Tightwad lentil burgers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lentil-bulgur mixture (equal parts) |
| 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 T. water |
| ½ | cup | Milk (skim, rice or soy) |
Directions
Cynthia mentioned the Tightwad Gazette, which brought to mind the following recipe.
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 350 degrees, 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. Posted to fatfree digest V97 #059 by Debbie Cowherd <dcowherd@...> on Apr 16, 1997