Lentil Burgers for 4th of July

Call me un-American but I don’t enjoy a big, juicy beef burger like many people do. What to eat for Fourth of July then, when people roll out grills, pop open beers and chow down on burgers, hotdogs and steaks galore....

The good news is that burgers are not just for meat-lovers anymore. The definition of what constitutes a burger has become very broad over the years. Unusual topping combinations and different burger patties of all different flavors and textures are in demand.

Over the years, I have had good veggie burgers that are flavorful, moist, and pleasantly textured, and not-so-good ones that are bland and readily fall apart. I’m a traditionalist when it comes to burger fix-ins--crisp vegetables, moist toasty buns, ketchup and a grainy mustard are essential.

I have always been curious to know when the hamburger became an icon for American food and how the classic hamburger came to be a beef patty sandwiched between two sesame buns with condiments such as lettuce, tomato, pickles, ketchup and mustard.

The origin of the original hamburger remains debatable. The word hamburger actually predates the idea of putting beef between a bun. It originates from “hamburg steak” from Germans in Hamburg who would shred and season low-quality beef to make it more palatable. In the 1850‘s, immigrants to the United States from German-speaking countries brought the hamburg steak with them and it became a standard meal among the lower classes.

There is a dispute as to who invented the hamburger as we know it. Several families from across the country claim to have come up with the bun-and-burger patty idea. All stories take place around the first part of the 20th century, at a time when thrift, ingenuity and convenience were dominating principles.

The family of Oscar Weber Bilby claim to have served the first burger in Tulsa, Oklahoma in 1891. Grandpa Oscar’s story also explains how the American tradition of grilling on July 4th may have evolved:

"Grandpa himself told me that [...] he took up a chunk of iron and made himself a big ol' grill [...] and when those coals were glowing hot, he took some ground Angus meat and fired up a big batch of hamburgers. When they were cooked all good and juicy, he put them on my Grandma Fanny's homemade yeast buns - the best buns in all the world, made from her own secret recipe. He served those burgers on buns to neighbors and friends under a grove of pecan trees . . . They couldn't get enough, so Grandpa hosted another big feed. He did that every Fourth of July [...]."

In 1933, Oscar opened the first hamburger stand in Tulsa called Weber’s Superior Root Beer Stand. Throughout the 1930s, drive-in hamburger restaurants sprang up all across the country. By the 1950s, the hamburger was an American icon. In 1948, the first McDonald’s was opened in San Bernadino, California...and the rest is history.

In celebration of July 4th I am going to share my lentil burger recipe. I’ve experimented with different ingredients and have found that mashed lentils, thickened with old-fashioned oats make for a well-textured, tasty and nutritious burger. Good-quality buns and spreads are essential for a top-notch burger, as are fresh vegetables. If you want to be even more ambitious, you can try and make homemade pickles , ketchup, or buns.

A mixed greens salad and homemade fries make for great sides. My personal favorite are spicy sweet potato fries (see recipe below).

Lentil Burger

Makes 4 burgers.

A convenient source of cooked lentils is Trader Joe's

1/2 cup old-fashioned rolled oats

2 cups cooked lentils

1 organic egg

1 teaspoon sea salt

1 medium onion, finely chopped

1 garlic clove, minced

2 tablespoons parsley leaves, chopped

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper

1 tablespoons olive oil

1. Pulse oatmeal in a food processor a few times until the oats break up into smaller pieces. Set aside in a small bowl.

2. Combine lentils, egg and salt in a food processor and pulse until chunky but not pureed.

3. Place lentil mixture in a large bowl and stir in oats and remaining ingredients. Combine well and let it is for 10 minutes.

5. Divide mixture evenly into 4 balls. Shape each into a patty.

4. Place a large cast iron skillet over medium heat; drizzle with olive oil. When hot, add patties, cook 7 minutes undisturbed until browned (lower heat if burgers start getting too brown). Carefully flip over and cook 5-7 minutes longer until browned and firm. Serve on a toasted bun with your favorite burger toppings.

Oven baked Sweet Potato Fries

Makes about 4 servings.

2 large sweet potatoes, peeled and cut into 3”x ¾” strips

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon ground coriander

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper (or more to taste)

1. Preheat oven to 425 F. In a small bowl combine the salt with spices; set aside.

2. Place the sweet potatoes in a large bowl. Drizzle with olive oil and sprinkle with spice mixture. Toss to combine.

3. Transfer sweet potatoes to a large baking sheet, making sure the sweet potatoes are not overcrowded and spread in a single layer. Roast 35-40 minutes or until cooked through and lightly browned, turning every 10 minutes.

