Lentil Hamburgers

I have been trying to eat less meat and yesterday I made these wonderful really delicious Lentil hamburgers. I adapted the recipe from this vegetarian version on http://veghunter.wordpress.com/2010/05/13/lentil-patties/

My recipe:

2-1/2 cups water
1  cup uncooked Lentils
3/4 cup bread crumbs
3/4 cup oatmeal
1/2 cup roasted peppers
1/2 red onion
2 tablespoons chives
1/2 cup parmesan cheese
2-1/2 tablespoons chili powder
1 table cumin
1 tablespoon low sodium soy sauce
1/2 cup walnuts
1 egg beaten
olive oil
garlic powder, salt, and pepper to taste


1. Rinse and pick through lentils.  Add water and lentils to saucepan. Bring to a boil. Let boil for 4 minutes. Reduce heat to medium-low, cover, and simmer 30 minutes or until soft and done.  Add more water if needed!  Once done, remove from stove, and let cool 10 minutes.

2. Grind together the dry ingredients Bread crumbs, oats, chili powder, cumin, galic powder, salt and peper, well blended.  Put in a large bowl

3. Grind together roasted peppers, onion, chives, and parmesan cheese until well blended. add to the dry in bowl

4. Add the cooked lentils, egg and soy sauce. I also added a dash of olive oil  Mix all together well.  Once all well combined, form into “patties”.

5 You can fry in a small amount of oil 1 to 2 min each side, or bake at 200 degrees F for 15 minutes. I baked and before baking, I lined the cookie sheet with oven paper, then placed the patties and drizzled more olive oil on them before baking.

I then served on a bed of lettuce with mint yogurt sauce.
Mint Yogurt Sauce

Take Total 0% Greek yogurt, add mint leaves, garlic, parsley salt pepper and some paprika.  Mix up and set in frig for at least 30 minutes.

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Riviera Pan Bagnat by Mary Leonardi-Cattolica Sansen

Riviera Pan Bagnat

Pan bagnat means wet bread in French and is a a fairly common sandwich found along the French and Italian riviera. Some people credit this as an Italian dish, but it actually comes from Nice, about 100 miles from here. This is an authentic version with a few Genovese additions. Or at least this Genovese’s additions;-) At one time Nice was part of the Republic of Genova, and later part of Italy. It’s where Garibaldi was born. OK, history lesson over, here’s the recipe;-)

Makes 4 4″x4″ sandwiches

1 1/4 sheet of fresh focaccia sliced in long quarters
1 clove garlic, peeled and halved

Filling – Salade Nicoise (Note: authentic salade nicoise never has cooked vegetables in it. No potatoes, no green beans, no fresh tuna)

1/2 cup pitted riviera olives, here I used nicoise and taggiasche, always black.
3-4 small tomatoes, cubed, salted and drained
2 marinated artichokes, cubed
1 cucumber, peeled cored and cubed
2 hard boiled eggs, quartered
2 Tbsp. salted capers, preferably Pantelleria, soaked, rinsed and drained
4 salted anchovies, cleaned, rinsed and quartered
OR (never both, what a sacrilege!)
1/2 cup canned or jarred tuna
1/4 cup small leaf basil, preferably from Pra.
1/2 cup fresh young fava beans, removed from the pods and peeled…or squeezed, as you prefer
Salt and pepper to taste

Mix ingredients together and liberally coat with a nicoise or taggiasche olive oil, or with 1/3 of the vinaigrette


1/4 cup red wine vinegar
3/4 cup riviera olive oil
1/2 tsp dijon mustard
salt and pepper

Whisk vinegar, mustard, salt and pepper together. Slowly add the oil and whisk until emulsified. There will be plenty left over for another salad.


Split the focaccia in half down the middle. This is hard to do with the real thing, so I typically slice off the bottom crust and use two pieces together. Rub liberally with garlic. If you’ve only used olive oil on your salad nicoise (which is the way salade nicoise is eaten), splash about 2 tsps of red wine vinegar on the focaccia. Otherwise, splash some of the vinaigrette on the bread.

Add the filling, wrap tightly in paper, and allow to sit for about an hour so the bread soaks up all the juices. When ready to eat, cover yourself in plastic, unwrap the top half and enjoy. Failure to heed my final instructions will result in you wearing salade nicoise for the rest of the day.

Pork “Banh Mi” by Amber

Pork “Banh Mi” (inspired by it anyway!)

300 grams of sliced pork (labeled tagliata, pork loin or filet)
2 tablespoons Fish sauce
2 tablespoons Maple Syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly

To assemble sandwich:
Slices of your favorite bread (baguette or sourdough work perfect)
Quick Pickled slaw
Sliced Cucumbers
Cilantro (optional)

Combine all in marinade ingredients, add pork and let marinate. The longer the better. (I did overnight.)

