Lentil burgers, tightwad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils; mixed with |
| 1 | cup | Bulgur; cooked |
| 2 | cups | Bread crumbs |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| 4 | tablespoons | Mixed Italian herbs |
| 4 | Cloves garlic; or 4 t. powdered garlic | |
| 2 | tablespoons | Soy flour; mixed with |
| 2 | tablespoons | Water |
| ½ | cup | Skim milk; rice or soy |
Directions
Mix the first six ingredients. Mix in soy flour/water mixture. Add milk and mix well. Chill ½ hour. Make into patties and fry 10 minutes per side, or bake on cookie sheet at 350F, 10 minutes on each side.
Notes:
1. The lentil-bulgur mixture is simply equal parts lentils and bulgur cooked together. I usually make a large amount and freeze in 2 cup portions.
2. You can, of course, use any seasonings you like.
3. The author doesn't say how big to make the burgers -- I like them kind of small and fairly thin and get about a dozen.
>From: Debbie Cowherd <dcowherd@...> Recipe by: Tightwad Gazette
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Sep 13, 1999, converted by MM_Buster v2.0l.