Lentil Burger
From the heart of lentil-land, this burger can take on any comers. I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish.
- 2 cups du Puy lentils
- 3 large onions, finely chopped
- 3 ½ tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp herbes de Provence
- 2 tbsp cornstarch
For Frying
- 1/3 cup olive oil
Cook lentils until tender in boiling salted water, about 20 minutes.
Sauté the onions in the olive oil on medium heat until lightly brown, add the garlic, spices and herbs and sauté for 3 more minutes.
Process the lentils in a food processor until a medium meal is obtained.
Add the lentils to the onions and cook for 3 or 4 minutes on medium heat.
Transfer the lentil mix to a bowl and add the cornstarch. Mix thoroughly. The mix will get slightly sticky.
Shape into patties (12 to 16 depending on size).
Fry the patties with olive oil in a cast iron pan as needed or freeze for future use.
Chef Remi Cousyn
Calories, Saskatoon, SK
Rémi’s creativity and insistence on quality local food inputs forged relationships with many local farmers who supply the authentic raw ingredients that grace the Calories’ menus. His simple, fresh and unpretentious approach to food has won over many hearts and today, Calories is a nationally recognized bustling European style bistro and a top dining spot for many. As a member of the Canadian Chef’s Congress, Chef Rémi remains devoted to teaching the next generation, instilling in them his love of “terroir” and respect for cooking traditions. Chef Rémi’s work earned him recognition by Western Living Magazine as the first Restaurateur of the Year 2008, top foodies under 40, and Saskatchewan Lauriers de la Petites et Moyennes Entreprises 2009 award for entrepreneurial excellence.
