Today, I'd like to share with you a recipe for Chicken and Lentil Burger. Of course I had to put my own spin on this by adding sundried tomato and goat cheese spread. Other than that, I pretty much followed Everyday Food's recipe, and it turned out great!
A few notes:
1. Although I almost always buy canned beans, I would never buy canned lentils. Lentils cook in about 20 minutes, and are so much better when you make them yourself. To get 2 cups of cooked lentils, start with about 3/4 to 1 cup of dry lentils.
2. Regular packages of ground chicken are usually one pound, and not 3/4 pound, as the recipe calls for, so I used the entire pound of ground chicken.
3. I also added more cilantro and used Sandwich Thins instead of English muffins.
4. I served this burger with Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes.
Chicken and Lentil Burgers with Sundried Tomato & Goat Cheese Spread
Slightly adapted from Everyday Food Magazine recipe
makes 6 burgers
Ingredients
3 teaspoons olive oil
1 medium onion, chopped
3/4 teaspoons cumin
1 pound ground chicken
2 cups cooked lentils
3 tablespoons fresh breadcrumbs (I used challah)
1 large egg
2 tablespoons chopped cilantro
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
8 sundried tomato halves
3 tablespoons goat cheese
lettuce
6 Sandwich Thins
Directions
1. In a large nonstick skillet, heat 1 teaspoon of olive oil. Add onion and saute for about 7 minutes, until golden brown. Add cumin, and cook for another minute.
2. Transfer the onions to a bowl with ground chicken, lentils, breadcrumbs, egg, cilantro, salt & pepper. Combine.
3. Make 6 patties and cook them in the remaining oil for 4-5 minutes on each side.
4. In a food processor, puree sundried tomatoes with goat cheese.
5. Toast the buns and spread the bottom half with sundried tomato & goat cheese mixture. Add the chicken and lentil burger, lettuce, and top with the other half of the bun.
I really liked the flavor of these burgers. If you want to add a bit of heat, add a few chipotle in adobo sauce either to the spread or to the chicken/lentil mixture. These would also be good as meatballs.
I want to wish everyone a very Happy Hanukkah! Hope it brings small and big miracles into your lives. For those celebrating Christmas, have a great time with your family and friends.
11 comments:
This looks delicious! I'd serve with spinach and sweet potato fries on the side for a nutritious yet decadent dinner! WOW!
Mmmm this looks fantastic! Want to try it.
I tore this recipe out too, but haven't tried it yet. I didn't even notice that it called for canned lentils. Gross. The spread that you added sounds great!
I also am planning on making leek/mushroom gratin from that issue…and maybe a pork roast with tomatoes. Gross re canned lentils indeed!
Sounds yummy. I want to try to make lentils now. Didn't know they cooked so quickly. Sounds as easy as making rice.
it totally is! add some salt to the water for sure and maybe some spices/herbs, or even 1/4 of an onion.
Happy Hanukkah!! Thank you for this recipe. Perhaps the leftover latkes I have would go well with this burger..kind of like Jewish french fries.
that's an excellent idea!
Waw, Olga! What a superb tasty & juicy looking burger! I have never put lentils in a burger before! Now, that's going to change!! Another beautiful & appetizing creation of yours!
MMMMMMMMM,....A Happy belated Hannukah!!!
This looks delicious, but I have to convince my husband it's edible. He's a "beef hamburger only" kind of guy. Thanks for the recipe.
good luck!! It's definitely edible. Maybe start him out with a turkey or chicken burger and then add some lentils.
Post a Comment