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Mushroom & Lentil Burgers – Vegan, Gluten Free

January 7, 2013 By JJ 58 Comments

13-01-03_MushroomBurger

It’s fine, don’t worry about me, I’ll just have salad and bread… It’s a phrase known well by many non-meat eaters when faced with a weekend BBQ in Australia. Barbequing here generally consists of steaks, sausages, a bit more steak, another sausage, and maybe some chops.

No, we don’t generally ‘throw another shrimp on the barbie’ [and even if we did we’d call them prawns and they’d probably still have the heads on] and while there is always a pile of white bread or rolls and perhaps some iceberg or a few tomato slices to dress up the meat fest, options tend to be limited for the non-carnivorously inclined.

So what to do? I am – truthfully – just fine with a plate of salad and bread on most occasions, and in-attendance for the company more than the food, but sometimes… sigh…

Sometimes I want to flip a savory, rich burger off the BBQ and stack it sky high with crisp lettuce, juicy tomato, creamy avocado and tangy sauce. I want to take a very un-ladylike bite that requires at least a demure pat with a napkin, and at best a wet towel, to remove the carnage from my face. I don’t want to make a fuss, but sometimes I want more than just salad and bread at a barbeque.

13-01-03_MushroomBurger

But there’s plenty of pre-made veggie burgers out there, I hear you saying. Blerg. For starters most of them have soy and I try to avoid soy. The ones that don’t are full of other fillers and oil and while they are ok in a pinch, they’re not particularly healthy and don’t taste nearly enough like ice cream to justify all the fat and calories.

So when I was approached by Australian Mushroom Growers to take part in their Summer Mushrooms campaign this year there was no question as to what I would create – a proper burger, worthy of a barbeque with all the fixings, and tasty enough to tempt even the meatiest meat eaters.

13-01-03_MushroomBurger

Conveniently, I do love mushrooms. Garlicky and spiked with a splash of white wine, they’re a required side on our weekend brunch plates. Mushrooms make an easy pizza topping for dinner, a hearty risotto for lunch, a moreish vegan BLT, and my fave – a big bowl of Japanese soba with no less than 5 kinds of wild mushrooms. They vary in texture and flavour and suit so many cooking styles – and as an added bonus are the only non-animal food source of Vitamin D. Phew!

Now I have been know to get my burger craving sorted with a hearty whole portobello that’s been marinated in red wine and herbs then grilled, but I find that they can be a bit more suited to having a fork and knife nearby for when the juices take over and the bun disintegrates in your hands.

However this fabulous creation with mushrooms, lentils and plenty of umami is a little bit different – and it certainly hit the spot. The only thing that would have made it better are some sauteed mushrooms and shiitake bacon on top – a triple mushroom threat if you will…

13-01-03_MushroomBurger

Needless to say the next time we go to a barbeque I’ll BYO-Mushrooms and will have something to eat with all that bread and salad – don’t worry, I’ll bring a few extras to share!