Lebanese Cooking with Pomegranate Molasses

I bet many people don't realize that some of the most well-known and beloved Middle Eastern dishes in our country are an integral part of the traditional Lebanese cuisine. You have probably heard of and tasted baba ghanouj, hummus and tabbouleh and maybe even kibbeh (bulgur cake) and fattoush (salad with toasted pita). Lebanese food is absolutely delicious and has much in common with that of other Middle Eastern countries, namely Jordan, Syria, Turkey and Palestine---all of which were once part of the Ottoman empire.

The food of Lebanon is particularly known for its use of legumes (garbanzos and lentils), grains (bulgur and rice), lemon, olive oil, yogurt, pomegranate, herbs (parsley and mint), and spices (sumac, cinnamon, cumin). Also, the use of fresh, seasonal vegetables plays an important role in Lebanese cuisine; some of the most prominent include eggplant, bell pepper, cucumber, tomato, zucchini, and spinach.

An important tradition during family gatherings is the practice of mezze--an array of small dishes and appetizers served with drinks. The tradition of mezze has a long history and remains a favorite aspect of the Lebanese meal. It's hard to imagine why not: a variety of tasty foods with different flavors and textures, served with warm, pita-like bread (khobz halabi), accompanied with olives, tomatoes, cucumbers and radishes. This practice is similar to the Spanish tapas or the Italian antipasto.

I have found that the best guide to the cuisine of Lebanon (as well as Morocco and Turkey) is Claudia Roden's Arabesque cookbook. Roden provides the most delicious and traditional recipes of the regions, and gives the reader a picturesque insight into its domestic culture and culinary history.
A distinct ingredient of Lebanese cooking is pomegranate molasses. It is basically the juice of sour pomegranates, boiled down until it is a thick syrup. Pomegranate molasses lends a rich, tart flavor to many traditional dishes and pairs especially well with eggplant and tomatoes. You can find it at most specialty grocery stores, and in fact, Trader Joe's has begun to carry a product called pomegranate syrup which is similar in taste.

The first recipe I want to share with you is one of the best lentil dishes I have tasted. It was published in Food and Wine by Musa Dagdeviren, chef-owner of three famous kebab houses in Istanbul. The recipe calls for a generous amount of pomegranate molasses, which is drizzled over a stew of lentils, eggplant, tomatoes and green chilies. I love the way that the ingredients are layered so that the flavors and textures of the different ingredients stay distinct.


Eggplant and Lentil Stew with Pomegranate Molasses
From Food and Wine
Serves 6.

One 1 1/2-pound long, narrow eggplant
Salt
1/2 cup lentils
Water
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
4 medium garlic cloves, minced
2 medium tomatoes, chopped
2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
2 tablespoons chopped mint leaves
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper
1/4 cup pomegranate molasses

1. Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.
2. Meanwhile, in a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.
3. Coat a small enameled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.
4. Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
5. Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm or at room temperature.

The other recipe I want to share is my own creation, based on the traditional flavors of Lebanon. Spicy arugula, tomatoes and roasted eggplant are dressed with a tangy pomegranate molasses dressing and topped with feta crumbles and fresh mint and parsley.



Lebanese Salad in Lavash
This recipe is perfect for lunch or a light dinner. The salad can also be served in a bowl with warm flat bread on the side. I enjoyed mine with a side of crunchy Persian cucumbers and tabbouleh.

Makes 4 half wraps.
Serves 2-4.

1 large eggplant
extra virgin olive oil
sea salt and freshly ground pepper
2 tablespoons pomegranate molasses
juice of 1/2 lemon
1 clove garlic, minced
2 9 x 10-inch sheets of lavash
1 cup arugula
1 medium tomato, thinly sliced
2-3 ounces feta cheese, crumbled
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced

1. Preheat oven to 400 degrees. Line a baking sheet with foil and brush with olive oil.
2. Peel eggplant and cut crosswise into slices about 1/2-inch thick. Place on prepared baking sheet; brush with oil and sprinkle with salt. Bake about 30 minutes, until soft and browned.
3. Meanwhile, in a small bowl whisk together pomegranate molasses, lemon juice, garlic, and 2 tablespoons olive oil. Sprinkle with salt and pepper.
4. For each wrap, arrange 1 sheet of lavash on a work surface and use half the ingredients. Arrange arugula down the center, followed by roasted eggplant and tomatoes. Top with feta cheese and chopped herbs. Drizzle with dressing. Wrap tightly and cut in half.