Armenian Lentil Burgers
from Veggie Burgers Every Which Way, Lukas Volger, Wakefield Press, 2010.
Being a great fan of burgers I was pleased to find this book. What a variety of vegetarian burgers are featured in it. There are burgers based on beans, grains and nuts; there are burgers with a vegetable base; and there are burgers made from tofu, seitan, tempeh and TVP. All in all I counted 30 different burgers. There’s enough there to satisfy any fan.
I decided on the Armenian lentil burgers because there were lentils in the pantry and I was having a bit of a lentil phase. Once the lentils were cooked the burgers were quite easy to put together. It was suggested that they be served with a cucumber-yoghurt sauce, an easy one to make.
The burgers were tasty and the sauce went well with them. They were, however, a little on the dry side and somewhat heavy.
I served them with a Country Salad with Peppers and Chillies from Tagines & Couscous.
Ease of cooking: ✔✔✔
Country Salad with Peppers and Chillies
from Tagines & Couscous, Ghillie Başan, Ryland Peters and Small, 2010.
This salad looked as though it would be a good accompaniment for Armenian burgers made with lentils. The salad was composed of red onions, red and green capsicums, green chillies, celery, garlic and mint and parsley. Oil and lemon juice finished it off.
The fresh crunchy salad went well with the lentil burger and its cucumber yoghurt sauce.
Ease of cooking: ✔✔✔✔
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