Have you made plans for Australia Day yet and will there be a BBQ involved?

~~~

Mushroom & Lentil Burgers – Vegan, Gluten Free

Grilled mushroom ‘burgers’ are good, lentil burgers are fine, but when the two are combined the whole is so much greater than the sum of its parts! Don’t skimp on the seasonings here, that umami richness that many veggie burgers lack… this one puts them all to shame. Don’t be afraid to pre-cook the burgers and simply re-heat on the bbq when it’s time to feast.

INGREDIENTS:

  • 2 c cooked lentils – green and/or french green*, drained
  • 170g swiss brown or baby portobello mushrooms, chopped finely
  • 1 brown onion, diced
  • 1-2 cloves garlic, finely diced
  • 1/4 tsp sea salt
  • 1/2 tsp each dried thyme and oregano
  • 1/4 tsp dried rosemary
  • pinch chilli flakes, optional
  • 1 Tbsp chia seeds + 3 Tbsp hot water
  • 1 tsp vegemite* + 2 tsp hot water
  • 1 tsp dijon mustard
  • 3 Tbsp ground flax seed
  • 1/4 c chopped parsley

METHOD:

Quick method:

Cook 1 cup of dried lentils with 4 c water for 30 mins. Drain, measure out 2 c and mash roughly with a fork. Saute onion and garlic 7 mins, add herbs and mushrooms, saute 5 mins, stir into mashed lentils.

Mix chia seeds & water, vegemite & water and add to mushroom mixture with remaining ingredients. Remove half the mixture and puree until smooth. Mix back in and refrigerate for 1 hour.

Form 6 patties and either brown in a pan for 5-7 mins on each side, or bake at 200C [400F] for 10 mins, flip and bake a further 10 mins.

Serve any way you choose. Can be pre-cooked and re-heated on a bbq.

Full Method:

Prepare lentils:
Combine 1 c dried lentils with 4 c water in a large saucepan and bring to a boil. Reduce heat and simmer 25-30 minutes until soft. Drain well and cool slightly.

Measure out 2 c of the cooked lentils into a large bowl and mash roughly with a fork. Use remaining 1 1/2 c or so for another purpose.

Make filling:
In a large saucepan over medium low heat, saute onion, garlic and salt in a splash of olive oil for 5-7 minutes until onions are soft and just golden. Add diced mushrooms, dried herbs and chili flakes and saute a further 5 minutes until soft. Tip into bowl with mashed lentils and stir to combine well.

Combine chia seeds and hot water in a small bowl and allow to thicken for 30 seconds. Add vegemite and additional hot water and stir to dissolve any lumps. Add to mushroom/lentil mixture along with mustard, flax seed & parsley. Stir well.

Remove half the mixture and puree with an immersion blender or in a food processor until smooth, mix back into un-pureed portion. Refrigerate for 60 minutes to firm up and meld flavours.

Make burgers:
Divide chilled mixture into 6* balls and form into patties, approx 1 1/2 cm thick. Patties can be cooked on the stovetop or baked in the oven, the choice is up to you.

To bake: Preheat oven to 200C [400F], lightly spray a non-stick sheet pan with oil. Form patties and move on to sheet with a large spatula. Bake for 10 mins, flip carefully and bake a further 10 mins. Allow to cool 5 mins on tray.

To cook on a stovetop: Preheat a non-stick pan on medium-low heat, lightly spray pan with oil. Form patties and move on to pan with a large spatula. Cook for 7 mins, flip carefully and cook a further 5-7 mins. Move carefully onto a rack if not eating immediately. Patties will firm up as they cool.

Serve burgers:
Layer on your bun of choice with lettuce, tomato, garlic mushrooms, avocado, cheese, guacamole and pico de gallo, bacon, shiitake bacon, sriracha, mayo, cashew aioli , bbq sauce and/or plain old ketchup. Not a bun person, use the burgers to top a salad or eat it cold out of the fridge while standing in the middle of the kitchen… not that I do that or anything, ahem.

Makes 6 medium size patties. Burgers can be made ahead of time and re-heated on a bbq or in a pan.

*COOK’S NOTES:

  • Lentils: a combination of half Green Lentils and half French Green Lentils give a nice texture mix and they cook in the same amount of time. You could use canned lentils if you wish but the burgers may not be quite the same colour.
  • Vegemite: the ultimate umami addition. If you are gluten free or can’t get Vegemite or a similar product [Marmite etc] substitute the 1 tsp vegemite + 2 tsp hot water with 1/2 Tbsp tomato paste + 1/2 Tbsp soy sauce or tamari.
  • Patties: if you want large burgers divide mixture into 4 or 5 portions, for small burgers divide mixture into 7 or 8 portions, easy.

~~~

13-01-03_MushroomBurger~~~

While the creation of this recipe is sponsored by the Australian Mushroom Growers Association as part of their Summer Mushrooms campaign, the opinions expressed – including my slight obsession with mushrooms – are all mine. For more mushroom recipes pop over to the My Mushrooms blog.

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Filed Under: All Posts, Food, RecipeBox Tagged With: Australia, Autumn, Dairy Free, Dinner, Gluten Free, Ingredient Focus, Mushrooms, Recipe Development, Sandwich, Spring, Summer, Umami, Vegan, Vegetarian, Winter

Comments

  1. Laura (Tutti Dolci) says

    January 7, 2013 at 8:04 am

    This is a veggie burger that looks mouthwateringly delicious!

    Reply
    • JJ says

      January 7, 2013 at 1:40 pm

      Thanks Laura! I had another one for lunch today 😉

      Reply
  2. Tina @ bitemeshowme says

    January 7, 2013 at 9:13 am

    A veggie burger can look just as good, if not better, than any other burger out there. This really does look like a photo that’s just came out of a gourmet burger place. Fantastic!

    Reply
    • JJ says

      January 7, 2013 at 1:40 pm

      cheers Tina, I appreciate that!

      Reply
  3. Natasha @ Playing House says

    January 7, 2013 at 10:28 am

    Mmmm. Looks yum! I’ll have to give it a try sometime, I love a good veggie burger.

    In Adelaide we have a guy Veggie Velo (http://www.weekendnotes.com/veggie-velo-food-truck/) who does veggie burgers and sells them on the streets. There have been multiple times when he’s pulled up at I’ve stared down sadly at my meat filled lunch wishing I was eating one of his burgers instead.

    Anyone who thinks a good veggie burger can’t hold its own sadly hasn’t had a good one. 🙂

    Reply
    • JJ says

      January 7, 2013 at 5:51 pm

      Ohh I’ll have to keep it in mind next time we’re in Adelaide!

