Armenian Lentil Burger

This is a burger for the book I've been working on. Forgive the laundry list of ingredients—it's definitely not a complicated recipe: You cook the lentils with some aromatics, then fry an onion with some spices, blitz the cooked onion and beans and some eggs in a food processor (though last week I made this with my friend Emily, who owns a meat grinder attachment for her Kitchen Aide, and—wow!—what a terrific way to make a veggie burger!), then shape the mixture into patties, and then cook them.

Now I've not been to Armenia before and I have very (very) limited experience with Armenian food. The inspiration for this burger comes from an Armenian friend who, when she learned about this book, insisted that an Armenian burger be included. And she was onto something! The allspice and cinnamon and clove lend a warming, even slightly numbing quality that is delicious. But do let me know if you make this and have any suggestions.

Armenian Lentil Burger

1 cup French lentils
2 T plus 1 t olive or grapeseed oil
1/2 onion, sliced into two quarters from the stem
2 whole cloves
1-inch piece ginger, sliced into two pieces
2 cloves garlic, smashed
1 cinnamon stick
bay leaf
1 T olive oil
1 onion, chopped
1-3/4 t ground allspice
1/2 t ground cinnamon
2 pinches ground cloves
pinch cayenne
3 cloves garlic, minced
2 t grated fresh ginger
2 eggs
1/2 t salt
squeeze lemon
3/4 cup toasted breadcrumbs

Pick through the lentils and rinse thoroughly. Stud each of the onion quarters with a clove. In a lidded medium saucepan, heat the 1 teaspoon oil over medium high heat. Add the onion quarters, ginger pieces, garlic cloves, cinnamon stick, and bay leaf. Stir, then cover and cook for one minute, until fragrant. Add the lentils and 2 cups water. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 15-20 minutes, until the lentils are tender. Discard the aromatics (the onion, ginger, garlic, cinnamon stick, and bay leaf) and pour off any excess liquid.

Heat the remaining 2 tablespoons of oil over medium-low heat. Add the chopped onion, ground allspice, ground cinnamon, ground cloves and cayenne. Fry for about 12 minutes, stirring frequently, until the onions begin to caramelize. Reduce the heat and add the garlic and ginger. Cook for about five minutes more, until the onions are fully cooked.

Set aside 1/2 cup of the cooked lentils. In a food processor, combine the remaining lentils, eggs, and onions, and pulse until thoroughly combined. Transfer to a mixing bowl. Add the reserved lentils, salt, lemon juice, and breadcrumbs. Adjust seasonings. Using your hands, shape the mixture into four large or six medium patties (or if you want to mimic the photo, you can make about a dozen mini-burgers).

To panfry: heat two tablespoons olive, grapeseed, or vegetable oil in a skillet over medium heat. Add the burgers, in batches if necessary to avoid crowding, cooking 5 to 6 minutes on each side until browned and firmed.

To bake: Preheat oven 350-degrees. Place burgers on a lightly greased baking sheet for 15-20 minutes, until browned and firmed in the middle. Flip them over halfway through the baking time.

Crispy vegetables are wonderful with this—slices of cucumber and radish and romaine and red onion—on a toasted bun or stuffed into a warm pita. It’s also good with this easy yogurt sauce:

1/2 red onion, minced
2 t lemon juice
1/2 t salt
1 small cucumber
1 cup Greek-style plain yogurt
1/4 cup chopped fresh mint (loosely packed)
pinch cayenne

Combine the red onion and lemon juice and salt. Let stand while you grate or finely chop the cucumber. Stir in remaining ingredients. Adjust seasonings and serve.

MEATBALL CHALLENGE!!!!!!! Entry one.

Ingredients

• 1 pound mince (serves 2)
• 1 onion
• half a red pepper
• 4-6 mushrooms
• natural yoghurt
• tin condensed tomato soup
• couscous.
• olive oil
• water
• salt/pepper/herbs (basil, coriander etc).

Can use any kind of pan, but best is a wide low saucepan, with a lid. This gets very splashy!

1. Peel and chop the onion. Mix it in with the mince meat in a bowl. Then, with your hands, role the mincemeat into 6 balls.

2. Heat some olive oil in the pan. Gently place the meatballs into the pan. Let them brown on one side, and then gently turn them every 3 or 4 minutes until all sides of the meatballs are browned.

3. Boil some water, and add to the condensed soup (the amount of water doesn't matter here as you will be adding more as you need while cooking). Pour the mixture into the saucepan with the meatballs. Stir everything, making sure the meatballs are fully coated in the soup. If the soup is quite thick you can add some more water and stir.

4. Put the lid on the saucepan and allow the mixture to boil then bring down to simmer. The meatballs should cook like this for 45 minutes, to make sure they are cooked right through, while you keep stirring and adding more ingredients into the sauce.

5. Chop the pepper and mushrooms (or indeed any other veggie you want...courgette would be good!), and add them into the saucepan. Add in the pepper, salt and all herbs. Stir everything.

6. While cooking, if the mixture becomes too thick, mix in some water slowly.

7. When 10 minutes are left, mix in 2 tablespoons of natural yoghurt. Cover the saucepan and allow to cook for the remaining time.

8. For the remaining time, prepare the couscous.

9. To serve, place the couscous in a bowl, then spoon the meatballs on top, 3 each. Spoon the sauce and vegetables on top of the meatballs. Finish with one spoonful of natural yoghurt, a sprinkling of pepper and a little coriander.