Okay, it’s a bit of a stretch.
But this afternoon, I spent some time doing two things: making veggie burgers, and obsessively taking pictures of the birds that have officially taken over our yard. We’ve put feeders in the front yard, side yard, and backyard, and I guess word of the all-you-can-eat buffet has gotten out, because there are birds EVERYWHERE!!
This guy was cracking me up:
He kept puffing out his feathers. Maybe some sort of mating move? Or maybe he was just trying to get me to stop taking pictures.
But enough about the birds. Let’s get to the burgers.
I’ve been meaning to make some veggie burgers to freeze for our post-baby dinners, and I finally got around to it this afternoon. I was kind of flying by the seat of my pants making these burgers, but they turned out good!
First, I cooked up about 3/4 cup of brown lentils. While the lentils were cooking, I minced a small onion, a few carrots, spinach, and some red bell pepper, then sauteed them in olive oil. After the veggies were cooked and soft, I combined them in the food processor with a can of drained kidney beans, plus a nice sprinkle of garlic salt and a handful of fresh parsley, which ultimately looked like this:
Once the lentils were totally cooked (almost to the point of being mushy), I added them to the rest of the beans and veggies.
I added about 1/2 cup of breadcrumbs so that the burgers weren’t overly-moist, and…that’s about it! Formed them into burgers and voila! I saved four for the freezer (layered between parchment paper), and cooked up the rest for us to enjoy now.
To cook them, I seared them in a pan on the stove first:
…and then cooked them for about 10 minutes in the oven to finish off the cooking.
The final burgers:
….were very tasty! Especially when topped with a nice dose of cheddar cheese:
Hope you had a good Monday!