For pickled slaw
Thinly slice cabbage, carrots, red pepper and green onion. Let sit in sweetened rice vinegar or vinegar with a spoon or two of sugar.

When you are ready to eat, cook slices of pork over very high heat in a bit of vegetable oil until done. Assemble sandwich. Eat and enjoy or wrap in kitchen paper and take to the park!

Marinade ingredients and idea from: http://food52.com/recipes/4817_caramelized_pork_bnh_m

BLTC sandwich with homemade Pugliese bread by Dwight Stanford

BLTC sandwich with homemade Pugliese bread by Dwight Stanford

Classic, but simple, better with homegrown, but hey, you guys forced me. BLTC sandwich with homemade Pugliese bread.


Toast the bread both sides with a stovetop grill pan and after one side is toasted put on the cheese of your choice: I used Corno d’Abruzzo, Cook the pancetta, thinly sliced until crisp and add them then the tomatoes (hothouse tomatoes are a bit better with a pizzicato di sale) and the lettuce and mayonnaise for lubrication. Buono!






1 large can (800 gr) whole tomatoes
5-10 Piccadilly or cherry tomatoes, (skin removed by dropping in boiling water for 30 secs then peel)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1 small to med onion, chopped fine
3-4) cups chicken or veg stock, divided
Salt and black pepper Deseed tomatoes reserving all liquid. (Easy to do over a strainer.)
Roast for 15 minutes at 400 degrees but do not burn!
Heat oil and butter in pan, and add chopped onions and sauté until soft. (you can add broth if there seems to be too little fat.)
When onions are soft, add flour and butter and make roux by whisking.
Once flour is “cooked,” add 2-3 cups of broth slowly whisking the whole time. The soup should seem slightly thick.
Add tomatoes, salt and pepper.
Simmer until flavors have fully combined – about 20-30 mins. Use immersion blender to fully blend soup. If soup looks too thick or tastes too rich, add the rest of the broth until desired consistency and re-blend.
Serve with your favorite grilled cheese.
I made two: classic cheddar and another with mozzarella and cime di rapa/ broccoli rabe

Salmon Burgers with Hoisin Barbecue Sauce, Asian Slaw by Mary Leonardi-Cattolica Sansen

Salmon Burgers with Hoisin Barbecue Sauce, Asian Slaw and Homemade Hamburger Buns Mary Leonardi-Cattolica Sansen

Adapted from Bobby Flay’s Burgers, Fries and Shakes

BBQ Sauce

2 Tbsp Peanut oil
2 large shallots coarsely chopped
2 large garlic cloves coarsely chopped
1/2 cup hoisin sauce
2 Tbsp ketchup
2 Tbsp honey
2 tsp soy sauce
2 tsp fish sauce
1 Tbsp rice wine vinegar

Salmon burgers

1/2 kg fresh salmon
2 Tbsp peanut oil
Salt and pepper

Asian Slaw

3 Tbsp peanut oil
1 Tbsp lime juice
1 tsp toasted sesame oil
1 1/2 tsp salt
1 garlic clove minced
2 cups shredded purple cabbage
1 cup shredded green cabbage
2 scallions shredded
1/4 cup minced fresh cilantro

BBQ Sauce

Heat the oil over low heat then add the garlic and shallots and saute until the shallots are translucent. Add the remaining ingredients and cook slowly over low heat until the mixture thickens being sure to stir often. About 10 minutes. Allow to cool completely before using.

Asian Slaw

Combine the oils, lime juice, salt and garlic and whisk until thick and creamy. Combine the cabbages, scallions and cilantro in a large bowl. Pour on the dressing and mix thoroughly. Refrigerate for 1 hour before using.

Salmon burgers

Hand chop the salmon into largish chunks, no bigger than the size of a 20 centesimi. Add the oil, pepper and salt and mix to combine. Form the salmon into 4-6 patties. To form stable patties, use cake rings or entrement rings if you have them. An alternative would be using empty cans the size of a tuna can where the top and bottom have been cut off. Pack the salmon tightly into the rings, 1-1 1/2 inches (2-3 cm) high. Refrigerate for at least 30 min. Heat peanut oil until shimmering. Slide the patties in their rings into the pan. Cook on the first side until golden, and beginning to cook up the inside of the rings, about 3 minutes. Carefully remove the rings, and very carefully, using two spatulas if necessary, flip the patties. Brush the top with the barbecue sauce. Cook on the other side until golden, another 3 minutes. Flip once more having brushed each side with the sauce and cook briefly, 30 seconds or so on each side.

Serve in a hamburger bun with a spoonful of bbq sauce and some asian slaw on top.