What better way to ease back into this whole blogging thing than with a meal that is similarly simple and straightforward? Today I was in the mood for a summery dinner because it has been GORGEOUS here, with highs in the 80's every day since the beginning of April. I spent the day with my windows open, listening to music and having solo dance parties and just generally pretending that I was a character in a Zoey Deschanel movie.
So anyway, what's more summery and low-key than burgers and fries? Of course I adapted that classic combination to be a little healthier and, of course, vegetarian. I adapted a Martha Stewart lentil burger recipe, and served crispy burgers on toasted whole wheat buns, topped with goat cheese, spinach, dijon mustard and sweet onion slices. Plus, I think I discovered the secret to perfect oven fries: just keep baking them. Before, I always got impatient and took the fries out before their outsides got sufficiently crispy--you just have to believe! And leave them in the oven for like an hour. I rounded out the meal with some realllly good strawberries. Good call on my part, I gotta say.
Lentil Burgers (adapted from this Martha Stewart Recipe)
Makes 3-4 burgers
1 Wheat Hamburger Bun
1 Can Lentils (16 oz) (rinsed and drained)
1 Egg (pasture-raised eggs are the most humane and the tastiest)
2 Scallions, chopped
1/2 c. Parsley, chopped
2 tbsp. olive oil
Buns, toppings & condiments of your choice
1. Tear the hamburger bun into large pieces and throw it in the food processor. Process into coarse bread crumbs. Add lentils, egg, scallions, and parsley, plus a healthy dose of salt and pepper. Process everything into a coarse paste.
2. Heat the olive oil in a cast-iron skillet over medium heat. For the lentil paste into 3-4 patties and carefully transfer to hot oil with a wooden turner. Cook 4 minutes or until well-browned and crisp, turn carefully. Cook another 4 minutes, then remove and drain on a plate lined with paper towel.
3. Toast up those buns, top your burger how you like it, and enjoy!
3 large Russet Potatoes
2-3 tbsp. Olive Oil
1. Pre-heat oven to 425. Peel the potatoes if you want to. Cut potatoes into slices length-wise, then turn and slice again.
2. Arrange potatoes on a large rimmed baking sheet lined in parchment paper. Drizzle with oil, sprinkle liberally with salt, and toss to coat.
3. Stick the fries in the oven for about an our. Check them every 20 minutes or so to flip the potatoes and make sure they're evenly browned. Don't give up.
4. Remove from the oven, eat way too many dipped in organic ketchup.
Okay, GLEE IS ON!!! I'm so psyched it's back! Gotta go!