Lately, I've been making all sorts of burgers. Delicious, flavorful burgers.
Oh wait. Not this kind:
MEATLESS burgers! Veggie burgers! Yes!
Don't run screaming. These taste nothing like beef, and I don't eat them like they should taste like beef. They are not cow-replacements, or those weird frozen veggie things.
This week, I made falafel burgers and ate them in a pita with yogurt sauce (Greek yogurt, scallions, parsley, and salt). I made kidney bean burgers using that recipe a couple of weeks ago (with the beans replacing chick peas, naturally), and they were delicious with veggies, salsa, chips, and cheese. I'm going to experiment with mini black bean burgers (and salsa) as appetizers for a book club meeting next week--I'll post the results (if they are worth sharing).
An old stand-by is lentil burgers, from Women's Running magazine from May/June 2010. It's an easy, delicious recipe.
1 cup cooked lentils
1 diced onion
1/2 cup rolled oats
2 chopped garlic cloves
1 Tbsp cumin
1/2 tsp cayenne powder
salt and pepper to taste
Combine everything in a food processor:
Form into patties. Heat a bit of oil and cook the patties over medium-high heat for three to four minutes per side.
Serve on a bun, with some grains, or just some vegetables and greek yogurt.
Veggies like kale chips! Take this:
And bake it 'til it's crispy:
I'm going to run again tomorrow, for the first time since the race. It's been a great little break, but I'm ready to MOVE!