Lentil burgers (satterly)

Yield: 8 Servings

Measure Ingredient
2 cups Dried red lentils Water, to cook
1 cup Bread crumbs (preferably wholewheat)
1 large Onion; finely chopped
2 \N Garlic cloves; minced more to taste
\N \N Salt & pepper to taste

Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain & let cool. It is not necessary to let them get cold.

Transfer the cooked lentils to a large mixing bowl.

Add bread crumbs, garlic & onion & mix thoroughly. Season well.

You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & majoram. You could try thyme or sage. It is your choice.

If the mixture does not hold together well enough, add more bread crumbs. Form into patties & then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then they hold together well enough to barbecue.

Serve in buns with old fashioned dijon mustard & chips ooops, errrr fries.

Posted by Mark Satterly in Intercook

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