely chopped, but no more.
4. Add to the food processor: the dried lentils, eggs, oats, handful of herbs (optional), chili powder, cumin, salt, and black pepper. Process until the blend resembles chunky hummus (be cautious here). Stir in the grated carrot manually.
5. To form the burgers: Divide the lentil mix into 8 equal portions, using about ½ cup for each. Shape them into patties about 1-inch thick. (If your mixture is too wet to shape, mix in a couple of tablespoons of your choice of flour, or more if necessary.)
6. Generously brush oil on both sides of each patty and arrange them on
Pasta with Pesto Dressing
It’s tough to surpass a bowl of pesto pasta. Today, I’m presenting a traditional basil pesto pasta recipe from beginning to end! You’ll discover how to prepare basil pesto from scratch and combine it with freshly cooked noodles in just the right amounts.
I enjoy my pesto pasta with plenty of sauce, so I opted for a generous portion of pesto here, which becomes more economical when you create your own. Making pesto in a food processor takes ten minutes or less, but you can certainly opt for store-bought pesto if you have a preferred brand.
This colorful pesto pasta is swift and simple to whip up for a weeknight dinner. It also serves as a delightful side dish for a dinner party or a laid-back summer barbecue. Prepare yourself for the finest pasta dish you’ve ever tasted.
Pesto Pasta Ingredients & Variants
You’ll find the complete recipe and an instructional video below. Here’s what you’ll require for this recipe and the reasoning behind each ingredient:
Pasta
The ideal pastas for pesto include spaghetti or angel hair, spiral shapes such as rotini or fusilli, or farfalle (bow ties). Pesto adheres well to these shapes, so pick your favorite. Aim to purchase bronze-cut pasta, which features more texture for clinging to sauces (this is the traditional Italian method for extruding pasta).
Tip: Make sure to salt your pasta cooking water adequately, or your pasta will lack the flavor it could have had.
Fresh basil
This recipe is a fantastic way to use an excess of garden basil. You can also create it using a large pack of store-bought basil. If basil is unavailable, substitute arugula in this recipe.
Tip: Keep your basil at room temperature—the best way is to use a paper towel in the container to absorb moisture, or even better, store it in a vase with the stems submerged in an inch of water. Basil is a warm-weather plant and dislikes the refrigerator!
Pine nuts
Pine nuts are traditionally used in pesto. Alternatives include almonds, walnuts, pecans, or pepitas (green pumpkin seeds). I’ve experimented with and savored them all.
Tip: For a deeper nutty flavor, lightly toast the nuts in a skillet before blending them into the pesto. I’ve included this step in the recipe because it makes a noticeable difference.
Parmesan cheese
Pesto usually contains Parmesan cheese, which adds a deliciously salty, nutty, cheesy flavor that complements the other ingredients. Technically, most Parmesans aren’t vegetarian, but you can find versions made by Whole Foods 365 and BelGioioso that are.
Lemon juice
I prefer to add a touch of lemon juice to my pesto to enhance the flavors. It’s not mandatory, but I enjoy the added flavor boost.
Garlic
It appears that garlic cloves have become larger in recent years, so use two small-to-medium cloves or one large one. Excess garlic could overshadow the basil’s flavor. There’s no requirement to press or mince the garlic. Just cut it into a few pieces and let the food processor handle the rest.
Olive oil melds the pesto together. We’ll drizzle it into the food processor while it’s operating to aid in blending it with the other components.
Reserved pasta cooking water
Before draining the pasta, pour some of the cooking water into a heat-safe container like a glass measuring cup. Pasta cooking water is like magic—it contains starches that create a creamy emulsion, helping the sauce stick to the pasta.
Pesto Pasta Serving Recommendations
Prepare pesto pasta when you’re in the mood for a refreshing noodle dish. Serve it as a base for protein or vegetables, or as a simple side to accompany something like Eggplant Parmesan.
To enhance your pasta with produce, think about adding marinated artichoke, avocado, olives, peas, tomatoes (try raw or roasted cherry tomatoes with small mozzarella balls), or zucchini (perhaps ribboned with a julienne peeler).
Pesto pasta is a delightful dish to enjoy during summer when basil is in season, though I will happily relish it any time of the year. Here are some tips to help expand your menu.
More Pesto Recipes to Adore
As you’ll notice, I love inventive pesto recipes. Here are some exciting methods to blend bold pestos and veggies into your meals:
Kindly share how your pesto pasta turns out in the comments! I love hearing from you.
Pesto Pasta
Create pesto pasta for a swift and straightforward meal! These saucy pesto noodles are made with homemade pesto, which comes together quickly in the food processor. This pesto yields ¾ cup, which will generously cover 8 ounces of pasta once cooked (you can extend this quantity of pesto to coat up to 12 ounces of pasta or easily double the recipe to utilize an entire 16-ounce package of pasta).
