I don’t usually eat a lot of bread, but I really enjoy baking a batch of wholewheat overnight buns from time to time. My family and I love them. Homemade buns fresh from the oven (or a good dense wholewheat loaf from the bakery) are kind of the only reason why I could never live completely without gluten. That is comfort food for me.
I’ve been experimenting a lot to find the perfect recipe and by now I pretty much just throw something together and it usually goes very well. Lovely buns which are both dense and airy at the same time and with an amazing crust. If you promise, promise, promise not to look at the incredibly bad photos, here’s the recipe.
I baked a bunch of those buns and I’ve been eating way too many this week (like one for each meal). No shame. They are so good. And then this happened: A serious craving for something falafel-like and avocado (when do you not crave avocados?). There was no doubt: I had to make vegetarian burgers on this lovely Sunday.
Happy daylight saving times btw! I love when this happens. Well it’s sad you get a weekend which is one hour shorter, but it means that finally there might be a change that there’ll be enough light left for photography when I get home from school. Wonderful!
This lovely avo-mash is actually “light”. I know avocados are incredibly healthy and usually I don’t mind healthy fats, but I thought that I’d try making it a bit lighter by adding more yoghurt than usually. Because, yes, I want to eat the entire batch. It turned out great. You couldn’t tell it had less avocado than usually. But then again – yoghurt makes everything better (;
BTW – didn’t have any eggs, and I didn’t realize that until the patties were already in the making, so these are egg free. They aren’t vegan though because of the yoghurt, but by adding vegan yoghurt (or maybe almond milk) you can make them vegan.
Vegetarian Burgers w/ avocado mash
Serves 4 (not-too-hungry-people)
Mash the lentils in a food processor (not too much – it’s good of they are still a bit “chunky”). Transfer to a bowl.
Chop the cilantro in the food processor and add it to the bowl. Mash the garlic clove and chop the onion and pour into the bowl. Mix in yoghurt, smoked paprika, chili, oats, salt and pepper and stir until combined.
Heat a pan and add the oil. Shape small patties size of a palm and no thicker than 1cm (0,4inch) and fry the patties over low heat – approx. 5 minutes on each side.
Meanwhile make the avocado mash by blending everything in a food processor.
Make the burgers: spread out 1 tbsp of pesto on each bun. Then add a big dollop of avocado and then a patty. Top with salad and enjoy a lovely healthy vegetarian burger.