By loof on March 07, 2008
Photo by Enjolinfam
Photo by Enjolinfam
"My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Sandra Organ, Corps de Ballet."
Serving Size: 1 (237 g)
Servings Per Recipe: 5
"Great taste and very filling, I'll definitely be making these again. I made a smaller portion than mentioned, scaled everything down, but found the result quite wet, so needed to add some additional oats, and breadcrumbs to help bind it all together. Still licking my lips while I'm writing this :-)"
"Tasty and packed with iron. I think they need just a little more spice to add some additional flavor, but I'm not sure what spice to recommend. I think that goat cheese might taste good, too, if you mix it in before forming the patties. Also, this made 8 very large patties for us. Made for ZWT8."
"These taste wonderful and are very satisfying. I wish that I had read the reviews before making them blush because the mixture is very soft and wet when made into the patties. I couldn't use the broiler because mine is like a BBQ grill with widely spaced bars and these patties would have fallen right through. Even using the pan fry method I had to leave them cooking longer than I would have liked before I could turn them and they got waaay over dark. A drier mixture would have solved that problem and I would happily have added the flour (I will add some to the leftover mix before using again). They taste great and make a very enjoyable sandwich. Don't let the list of ingredients put you off because they aren't at all difficult to make. I used the food processor to do the mashing so that took almost no time."
"Extremely tasty indeed. Since Stardustannie had experienced difficulty in these holding together, I used my egg-ring method: pressing the required quantity of the mixture into a lightly-oiled non-stick egg ring and then pan-frying the burgers in a non-stick pan. I find that by the time I need to turn them - a little bit fiddly - I can remove the rings as the burgers are cooked on one side and are holding together beautifully. I used unsalted butter rather than margarine (in the ongoing butter versus margarine debate, from what I've read, I'd prefer to use butter in cooking). I omitted the chilli powder and used dried Australian Bush Tomato instead of the tomato paste (personal taste preferences) but otherwise made these exactly to the recipe. Because I'd pan-fried mine, the cheese slice was added after they came out of the pan. These burgers are also great cold or at room temperature. I enjoyed one for lunch next day in a ciabatta roll with baby spinach leaves and tzatziki. I'll certainly be making these again, and the only thing I'll do differently is to double the recipe. I think also, though I'm a confirmed cheese lover, these are delicious enough without the cheese, so - in the interests of health - I'll probably also omit the cheese. Thanks for sharing this super recipe, loof. Made for PRMR."
"These lentil burgers were great! It's not easy for me to find a lentil burger that I love, but I keep trying and I loved this one. The only change I made was to omit the cheese, because I was out, but I'm sure they would've only tasted better with. Thank you loof! Made for 1-2-3 Zaar Tag."
"These burgers had a nice flavour but I found they didn't hold together very well. After the first 2 were cooked I added about a 1/4 cup of wholemeal flour to the mix and made the remaining mixture into "mini patties" these held together much better. Reviewed for the 123 Wonders game."
"I was really impressed with these burgers! I halved the recipe, used toasted oats. Great flavor! Thank you loof! Made for Zaar tag."