Instructions:
1. Bring a large pot of salted water to a boil for the pasta (it should taste salty). Cook the
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How to Prepare Ketchup at Home
**Ketchup Enthusiasts Will Adore This Recipe**
This homemade ketchup recipe provides a thick, dippable consistency with a traditional yet sophisticated flavor. It is more savory than sweet and utilizes an entire container of premium tomato paste for a deep, full-bodied taste. The ingredients feature balsamic vinegar for a balance of sweetness and tanginess, along with dried spices such as garlic powder, mustard powder, cinnamon, and black pepper for added depth, plus salt to enhance the overall flavors. Water helps achieve the preferred texture. This recipe contains no corn syrup or added sugars.
**Simple to Prepare**
Many people think that creating ketchup is complex, but this recipe is straightforward and quick to make. It can be whisked by hand in just a few minutes and is best after sitting for an hour.
**3 Reasons to Craft Your Own Ketchup**
1. **Cost-Effective**: Even using high-quality organic tomato paste, this homemade variant is less expensive than shop-bought organic selections.
2. **Ease**: If you find yourself out of ketchup, you probably have all the essential ingredients in your pantry to whip up this recipe.
3. **Health Benefits**: This recipe steers clear of high sugar levels and possible BPA exposure from plastic containers often found in many commercial ketchups.
**Ketchup Serving Ideas**
This ketchup pairs wonderfully with burgers and fries. It can enhance any dish with its superior flavor.
**Additional Homemade Condiment Ideas**
Discover more homemade condiment options to spice up your meals.
**Homemade Ketchup Recipe**
*Ingredients:*
– Tomato paste
– Salt
– Garlic powder
– Mustard powder (optional)
– Cinnamon
– Black pepper
– Balsamic vinegar
– Water
*Instructions:*
1. Mix together tomato paste, salt, garlic powder, mustard powder, cinnamon, and black pepper in a measuring container or jar. Whisk until thoroughly combined.
2. Stir in vinegar and whisk once more. Gradually introduce water, whisking until the mixture is smooth. Adjust the seasoning with more pepper if desired. For a thinner texture, add additional water by the teaspoon.
3. Chill for at least 1 hour before serving. Keep in a sealed jar in the fridge for up to 2 weeks.
Savor your homemade ketchup and share your experiences in the comments!
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Burrata Cheese Salad with Ripe Tomatoes and Basil
Let’s give a cheer for burrata cheese! I always choose burrata whenever it’s available on restaurant menus, and we’ve enjoyed some amazing combinations this summer. I can’t resist the unique textures of burrata—it resembles fresh mozzarella on the outside, but is delightfully soft and creamy within.
For this recipe, I created a classic summertime burrata salad featuring fresh tomatoes. Pair it with crostini or a crusty loaf of bread to turn it into an appetizer. This burrata dish can be prepared in just 15 minutes, believe it or not, and it’s truly a showstopper.
I aimed to keep it straightforward while making it taste exceptional, so I drew inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I chose a mix of cherry tomatoes and sun-dried tomatoes for added flavor, along with freshly toasted pine nuts for a savory touch. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your favorite go-to recipes!
What is Burrata?
Burrata is an exquisitely rich and creamy type of fresh mozzarella. It appears like a standard mozzarella ball on the outside. The interior contains stracciatella, a decadent blend of cream and mozzarella curds. It’s milky and delightful.
Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is more traditional and delivers a brighter, slightly tangy flavor, while cow’s milk is subtler and may taste more familiar. Either option is great for this recipe.
Look for burrata near the fresh mozzarella in well-stocked grocery stores such as Whole Foods. Use it quickly, especially after opening the package—it’s stored in water and doesn’t preserve well like hard cheeses.
Serve burrata at room temperature for optimal flavor, or anywhere from lightly chilled to slightly warmed.
Burrata Serving Suggestions
Burrata complements the Italian flavors highlighted in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, substitute them with fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It pairs well with most summertime meals, from relaxed cookouts to elegant dinner parties. Enhance your meal with any of these summer options:
More Burrata Recipes
Check out my Caprese Salad with Burrata, which showcases heirloom tomatoes. Burrata is a great substitute for fresh mozzarella balls, as long as the recipe doesn’t require cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for an exciting twist!
You can add burrata to pizza, but wait to include torn burrata until the pizza is fully baked, or add it in the final minute to warm it. If it melts entirely, it loses the contrast of the creamy center and turns into a melty, unpredictable blob of mozzarella. Try swapping the mozzarella in my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please share how your burrata turns out in the comments! I love hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe features tomatoes, basil, and pine nuts, finished with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.
Instructions:
1. If using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and lightly golden on the edges, about 3 to 5 minutes, stirring frequently (don’t allow them to burn!). Transfer them to a bowl to cool.
2. In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of olive oil and 1 teaspoon of vinegar, and stir to combine all ingredients.
3. Carefully tear open each ball of burrata and gently place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Sprinkle the pine nuts throughout the dish, followed by some reserved basil leaves and a dash of black pepper. Add a pinch of flaky salt over the cheese, if desired.
4. Serve with crostini or crusty bread on the side, if applicable. This burrata tastes best the same day it’s made, but leftovers can be stored in the refrigerator for several days, covered.
Notes:
Switch it up: Replace half of the tomatoes with a large sliced peach. Or for a fruitier twist, substitute peaches, nectarines, or cherries for the tomatoes entirely (about
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How to Create Flawless Scrambled Eggs
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