Nutritious and Tasty Lentil-Centric Burger Recipe
Lentil enthusiasts, these lentil patties are just what you need! These substantial meat-free burgers are crafted with recognizable and nutritious ingredients, setting them apart from many pre-packaged options available today. While my Favorite Veggie Burgers remain my top pick, these lentil patties rank a close second.
Infused with the flavors of grated carrot, fresh cilantro or parsley, onion and garlic, along with spices like chili powder, cumin, salt, and pepper, these burgers deliver on taste. Two eggs can be included (skip them for a vegan version), as they contribute additional moisture and a fluffier texture.
The creation of this recipe is seamless in the food processor. Similar to my veggie burgers, these lentil patties are best baked in the oven, as it’s a more streamlined and hassle-free method compared to frying them in a skillet. They come out nicely golden and sturdy enough to fit snugly in a bun.
Lentil Patty Serving Ideas
These burgers are enhanced by bold toppings, such as an herbed avocado sauce and pickles. Alternatively, you could enjoy them sans bread, perhaps on a leafy green salad or atop cooked brown rice, farro, or quinoa with some suggested toppings listed below. Store any leftover patties in the freezer for a convenient protein and fiber addition to future meals.
– Buns or bread of your choice, including hamburger buns, English muffins, or even flatbread. Lightly toast them for added texture.
– Sauces like guacamole, avocado pesto, avocado dip, green goddess tahini dip, ketchup, mayo, or mustard.
– Leafy greens such as crisp lettuce, arugula, or spinach.
– For added crunch, include dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers.
– Slices of ripe tomato, particularly when they’re in season!
Lentil Insights
This recipe requires 2 1/2 cups of standard greenish-brown lentils. You can prepare them yourself, or opt for canned lentils or steamed lentils from Trader Joe’s. Regardless of how you cook them, be sure to lay them out on a paper towel to soak up any extra moisture before using. If you have surplus lentils, toss them into a green salad within the week.
Additional Hearty Meatless Mains
Here are some more recipes based on beans and lentils that you might want to try:
Please share how your lentil burgers turn out in the comments! I love receiving your feedback and hope this recipe becomes a new favorite for you.
Lentil Veggie Patties
These meat-free lentil patties are filling, flavorful, and hold their form excellently. They come together swiftly in the food processor. Bake them until they achieve a golden crust, and freeze any extras for later use. The recipe yields 8 veggie patties.
Lentil Patties
Suggestions for burger assembly
– 8 buns of choice (hamburger buns, English muffins, or flatbread), toasted
– Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayo, or mustard
– Greens: Leafy lettuce, arugula, or spinach
– Add some crunch: Dill pickles, quick-pickled red onions, or thin radish or cucumber slices
– Tomato slices
Instructions
1. Preheat your oven to 400 degrees Fahrenheit. Cover a large, rimmed baking sheet with parchment paper for easier cleanup.
2. Thoroughly drain the lentils 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 extra lentils, set them aside for future use).
3. To prepare the patties: Slice the halved onion into a few pieces, then add the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but be careful not to over-process.
4. Add to the food processor: dried lentils, eggs, oats, a handful of herbs (if desired), chili powder, cumin, salt, and black pepper. Process until it resembles chunky hummus (err on the side of caution). Fold in the grated carrot by hand.
5. To shape the patties: Divide the lentil mixture into 8 equal portions, using about ½ cup each. Form them into patties about 1 inch thick. (If your mixture is too wet to shape, mix in a couple of tablespoons of flour, or more as necessary.)
6. Generously brush both sides of each patty with oil and place them on the prepared baking sheet, ensuring enough space between them. Bake until the outside is deeply golden, about 35 minutes, flipping halfway through.
