Sometimes I want to cook something that is quick but is not meat or pasta. Something healthy and possibly vegetarian, but not quite rabbit food like salad. And more often than not I feel like I am always eating the same things and my diet is not varied enough. And then a light goes off in my head: legumes!
And then I decide to make burgers! But not your regular beef burger, or its lighter and often much drier cousin the turkey burger, but a truly delicious vegetarian burger. And for vegetarian burger nothing works better than lentils. I find that chickpeas tend to be too dry and beans are a bit too soft, but lentils are the perfect medium.
And this time I also made oven fries and homemade balsamic vinegar ketchup. Basically a fast food meal without much of the trans fats, sugars and chemicals.
Vegetarian burgers with oven fries and balsamic vinegar ketchup
- If you are using canned lentils rinse them well, if you are cooking them specifically for the recipe add a bit of garlic or onion to the lentils while cooking for added flavor and over- rather than under-cook them.
- Blend the cooked lentils and mix them with the egg and enough breadcrumbs to keep the mixture from sticking. Add salt and pepper to taste.
- Form into 4 patties and grill or cook in a non stick pan without adding any fat 10 minues per side. You can also cook them in the oven, remembering to flip them half way through cooking.
- Serve hot.
- Cut the potatoes into wedges and place them on an aluminum oven dish.
- Add just enough olive oil to cat them (about 1 tbsp). If using, add sage, rosemary and pepper and mix well.
- Place in a 375F oven for about 30 minutes or until soft. For extra crispiness turn on the broiler for the last 5 minutes.
- Add salt and serve hot.
Balsamic vinegar ketchup:
- In a small pot mix all the ingredients (adding more or less of the sugar and the vinegar depending on the acidity of the tomatoes) and cook until reduced (15-30 minutes).