October 30, 2009

Lentil Burgers

I love veggies burgers, anything to play host to yummy condiments like pickles, ketchup, and mustard. The trick of a good veggie burger is to get the right flavor and texture to make you want to eat them again. This recipe is great of flavor, and ok on texture. They are a little soft inside, but the outside gets nice and crispy on the grill. Be sure to use a soft bun; otherwise the innards will squish out when chomping down on a hard bun.

In order to handle the rigors of grill cooking, these patties need to firm up in the freezer for a while, so plan your time accordingly.

Lentil Burgers


½ c dried lentils
2 T olive oil
1 small onion, chopped
1 small red bell pepper, diced
4 cloves garlic, minced
1 15-oz can chickpeas, rinsed and drained, or 1 c dried chickpeas cooked
½ dried parsley, or 1 c fresh
2 eggs, or flax seed "eggs"
2 t ground cumin
1 t ground coriander
1 t salt
½ t ground black pepper
1 c oat bran
1 T potato flour
1 large carrot, grated


1. Cook lentils according to package directions. Drain.

2. Heat oil in a skillet over medium heat. Saute onion and bell pepper until soft, about 7 minutes. Add the garlic and cook another minute.

3. In a food processor, combine the chickpeas, parsley, eggs, cumin, coriander, salt, pepper, and the onion mixture. Blend for 2 minutes, or until very smooth.

4. Dump blended mixture into a large bowl, add the carrots and lentils, and mix well. