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Vegetarian Lentil Burgers

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. I use black lentils in this recipe, some of the other types of lentils are too mushy when cooked – so I’d stick with the black lentils. Feel free to spice up the batter by experimenting with your favorite seasonings.

lentilburgerrecipe_07

Ingredients:

3 cups black lentil (cooked)
4 large eggs
1/2 tsp fine sea salt
1 onion (finely chopped)
1 cup Brennan’s bread crumbs (toasted fine, whole-grain)
1 tbsp extra-virgin olive oil (or clarified butter)

Method:

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus – it’s o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Suggested Fillings:
Hummus
Avocado
Spinach, onion, tomato
Salsa & sour cream

Makes 12 mini burgers.

Source: Yummly

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