Lentil Burgers

Lately, I haven’t been eating as well as I would like. It’s partly because I’ve been eating on the run and partly because I’ve been lazy about planning ahead.

It’s been all about beef, bacon, nachos, potatoes and cupcakes. Granted these are all grass-fed/local/from the garden…but I admit, I have been over-indulging.

Don’t get me wrong, I love greens but I have just wanted something a little more… meaty and cheesy.

So, in an effort to cut down on my carnivorous binge, I made some veggie burgers. I served them over greens with a quick yogurt sauce (greek yogurt, lemon juice, honey, dill and garlic powder).

These are super easy to make AND go really well with salad….so you’ll have plenty of room for shredded beef nachos later on… I’m only sort of kidding…

So much color and goodness!

Lentil burgers are also totally good for you-packed with iron, protein, potassium, fiber and good fats!

Anyway, I used orange lentils in this batch but I would advise using black lentils instead–they are a bit firmer and will hold up better to mashing/mixing. You’ll need to rinse your lentils before cooking them to make sure any little stones are picked out.

Lentil Burgers:

Adapted from 101 Cookbooks

2 cups cooked lentils (I cooked mine with our favorite Thai Stock from Wegmans)

1 15 0z can beans –I used great northern beans- garbanzos, black beans or pinto beans would also work

4 large eggs

1 to 1-1/2 cups bread crumbs

1 medium onion, chopped

2 cloves garlic, chopped

a few good cranks/pinches of black pepper and sea salt

Parsley-I used about a tbsp

A few squeezes of lemon

1-2 tsp. Smoky Paprika

1 tbsp. Olive Oil

Optional:

  • Olives–Ben and I stumbled upon Lindsay’s Naturals Green or Black Olives and they are amazing! We had a can in our cabinet so I threw some in for some added texture.
  • Jalapenos–I’ll probably make these again just so I can throw in some fresh japs from the garden! YUM!
  • Your favorite cheese-I used about 1/4 -1/2 cup of Cabot Mozzarella

What to do:

Combine lentils, eggs and salt in a large bowl– use your trusty dough blender or a fork to combine until your mixture is still slightly runny but chunky-it’ll look like really wet/chunky hummus.  (You can also use a food processor).

Add in remaining ingredients (except olive oil), stir until just combined. Let sit for a few minutes so the breadcrumbs absorb excess moisture.

Your mixture should be wet, but still able to be formed into patties.  If necessary, add in more breadcrumbs a little bit at a time. Or, for more moisture, add in more water/egg.

(I mentioned using black lentils instead of orange-I found my moisture to be REALLY wet/mushy with the orange and was out of breadcrumbs, so I added in some unbleached flour-it worked just as well).

When you have the right consistency, heat oil in a heavy skillet over medium heat, form patties and add to skillet.

Cook covered until bottom begins to brown-this took about 7 or 8 minutes. Flip and cook another 7 minutes until other side is lightly browned. 

Serve over your favorite salad or on a bun as a veggie burger.

Makes about 12 burgers ~177 calories per burger. You can store uncooked patties in the fridge for up to a week.

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