If you’ve noticed that my posts have slowed down, it’s because we’re planning a move and I’ve been sidetracked on that project… but the upside is that I’m getting creative with recipes to use up pantry and freezer ingredients.
This week, I made veggie burgers to use up lentils and breadcrumbs in the pantry. Of course, fresh breadcrumbs would be so much better, but that wouldn’t use up the ones sitting on the shelf. The nice thing about veggie burgers is that you can really adapt the flavors to whatever you like. I added in a chopped chili pepper that was growing in our garden, and they are really spicy! I topped them with some sriracha mayo because they can always use some moisture (although I had ketchup on mine because I’m just not a mayo fan).
Veggie Burgers with Sriracha Mayo
1 cup cooked lentils (mine were leftover from a previous dinner, so they had diced carrots and onions in them as well), mashed a bit
2 cups diced mushrooms
1/2 onion, minced
1 teaspoon garlic, minced
1 chili pepper, minced
1/2 cup fresh breadcrumbs (or dried, but fresh are better)
2 eggs, beaten
2 tablespoons goat cheese
1 tablespoon mayo
1 teaspoon sriracha
Saute the onion in a little olive oil to soften. Add the garlic, chili pepper and mushrooms and allow to soften and start to brown. Remove from heat and add to lentils in a large bowl. Add in the breadcrumbs, goat cheese, and eggs and stir to combine. Refrigerate for an hour, until cold.
In a small bowl, combine the mayo and sriracha and stir together. Reserve for topping.
Form mixture into patties and saute in some olive oil for 2 minutes on each side, until browned. Bake in a 400 degree oven for 15 minutes, until they are cooked all the way through. Serve on a toasted bun with the topping of your choice.