Food and Drink, Guest Bloggers, Secrets of an Astoria Chef, Vegetarian and Vegan Apr 16, 2013 Secrets of An Astoria Chef – Red Lentil Burgers Our Astoria chef, Clare, has created a wonderful veggie (and vegan) friendly dish in red lentil burgers, an homage to Mundo’s beloved Red Sonja. Share this Scoop by WHA Guest total shares! Twitter Facebook Email Print Our Astoria chef, Clare, has created a wonderful veggie (and vegan) friendly dish in red lentil burgers, an homage to Mundo’s beloved Red Sonja. by WHA Guest Share this Scoop total shares! Twitter Facebook Email Print Related scoops ICYMI, QWNS Cafe is Open Best of Astoria 2016- Mackenzi’s Picks A Casual Pizza Party at Post Scriptum Pizza Shop Red Lentil Burgers. Image source: Clare Langan This veggie burger was inspired by the infamous Red Sonja at Mundo, the popular restaurant eatery now occupied by Mezze Place. An unassuming mixture of red lentils, bulgur, scallions, parsley and lots of lemon, the dish was a must-try. My riff includes a few more spices, lemon zest and fragrant basmati rice. To keep things vegan-friendly, Iʼve swapped out an egg for ﬂaxseed to bring everything together. Serve these Mundo style in lettuce cups, alongside fresh pita or on top of a salad. Red Lentil Burgers 3 scallions, trimmed, white and green parts chopped 1 clove of garlic 1 tablespoon olive oil 1/2 teaspoon ground coriander 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 cup parsley leaves Cayenne pepper, to taste 1/2 teaspoon lemon zest 1 1/2 cups cooked red lentils 1 cup cooked rice (leftover works ﬁne, I used basmati) 2 tablespoons ground ﬂaxseed meal Grapeseed oil Serving suggestions: Pita, cucumber, arugula, tomatoes, lemon, tahini First, a note on cooking lentils: bring a small pot of water to a boil. Add about 1 1/2 cups red lentils and simmer until tender. Drain in a fine-mesh sieve, pressing out water. You want them as dry as possible and completely cool before using. In a food processor, combine the scallions, garlic, olive oil, coriander, cumin, salt, parsley, cayenne and lemon zest. Pulse to combine. Add the red lentils, rice and ﬂaxseed. Pulse to combine. You donʼt want it too pureed, just enough so it binds together and forms a tacky mixture. Heat a drizzle of oil in a large oven-proof skillet over med-high heat (I used cast iron). Form the mixture into patties about 1/2” thick. You can make them burger-size or smaller croquettes as I did. Cook the patties a few minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the patties are slightly ﬁrm to the touch (the crust may crack a little). Serve with pita and veggies, on top of a salad or in lettuce cups a la Mundo. Where to buy: Red Lentils, Pita and Rice: Mediterranean Foods Twitter Facebook Email Print Mezze Place. Red SonjaMundored lentil burgersred lentilsveganvegetarian Related scoops ICYMI, QWNS Cafe is Open Best of Astoria 2016- Mackenzi’s Picks A Casual Pizza Party at Post Scriptum Pizza Shop One Comment Prix Fixe - Weekly Queens food blog roundup | Queens NYC April 18th, 2013 […] this week with a lighter alternative to red meat. We Heart Astoria has posted a delicious vegan red lentil burger recipe which would be a great option at a backyard barbecue. The ingredients list may look daunting to […] Reply Leave a Reply to Prix Fixe - Weekly Queens food blog roundup | Queens NYC Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.