Veggie Burgers 07/09/2010
 
Just to be nice to all the vegetarians who decided to come to our BBQ, I decided to make lentil veggie burgers. I recently went to a local restaurant that cooks with all local and organic produce…They make the best veggie burger I’ve ever had and I’m pretty sure there were no lentils or beans. It just tasted so fresh and veggie-licious! So the ultimate goal is to find a recipe like that but for now I’ll stick with this one, which did turn out pretty tasty. Vegetarian and Carnivore approved!

Read more for the recipe…
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Ingredients (makes a whole hell of a lot more than the original said, 8 or so…probably makes about 10 – 12, depending on the size)
2 1/4 cups cooked lentils (being the lentil novice that I am, I didn’t realize that uncooked lentils makes more cooked lentils…or I misread the package or something…be careful!)
1 large egg, lightly beaten
3/4 cup breadcrumbs
3 tsp Canola oil
1 can diced carrots and their juices
1 1/2 tsp basil
1 tsp garlic salt


Directions
  • Cook your lentils in advance. They take about 45 minutes to get soft enough to puree and then have to cool.
  • Puree lentils with diced carrots and their juices. (This actually turned out to be somewhat of a trial. The original recipe calls for a food processor which I do not have, and to be honest I’m stubbornly against them. Do things with your own hands as much as possible. Or a blender if really necessary. Tried blending the lentils and that was making my blender sad, so I ended up using a hand mixer and it was perfection!)
  • Stir in beaten egg and 1/2 cup breadcrumbs.
  • Cover and refrigerate  2+ hours.
  • Remove from fridge and stir in remaining breadcrumbs and spices.
  • Shape into patties and cook over medium heat in a skillet with oil. They need about 3 – 5 minutes on each side.
  • These can be easily reheated in the microwave or in the oven at 350F if you prefer.
 


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