I love the earthy flavours of lentils and the meatiness of mushrooms. Besides both ingredients being healthy and delicious, they are a hostess’s best friend when entertaining.
One of the things I love to do in summer is have friends around on a Sunday night and to play cards, listen to music and sip long, tall glasses of chilled liquids, with or without anything “spiritual”. The food needs to be easy and I like for everyone to do their own assembly of whatever is on offer and Burgers fit the bill perfectly for me. Everything can be made upfront and the patties cooked just before they need to be served.
I make a variety of homemade burger patties like Thai chicken patties, fabulous big beefy patties, lamb patties and for my vegetarian friends mushroom and lentil burger patties. I like to serve these with different relishes and a slaw made with cabbage, carrots, red onions and a yummy wasabi dressing and if they get lucky a tray of crisp potato wedges to go with that and a tub of frozen yoghurt for dessert…it’s Jenny’s night off!
3 cups shredded white cabbage
1 cup roughly grated carrot
1 cup shredded red cabbage
1 small red onion peeled and very thinly sliced
3 tbls chopped chives
Mix all the ingredients and stir the dressing.
1 cup mayonnaise
1 tsp sesame oil
1 tbls wasabi paste
2 tbls honey
Mix all the ingredients together and stir into the slaw.
© Jenny Morris 2017
Mushroom Lentil Burgers
Preparation time: 20 minutes
Cooking time: 10 minutes
1 tbsp. Canola/olive oil
¾ cup chopped onion
2 garlic cloves, chopped
5 regular or whole-wheat hamburger buns, toasted and divided
200g white button mushrooms, sliced
1x 400g tin lentils, drained
4 tsp. mustard, divided
2 tsp. chopped fresh thyme
½ tsp. freshly ground black pepper
¼ tsp. salt
1 large egg, lightly beaten
30g feta cheese, crumbled
1 ½ tbsp. canola mayonnaise
½ cup rocket
Preheat the grill.
Heat a large non-stick frying pan over medium-high heat. Add 1 tsp. of oil to pan; swirl to coat.
Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1.5cm-thick patty. Heat a large non-stick frying pan over medium-high heat.
Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese.
Place under grill for 2 minutes or until cheese is softened.
Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture.
Top each bottom half of bun with 1 patty.
Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.
A jug of Something Cold
1 cup pure freshly squeezed lemon juice
1 cup caster sugar
1.5 litres tonic water
½ cup chopped fresh mint
Slices of lemon
Any white spirit of your choice (optional)
Stir the lemon juice and sugar together and heat in a small saucepan till the sugar has dissolved. Remove from the heat and cool. Place the lemon syrup into a large jug with lots of ice and give it a good stir. Top up with tonic water, mint and sliced lemon and if you are taking up the spirit option, add that too.
© Jenny Morris 2017
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