Heya everyone...

Cooking cubs  Kuraiko and  Ghosty writing and yes .. Kuraiko is still at Ghosty's place for a visit.
This means more nommy food and crazy ideas :3

Today's food was totally improvised, since the recipe we found online for red lentil patties was, sorry to say it blunt, totally shit ^.^'
So yeah, we improvised (which we somehow always do) and the result was actually very nice.
So here we go...

Brioche burger buns:
- 235 ml warm water
- 3 Tbsp warm milk
- 21g fresh yeast (half a cube)
- 2,5 Tbsp white sugar
- 2 big eggs (1 for the dough, 1 to brush on the buns)
- 450g wheat flour (Add more flour if necessary)
- 1,5 Tsp salt
- 2 Tbsp soft butter
- Sesame, pretzel salt or pyramid salt

Whisk water, milk, yeast and sugar, let it rest for 5 minutes until it starts to foam a little. Combine the flour, salt, butter, yeast-milk mixture and 1 egg in a big bowl and knead into a dough on a floured surface for about 8-10 minutes. I advise your your hands, but dough hooks are okay as well. The dough should remain lightly sticky, but not too runny.
Put back into the bowl, cover it with a moist kitchen cloth and let the dough rise for 1h.
Knead the dough again on a floured surface, divide it and form 6 balls of equal weight. Place them on a sheet of baking paper with some space between the balls. Cover them with a moist kitchen cloth and let them rise for another hour.
If the cloth sticks to the dough (which can happen during the summer very easily), just brush a little water on the cloth before removing it.
Heat up the oven to 200°C, top – and bottom heat.
Mix an egg with some water and brush the dough balls with the mixture. Sprinkle with sesame seed and/or pretzel salt.
Bake for about 15 minutes.
They are ready if the bottom of the buns sound hollow if you knock on them.
The buns can be easily frozen and will taste like fresh after thawing.


Red lentil burger patties
(Make 3 big ones)

- 150g red lentils
- 1 big carrot
- ½ red onion
- 1 garlic clove
- 1egg
~ 120g semolina durum wheat (that's where we had to improvise most. Just aim at about 100-150g. Add as much as you need)
- Salt, pepper, paprika powder, spices to your taste (we used Ingo Holland "Curry Anapurna", "Baharat", "Mallorquin herb garden")
-Fresh parsley
- a knob of butter

Peel onion and garlic and chop it very finely. Peel your carrot as well and cut it into small pieces or cubes. Wash the parsley, tap it dry with a paper towel and chop it not too finely.
Rinse the red lentils until the water runs clear.
Bring water to a boil in a small pot, add some salt and pour in the red lentils. Carefully cook them for about 8-10 minutes, then add onions, garlic and carrots and continue cook for about 5 minutes.
Drain the mixture into a sieve, then return it to the pot without heat.
Puree it with a hand held blender, but not too finely. Leave some pieces intact.
Season to your taste with salt, pepper, paprika powder, fresh parsley and the other spices.
Add semolina and the egg and mix it in carefully until the mix thickens. Let it soak for about 20 minutes, then check the texture.
It should be soft but not runny. Add more semolina to the dough if it is too soft.
Melt some butter in a large enough pan. Place a blop of patty dough in to, spread it out a little, then gently fry to from both sides until it's ready.
It won't get super duper crispy, only a bit on the outside and will otherwise stay a little soft and chewy.

Now build your burger any way you like it :)
Cheddar cheese, ketchup, mustard, tomatoes, lettuce, red onion, pickles... be creative and have fun! ^__^
Serve with a nice side salad and please enjoy your meal!

Tip:
When building your burgers, place your slices of matured Cheddar on the patty when it is almost done and let the cheese already melt a little.
Place a lid on the pan if you like, that helps melting the cheese.
We didn't use processed cheese but "real" Cheddar, which takes a little longer to melt.