      Reply
  4. Claire @ Claire K Creations says

    January 7, 2013 at 11:18 am

    I’m not vegetarian by any means but I think I’d prefer this to a regular burger JJ. Looks delicious.

    Happy New Year!

    Reply
    • JJ says

      January 7, 2013 at 5:51 pm

      Happy New Year to you to Claire 🙂

      Reply
  5. Sneh | Cook Republic says

    January 7, 2013 at 12:31 pm

    This looks beautiful JJ!! Wish you a Happy New Year 🙂

    Reply
    • JJ says

      January 7, 2013 at 5:52 pm

      Thanks Sneh, you as well!

      Reply
  6. Ashley says

    January 7, 2013 at 12:47 pm

    Oooh, although I’m quite a contented meat eater, I do loooooove mushies! This looks absolutely delicious! 🙂 Sweet potato fries look divine as well!

    Reply
    • JJ says

      January 7, 2013 at 5:57 pm

      Heehee they were delicious, I’ll make sure to post them soon too!

      Reply
  7. vegeTARAian says

    January 7, 2013 at 1:08 pm

    You’re right about it being tough at a bbq. This looks fab, great to have an alternative and not feel so left out!

    Reply
    • JJ says

      January 7, 2013 at 5:58 pm

      veggie sista ;D

      Reply
  8. Kirsty @ The Natural Foodie says

    January 7, 2013 at 1:25 pm

    Yes, yes YES! This is definitely my idea of a perfect burger JJ – brilliant, love your work. And it goes without saying that mushies are the perfect BBQ companion. We always have them on hand, whether on veggies skewers or just thrown on with a dash of EVOO to accompany the bread & salad.

    Reply
    • JJ says

      January 7, 2013 at 5:59 pm

      Thanks Kirsty, Now I want a bbq’ed mushrooms on their own!

      Reply
  9. Eha says

    January 7, 2013 at 1:45 pm

    Oh my! That’s all I can say – and that I have already copied the recipe down and put what I need on Wednesday’s shopping list [as long as the promised 44 C here tomorrow has decided to drop to something resembling reasonable!] and this with salad will be the day’s dinner and probably the next days’ lunch!! What a fab recipe!!

    Reply
    • JJ says

      January 7, 2013 at 6:00 pm

      That is so exciting to hear, I hope you love them – and that it doesn’t get nearly as hot as they are predicting!

      Reply
  10. Anna @ The Littlest Anchovy says

    January 7, 2013 at 3:17 pm

    These look amazing JJ! I would have this over a meat burger any day – and I’m not vegetarian!

    Reply
    • JJ says

      January 7, 2013 at 6:01 pm

      Cheers Anna!

      Reply
  11. Christie @ Fig & Cherry says

    January 7, 2013 at 4:08 pm

    Wow! Absolutely luscious JJ – and just a little bit different for those hungry vegetarians 😉

    Reply
    • JJ says

      January 7, 2013 at 6:01 pm

      and non vegetarians too 😉 It always surprises me how many meat eaters go for the veg option when it is on offer!

      Reply
  12. Mushrooms Canada says

    January 8, 2013 at 12:31 am

    Wow! What a burger! I’d bet a lot of the meat-eaters would be asking for this burger too… thanks for sharing!

    -Shannon

    Reply
    • JJ says

      January 10, 2013 at 11:43 am

      No problem, thanks for stopping by!

      Reply
  13. Sara @bellyrumbles says

    January 8, 2013 at 12:45 am

    I adore mushrooms and think they make the perfect substitute for meat in burgers, or else where. Love the look of this one JJ.

    Reply
  14. Jane @ Shady Baker says

    January 8, 2013 at 11:03 am

    I am not vegetarian but these look really good…healthy and nutritious, just what I need at this time of the year. Thanks for sharing.

    Reply
    • JJ says

      January 10, 2013 at 11:44 am

      It is a great way to indulge a bit with something lighter!

      Reply
  15. Christine @ Cooking Crusade says

    January 8, 2013 at 9:33 pm

    Mmm these look fantastic JJ! I love mushrooms in burgers and was thinking about making a similar recipe hehe. Lookin good, especially with those tasty looking fries!!

    Reply
    • JJ says

      January 10, 2013 at 11:44 am

      Glad you like them, let me know if you do make one! The fries were fab 😉

      Reply
  16. Amanda@ChewTown says

    January 9, 2013 at 8:37 am

    These look so great! Being a total meat eater myself, even I would forgo a meat pattie to try these beauties.

    Reply
    • JJ says

      January 10, 2013 at 11:45 am

      heehee thanks Amanda!

      Reply
  17. brenda hayes says

    January 10, 2013 at 2:36 pm

    Very nice recipe. I will definitely try it the next time I have a bunch of my veggie family members visiting. Thanks.

    Reply
    • JJ says

      January 15, 2013 at 8:14 am

      Oh good!

      Reply
  18. Soley says

    January 15, 2013 at 1:53 am

    Hey, don’t you put the remaining lentils back into the mixture ? The one that you part from right after they are cooked ?

    Reply
    • JJ says

      January 15, 2013 at 8:14 am

      Hi Soley, no, the recipe only needs 2 c cooked lentils, use remaining 1 1/2 c or so for another purpose. You could cook less to begin with if you wish but getting exactly 2 c cooked is a bit tough unless you prepare extra! Thanks for asking!

      Reply
  19. Priscilla @ foodpornnation.com says

    January 28, 2013 at 9:20 am

    looks so TASTY. Definitely need to give this a go

    Reply
  20. Katrien Thiery says

    February 13, 2013 at 5:11 pm

    Hi,

    this looks great! Do you think you can freeze the burgers? Should I bake them first or rather not?

    Thanks a lot for the great recipes!
    Katrien

    Reply
    • JJ says

      February 13, 2013 at 5:15 pm

      Hi Katrien, these could definitely be frozen. I’d probably bake them first and simply thaw in the fridge or on the counter before re-heating in a pan. Thanks for visiting!

      Reply
  21. christinellen says

    June 25, 2013 at 3:50 pm

    Vegemite in a Gluten Free Recipe???????

    Reply
    • JJ says

      June 25, 2013 at 6:05 pm

      Hi christineellen – wow, you’re right! I only thought about the yeast bit and didn’t realise it has barley in it. There was already a note at the end of the recipe about what you could substitute if you couldn’t get Vegemite, I’ve added a mention of GF to that. Thanks for the heads up

      Reply
  22. Berthe says

    July 15, 2013 at 5:47 am

    Hi JJ,

    Just found your blog and thought “this is an awesome recipe”. Had all the ingredients, so made them right away. Absolutely divine! Will have to juggle a bit with the measurements and ingredients (eg. never heard of Vegemite), but this one is a keeper. Thanks for sharing!

    Love from Prague

    Reply
  23. Stella says

    December 22, 2013 at 3:13 am

    So hungary for burgers but with all the recalls….. can’t bring myself to eat beef burger. Recall vegetarian cookery classes attended years ago and making lentil burgers. So much more healthy. Thanks for your recipe I will have good burgers. Another option is to dip in egg white and roll in chopped nuts.

    Reply
  24. Richard says

    January 16, 2014 at 5:19 pm

    I have made these burgers a couple of times and think that it is a really great recipe. Thanks! Only thing is I find that I have to add about half a cup of oatmeal to firm up the patties and prevent them from squishing out the sides of my burger when I squeeze the buns together to take a bight. I would like to make the patties gluten free and have tried adding chickpea flour which did not work. I also tried some “Orgran” brand brown rice and quinoa crumbs which were OK, but this product is sometimes hard to find. Anyone got any input on this? Richard.

    Reply
    • JJ says

      January 17, 2014 at 10:02 pm

      Hi Richard, glad you enjoy the recipe!

      I find baking them instead of pan frying results in a firmer burger as it makes them dryer. You can try oat bran (make sure to find a GF version), or a higher quantity of chia seeds (they absorb tons of moisture), or a bit more ground flax, or a few tablespoons brown rice flour. Quinoa flour or buckwheat would work as well. Good luck!

      Reply
  25. Marjorie Gray says

    September 30, 2014 at 9:52 am

    These look amazing! One question for you…the bun is really calling to me 😉 Did you make that as well?? And if so, is it gluten free, and would you be willing to share the recipe? Thanks so much!!!

    Reply
    • JJ says

      September 30, 2014 at 10:53 am

      Thanks Marjorie! Unfortunately I didn’t make the bun and it’s not gluten free – sorry about that!

      Reply
  26. Jennifer says

    January 26, 2016 at 4:20 pm

    Thanks this recipe is absolutely what I wanted! It was hard to find a vegetarian burger recipe that would give the texture I wanted without sacrificing flavor and one that used every day ingredients. 🙂 I modified it a little since we don’t normally have Vegemite in our cabinet in the US haha.

    http://penofjen.com/savory-lentil-mushroom-vegetarian-burgers/

    Reply

Trackbacks

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  4. Mushroom burgers, bruschetta, pate and more! | Fig & Cherry says:
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  8. Mushroom Recipe Roundup - Savory Simple says:
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  11. Savory Lentil-Mushroom Vegetarian Burgers | Pen of Jen says:
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Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
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That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
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#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
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Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
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Swipe to the end for reference on the size of the eggs and loaf.
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Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
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#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
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Setup inspired by the amazing @hughstewart_ 
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#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
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The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
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If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
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There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
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