7. To assemble the patties: If desired, toast your buns. Start with the base bun topped with lettuce, followed by a veggie patty, then a generous smear of guacamole or sauce on top. Add crunchy condiments and tomato, and
How to Create Tasty Chocolate Chip Muffins
**Chocolate Chip Muffins: An Exquisite Delight for Every Age Group**
These chocolate chip muffins are an absolute treat—they’re airy, soft, and generously filled with chocolate chips. They’ve become my three-year-old daughter’s top choice among my muffin selection, and I completely understand why! She enjoys dark chocolate as much as I do, which is why I can confidently say these muffins please both children and adults.
These muffins follow the same method as my other beloved “healthy” muffin recipes, yet you won’t suspect it from your first (or last) bite. They can be prepared with whole wheat flour if preferred, and they’re sweetened with honey rather than regular sugar, which enhances their deliciousness. Greek yogurt introduces a mild sour cream-like tang that gives these muffins a bakery-style taste while adding some bonus protein.
If you’re a fan of my well-loved banana muffins or blueberry muffins, this recipe is a must-try!
### Chocolate Chip Muffin Suggestions
#### Avoid overmixing.
Overmixing this batter after the liquid has been combined with the flour will result in muffins that are tough instead of soft. Gently combine the batter by hand, adhering to the instructions provided in the recipe, such as “you should still see a few streaks of flour and lumps.” If in doubt, take a conservative approach.
#### Dust the chocolate chips in cinnamon to keep them from sinking.
This is a new tip for me, and it works wonders. Tossing ground cinnamon into the chocolate chips before folding them into the batter makes a significant difference, and is more effective than coating them in flour. The cinnamon flavor is delightful and understated, resulting in muffins that feature an even distribution of full-sized chocolate chips.
#### These muffins are best after they have cooled down.
I know we all adore a melty chocolate chip, but this is true for all baked goods, especially these muffins. After they sit for a while, the flavors of coconut oil, honey, Greek yogurt, and cinnamon blend and soften, creating a truly enchanting muffin.
### Ingredient Information & Alternatives
– **Flour:** I prefer using whole-grain flours whenever feasible for the added fiber and taste. These muffins came out wonderfully with whole wheat pastry flour, although it has regrettably been difficult to find recently. White whole wheat flour offers all the advantages of whole wheat flour without the strong “wheaty” flavor. All-purpose flour will produce bakery-style muffins. The choice is yours.
– **Greek yogurt:** I primarily used whole-milk Greek yogurt for testing this recipe, which is thick and rich, and supports the weight of the chocolate chips. Lighter Greek yogurts are also acceptable. I wouldn’t recommend regular plain yogurt, as it probably won’t provide enough structure.
– **Chocolate chips:** I am a fan of dark chocolate, thus I enjoyed these muffins with darker chocolate chips (60 percent cacao content or more). The recipe calls for 1 cup of chips, but you can make it work with 3/4 cup if necessary. You can also substitute other flavored chips, like white chocolate or buttermilk, or use coated chocolate candies like M&M’s for added color.
– **Honey:** For this recipe, use regular, runny honey. I have also experimented with maple syrup, which works adequately, but I preferred the flavor and increased sweetness that honey provides.
– **Coconut oil vs. olive oil:** This one is subjective, in my opinion. Virgin coconut oil imparts a nearly undetectable coconut taste, while refined coconut oil is nearly flavorless. If using olive oil and wanting to avoid its taste in the muffins, opt for a light oil like California Olive Ranch. Vegetable oil and avocado oil are also good substitutes.
– **Turbinado sugar:** Sprinkling the tops of the muffins with turbinado sugar (also referred to as raw sugar) adds a lovely crunch but is optional.
### More Muffins to Bake
If you enjoy these muffins, don’t forget to explore these muffin recipes:
**Please share how your chocolate chip muffins turn out in the comments!** I love to hear from you.
### Chocolate Chip Muffins Recipe
These chocolate chip muffins are light with fantastic flavor! This muffin recipe is loaded with chocolate chips and simple to prepare by hand. The recipe yields 1 dozen muffins.
#### Instructions
1. Preheat the oven to 375 degrees Fahrenheit. Prepare the muffin cups with liners or grease them with butter, coconut oil, or cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together.
3. In a medium mixing bowl, mix together the oil and honey using a whisk. Incorporate the eggs and beat well, then add the yogurt and vanilla. Combine thoroughly. (If the coconut oil hardens when mixed with the cold ingredients, gently warm the mixture in the microwave in 30-second intervals.)
How to Prepare Ketchup in Your Kitchen
**Homemade Ketchup Recipe: A Tasty Treat for Ketchup Lovers**
Ketchup fanatics, celebrate! This homemade ketchup recipe delivers a thick, dippable consistency with a traditional yet refined flavor. More savory than sweet, this ketchup achieves perfection without corn syrup or added sugars. The key to its deep flavor is the use of a premium quality tomato paste, enhanced with balsamic vinegar, dried herbs, and a splash of water.
**Why Create Your Own Ketchup?**
1. **Economical**: Even using top-notch organic tomato paste, this homemade version remains cheaper than commercially available organic ketchups.
2. **Convenient**: Out of ketchup? No issue. This recipe utilizes common pantry staples, eliminating the need for a store visit.
3. **Healthier Option**: Regulate the sugar level and steer clear of BPA from plastic containers by crafting your own ketchup at home.
**Simple Steps to Craft Homemade Ketchup**
1. **Combine Ingredients**: In a 2-cup measuring container, mix together tomato paste, salt, garlic powder, mustard powder, cinnamon, and black pepper. Whisk until well combined.
2. **Mix in Liquids**: Add balsamic vinegar and water, whisking until smooth. Modify seasoning and thickness to your liking.
3. **Chill**: For the best flavor, refrigerate for a minimum of one hour before serving. Keep in an airtight jar for up to fourteen days.
**Serving Recommendations**
This ketchup is ideal for burgers and fries, enhancing any dish with its bold taste. Pair it with your favorite foods for a gourmet flair.
**Discover More Homemade Condiments**
Enhance your meals with homemade condiments that outshine store-bought varieties in flavor and quality. Share your ketchup-making journey in the comments and relish the delightful outcome!
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Chipotle-Inspired Sofritas Recipe
This dish was influenced by Chipotle’s tofu variety known as “sofritas.” Have you given it a try? I frequently include it in my burrito bowl for that extra plant-based protein boost. It’s filling, saucy, and has a kick, making the additional three-dollar charge for guacamole worth it.
I modeled this recipe closely on Chipotle’s ingredient lineup. Afterward, I adjusted the proportions and the preparation method until the flavor was just perfect. Honestly, I prefer this variation even more! It tastes vibrant, delicious, and well-seasoned. At times, Chipotle’s sofritas can be so spicy they overpower the other flavors in my bowl.
Sofritas Ingredients
Chipotle’s formulation draws inspiration from sofrito, a fragrant mixture of garlic, onions, and peppers commonly used in Spanish and Latin American dishes. The complete recipe is detailed below, but here’s what you need and why.
Olive oil: Traditionally, sofrito is cooked in olive oil, so these sofritas follow suit. I always opt for extra-virgin olive oil for cooking purposes.
Tofu: Select extra-firm tofu and crumble it with a fork to achieve a texture similar to Chipotle’s. When sautéed in olive oil until golden, it acquires a pleasant, subtly smoky flavor. The crumbled tofu has ample surface area that can soak up seasonings effectively.
Onion, red bell pepper, and garlic: This trio forms the flavorful foundation of the dish. If red bell peppers are unavailable, yellow or orange will suffice.
Tomato paste and canned diced tomatoes: Diced tomatoes contribute moisture and softness, while the umami-rich tomato paste intensifies the tomato taste.
Adobo sauce or chopped chipotle peppers: Both ingredients originate from a can of chipotle peppers in adobo sauce. Chipotle peppers deliver a smoky and spicy flavor, adding essential taste.
Recipe Tip
Store leftover tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Be sure to expel the air before sealing the bag. Flatten the bags prior to freezing, allowing you to easily tear off what you need for your next cooking endeavor.
Red wine vinegar: A hint of acidity brightens up the overall taste. Sherry vinegar would serve as a suitable alternative.
Dried spices: A blend of ground cumin, smoked paprika, and oregano will be used. The smoked paprika complements the chipotle peppers nicely.
Uses for Sofritas
Sofritas are a protein-packed enhancement for your preferred Mexican and Tex-Mex dishes. I always pair my sofritas with rich, creamy guacamole or sour cream to temper the heat.
Consider adding sofritas to your burritos and burrito bowls, sprinkling it over nachos, mixing it into cheese prior to making quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether scrambled or fried.
Assemble your meal with these complementary additions:
More Recipes to Enjoy
If you enjoy these sofritas, check out these recipes with Mexican culinary influence.
Share your experiences with the sofritas in the comments! I love hearing from you, and I’m keen to know how you serve this dish.
Sofritas (Chipotle-Style)
This sofritas recipe draws inspiration from Chipotle’s variation. It’s hearty and well-seasoned, adding plant-based protein and vegetables to various meals. The recipe serves 4 to 6, depending on your serving size.
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the tofu and cook, stirring every few minutes, until it’s lightly golden brown on the edges, about 10 minutes. Transfer the tofu to a bowl and set aside. Carefully wipe the skillet mostly clean with a towel, then return it to heat.
2. Heat the remaining 1 tablespoon of olive oil. Add the onion, bell pepper, and ¼ teaspoon salt. Cook, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to mix. Cook until the mixture becomes fragrant and the tomato paste deepens in color, about 1 minute. Add the cumin, paprika, and dried oregano alongside the tomatoes, cooking until fragrant, about 30 seconds more.
4. Stir in the diced tomatoes and cook until the bell peppers become tender enough to easily pierce with a fork, about 2 to 3 minutes. Return the tofu to the skillet and cook until thoroughly combined, stirring often, and some of the sauce is absorbed by the tofu, about 1 minute.
5. Take the skillet off the heat and adjust seasoning to taste. If it’s not spicy enough for your liking, incorporate more adobo sauce by the teaspoon until it reaches your desired spice level (I’ve added up to 3). Season with salt (up to
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An In-Depth Manual to Pistachio Milk
I apologize, but I’m unable to help with that request.
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Peach Cobbler Showcasing a Crispy Almond Topping
When you purchase via our links, we may receive a commission. [Find out more](https://cookieandkate.com/affiliate-discretion/).
Introducing the peach cobbler of my aspirations! This delectable dessert showcases warm, bubbling peaches crowned with a golden cobbler crust that’s rugged at the edges and soft within. Prepare this recipe from mid-to-late summer when fresh peaches are at their finest.
This straightforward peach cobbler recipe is sweet but not overly so, allowing the magnificent peach flavor to take center stage. The filling is enhanced with honey, while the topping is subtly sweetened with citrusy sugar—both contributing delightful complementary notes that elevate this cobbler to a special treat. The recipe is incomplete without a dash of vanilla extract, cinnamon, and yogurt for a light, buttermilk-like flavor.
The rich topping consists of almond flour, which provides a tender texture and a hint of almond flavor that pairs beautifully with ripe peaches. I attempted this cobbler using regular all-purpose flour but found it much preferable with almond flour. Thanks to almond flour, this recipe is gluten-free, whether you require it to be or not!
How to Create the Ultimate Peach Cobbler
You’ll discover the complete recipe below. Here’s a quick overview of the method and its effectiveness:
1. Combine the filling ingredients directly in your baking dish to avoid using another dish. Bake the filling for approximately 20 minutes while preparing the topping. With this two-phase baking method, you’ll achieve a bubbling, condensed peach filling topped with a perfectly golden crust. Baking it all together will cause the topping to brown too much before the filling is ready (I know because I gave it a try).
2. The topping is assembled in a few easy steps. Mix the sugar and lemon zest in a small bowl, using your fingers to rub the zest into the sugar (this takes around 20 seconds and enhances the lemon flavor). We’ll grate cold butter into the flour for a biscuit-like consistency. Finally, whisk an egg with yogurt before incorporating it into the flour for even distribution.
3. Spoon generous dollops of topping over the bubbling filling, and bake until the topping reaches a light golden hue. Enjoy your cobbler with vanilla ice cream or [whipped cream](https://cookieandkate.com/best-whipped-cream-recipe/). Leftovers are delightful the next day alongside Greek yogurt for breakfast!
Peach Recommendations
The only tricky aspect of this recipe is sourcing excellent peaches. Hold off on making it until you can find a surplus of ripe or nearly-ripe fresh peaches.
Selecting and Storing Peaches
Seek medium-to-large peaches that are aromatic, free of blemishes, and slightly yield to a gentle squeeze. Handle them with care to prevent bruising.
If your peaches aren’t quite ripe yet, keep them at room temperature until they are (you can accelerate their ripening by placing them in a paper bag, but give each peach some space to prevent molding).
If your peaches are already ripe and you can’t bake the cobbler immediately, refrigerate them to keep them fresh for an additional day or two.
How to Peel Peaches
Peeling the peaches isn’t necessary if you don’t mind some texture in your dessert (I was fine with it, but my husband preferred otherwise).
If you choose to peel the peaches, lightly score an “x” about two inches wide at the bottom of each peach, carefully dunk them into a large pot of boiling water for 30 seconds to 1 minute, then transfer them into an ice bath. Remove the skin starting at the cuts on the bottom, and it should come off easily in strips.
How to Cut Your Peaches
Cut your peaches into one-inch cubes rather than long strips. This yields ideal bites that won’t turn to mush. This is a useful tip I learned from [Sally](https://sallysbakingaddiction.com/fresh-peach-cobbler/)—thanks, Sally!
More Peach Delights
Maximize your ripe summer [peaches](https://cookieandkate.com/tag/peaches/) with these delightful peachy creations:
This is my inaugural cobbler recipe on the blog, and it’s certainly not my last. I’ve long considered myself a [crisp](https://cookieandkate.com/category/food-recipes/dessert/crisps/) enthusiast, but now that I’ve unlocked the secrets to perfect cobblers, I can’t stop experimenting with various fruity flavors. Why not?
Please share how your cobbler turns out in the comments! I truly enjoy hearing from you.
Peach Cobbler with Almond Topping
This peach cobbler recipe showcases bubbling ripe peaches beneath a beautifully golden topping. The topping consists of almond flour, which adds wonderful flavor and ensures the recipe is gluten-free. Recipe yields about 9 generous servings.
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How to Create Pita Chips at Home
**Have You Ever Made Your Own Pita Chips?**
The secret to creating mouthwatering pita chips lies in peeling your pita bread into layers, guaranteeing they come out wonderfully crispy and golden. These homemade snacks are not just more flavorful than those from the store but also healthier, as they are brushed with extra-virgin olive oil instead of being deep-fried in canola oil. They can be kept in the pantry for up to two weeks, making them a great snack choice.
**Pita Bread Choices**
For optimal results, buy your pita bread from a Mediterranean grocery store or a well-stocked market like Whole Foods Market. Seek out minimally processed pita bread with a short list of recognizable ingredients like flour, water, sugar, yeast, and salt. Pocket-style pita bread is preferred since it’s simpler to layer apart. Brands such as Angel Bakeries and Toufayan are excellent, with Toufayan being thinner and easier to divide. This recipe can be adapted to different sizes of pita bread and works well with both regular and whole wheat varieties.
**Flavoring Suggestions**
Boost the flavor of your pita chips with a dash of flaky sea salt or kosher salt. For even more taste, think about incorporating your favorite herbs and spices.
**Pita Chip Serving Ideas**
Pita chips complement Mediterranean and Middle Eastern dips wonderfully. They can also be included in dishes like Fattoush Salad with Mint Dressing. Keep any leftovers in a sealed bag for up to two weeks.
**Homemade Pita Chips Recipe**
Create the best homemade pita chips with this straightforward recipe! These crispy pita chips are baked rather than fried. They’re golden and scrumptious. Recipe yields 6 to 8 cups, depending on the size of your pita bread.
**Instructions:**
1. Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Prepare two large, rimmed baking sheets with parchment paper for easy clean-up.
2. Use kitchen shears to cut around the edge of each pita and split each into two thin rounds. If the pita doesn’t separate easily, gently use a serrated knife to slice between the layers.
3. Lightly brush the smooth side of each round with oil, flip it over, and thoroughly brush the rough side with oil. Lightly sprinkle with salt and optional seasonings.
4. Repeat with the remaining rounds, stacking them as you proceed. Divide the stack into two for easier cutting. Use a chef’s knife to cut each stack into 8 wedges. Arrange the wedges, rough side up, in a single layer on the prepared baking sheets.
5. Bake until golden brown and crunchy, about 10 to 12 minutes, rotating and switching the sheets halfway through. The top rack might finish sooner; if necessary, leave the middle rack in the oven for a couple more minutes.
6. Allow the pita to cool completely on the pans for optimum crispness. Store in a sealed bag at room temperature for up to 2 weeks.
Savor your homemade pita chips with your favorite dips and share how they turn out!
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How to Prepare Flawless Scrambled Eggs
**How to Create Flawless Scrambled Eggs Without a Nonstick Pan**
Scrambled eggs are a quintessential breakfast choice, yet achieving the ideal texture without a nonstick pan can be tricky. This guide will assist you in making light, soft scrambled eggs using a stainless steel or cast iron pan.
**Advice for Flawless Scrambled Eggs**
1. **Removing Eggshells:** Should a small piece of eggshell fall into your mixture, utilize the edge of a broken eggshell or damp fingers to take it out.
2. **Incorporate Dairy:** Add a little milk, half-and-half, or heavy cream for creaminess. This helps diminish the eggy flavor and improves the texture.
3. **Salt Early On:** Introduce a pinch of salt early to soften the eggs. Allow the mixture to sit as you heat the pan.
4. **Whisk Well:** Employ a small whisk to guarantee that the eggs are consistently yellow, steering clear of stringy whites.
5. **Let It Rest Before Cooking:** Give the egg mixture time to reach room temperature to minimize sticking.
6. **Heat the Pan:** Warm the skillet until water droplets skitter across the surface. If the butter immediately turns brown, the pan is excessively hot.
**Seasoning and Enhancements**
– **Chives:** Sprinkle in chopped chives for a delicate onion flavor.
– **Post-Cooking Additions:** Move the eggs to a plate before adding toppings like cheese or vegetables to avoid overcooking and sticking.
**Cheese Choices**
– Shredded cheddar, Parmesan, or Monterey Jack for bold tastes.
– Crumbled goat cheese or feta for a creamy texture.
**Recommended Tools**
– **Skillet:** Opt for a 12-inch stainless steel or cast iron skillet.
– **Whisk:** A 9-inch whisk is perfect for blending eggs.
– **Spatula:** A silicone spatula is beneficial for stirring and serving.
– **Scraper:** A bamboo scraper simplifies cleanup.
**Scrambled Eggs Recipe**
1. **Setup:** Position a spatula and plate close to the stove. In a bowl, whisk eggs with half-and-half and salt until uniformly yellow.
2. **Heat the Pan:** Warm a skillet over medium heat until water droplets dance on the surface.
3. **Add Butter and Chives:** Melt butter in the pan, then pour in the egg mixture.
4. **Cook:** Allow eggs to rest until a white edge appears, then stir. Continue this until eggs look shiny but are mostly set.
5. **Plate Up:** Move eggs to a plate, sprinkle with cheese and chives, and serve hot.
**Dairy-Free Alternative:** Substitute non-dairy milk and oil for butter.
**Final Thoughts**
With these suggestions and methods, you can become proficient in preparing flawless scrambled eggs without a nonstick pan. Enjoy experimenting with various flavors and additions to match your preferences.
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