Summertime means burgers on the grill on regular rotation. But how about switching up your traditional beef burger to a healthier alternative? Bassel Osmani, co-owner/founder of Pita Jungle, shares a nutritious stand-in for your usual burger recipe.
Start to finish: 5-10 minutes*
Servings: 1-2 full-size burgers, or 3-4 mini burgers
1 cup cooked lentils
1 cup cooked brown rice
1/4 cup diced radish
1/4 cup diced jalapeño
2 tablespoons caramelized onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon onion powder
Place all ingredients in a food processor. Pulse for 3 seconds, 3-4 times. Remove the mixture and form into ball(s). Ball(s) should be 6-8 oz. in weight, depending on if full-size or mini burgers are desired).
Flatten each ball into a patty. In a pan or on a flat griddle, brown the patty with a little bit of olive oil.
Select buns (or a leafy wrap) of your choice and garnish with your favorite toppings. Pita Jungle suggests thinly sliced radishes, sprinkles of sumac, mint leaves, and a couple drops of pomegranate molasses.
*Time based on pre-cooked lentils, brown rice, and caramelized onion. Allow for approx. 45 minutes to cook the lentils and rice, and 10 minutes to caramelize the onion. For the onion, use a small pan or skillet and cook the raw onion (thinly sliced) on medium-high heat until it becomes dark brown and somewhat soft. Add just enough olive oil to coat it and cook – stirring often – for an additional 5 minutes.
How to make the tequila-infused cocktail, just in time for game day.
Serve this holiday favorite with a green chili demi-glace.
Soon to become your new holiday tradition, this delicious seasonal vegetable becomes sweet and nutty when browned.
A classic dip that delivers a taste of New Orleans for cooler weather.