Serves 4
The vibrant yellow salsa with a sweet kick from pineapple is a fetching contrast to the fibre-packed lentil burgers. More common green lentils can be substituted for the black ones, but they tend to produce moister burgers so you may need to add some additional wheatgerm to offset this. Uncooked burgers can be made up to three days in advance and cooked as needed.
1 cup (250 ml) black beluga lentils, rinsed
1 1/2 cups (325 ml) finely diced pineapple
1 yellow capsicum, finely diced
1/2 cup (125 ml) finely diced Spanish onion
1/3 cup (80 ml) fresh chopped coriander
1 jalapeño pepper, seeded and minced
2 Tbsp (40 ml) dried unsweetened coconut
Zest of 1 lime
Juice of 1/2 lime
1/2 cup (125 ml) wheatgerm
1/2 cup (125 ml) grated parmesan cheese
1/3 cup (80 ml) flat-leaf parsley
1 large free-range egg
2 garlic cloves, crushed
1 1/2 Tbsp (30 ml) balsamic vinegar
3 tsp (15 ml) Dijon mustard
1/2 tsp (2 ml) cumin powder
Juice of 1/2 lemon
1/4 tsp (1 ml) freshly ground black pepper
1/3 cup (80 ml) chopped walnuts
2/3 cup (160 ml) pitted kalamata olives, finely chopped
3 tsp (15 ml) grapeseed oil, for frying
Place lentils and 2 1/2 cups (625 ml) water in medium saucepan, bring to a boil and simmer until lentils are tender, about 20 minutes. Drain and let cool slightly.
Meanwhile, make salsa by combining pineapple, yellow capsicum, onion, coriander, jalapeño, coconut, lime zest and lime juice in large bowl.
Add 1 1/2 cups (350 ml) of cooked lentils to food processor along with wheatgerm, parmesan, parsley, egg, garlic, balsamic vinegar, mustard, cumin, lemon juice and black pepper. Blend until mixture is only slightly grainy. Add remaining lentils, walnuts and olives and pulse until they are incorporated into mixture. Form into 8 equal-sized patties, about 1 in (2.5 cm) thick.
Cook patties, in batches if necessary, in frying pan over medium heat with oil for 3 minutes per side. Or prepare burgers in a 350 F (180 C) oven for 10 minutes, flipping halfway through baking time. Overcooking will result in dry burgers, so cook them just until browned on the outside but still slightly moist.
Serve lentil burgers topped with salsa.
Each serving contains: 1972 kilojoules; 26 g protein; 18 g total fat (6 g sat. fat, 0 g trans fat); 58 g total carbohydrates (9 g sugars, 15 g fibre); 447 mg sodium
source: "Colour Your Plate", alive Australia #18, Summer 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.