Sunday, May 24, 2009

Jamaican Lentil Burgers

I still have an overwhelmingly large quantity of lentils to use up so I am always looking for fun new recipes to use them in. This sandwich mushes them with rice and spices and forms them into little patties. It took awhile to cook the lentils and the rice (the recipe calls for COOKED lentils and rice, so take that into account) but it was worth it. This was a very yummy sandwich. I didn't have any Jamaican Jerk seasoning and I didn't feel like buying some at the store today so I made some based on a recipe from AllRecipes. I may have added a little too much allspice, but I think that's ok. I'll add less next time. This is a recipe worth keeping.

Notes: The picture in the magazine had lettuce and tomato on the sandwiches, but I didn't put them on because it wasn't in the recipe. So do what you will. Just don't skimp on the mayonnaise! Also, with the seasoning, omit the oil because you aren't rubbing it onto anything - unless you're taking the recipe and using it on meat, in which case use the oil!


Jamaican Lentil Burgers
Adapted from Café Manna

1 teaspoon olive oil
½ large shallot, minced
1 ½ teaspoons grated fresh ginger
1 ½ teaspoons minced garlic
2 tablespoons sodium-free Jamaican Jerk spices, divided (recipe follows)
Cayenne pepper to taste
Salt to taste
1 ½ cups cooked brown rice
1 ¼ cups cooked lentils
¼ carrot, shredded
½ cup dry breadcrumbs
¼ cup chopped parsley
½ tablespoon lime juice
Cooking spray
8 slices seeded rye bread
½ cup light mayonnaise

Heat olive oil in a large nonstick skillet over medium heat. Add shallot, ginger, and garlic, and cook for 2 minutes, stirring frequently. Mix in 1 tablespoon Jamaican Jerk spice, cayenne pepper, and salt and continue cooking until tender, about 2 minutes. Add the rice, lentils, and carrot. Simmer on low heat until thick, about 6 minutes. Pour mixture into a bowl and add breadcrumbs, parsley, and lime juice. Mash together and then shape into four patties.

Heat a non-stick skillet coated with cooking spray over medium heat. Saute patties for 3 minutes on each side. While patties are cooking, mix the mayonnaise and the remaining tablespoon Jamaican Jerk spice. Place each patty on top of a slice of bread. Spread a quarter of the mayonnaise mixture on the remaining slices of bread and place on top of patties.

Yield: 4 servings

Jamaican Jerk Seasoning

"This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place."

2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Yield: 1/4 cup

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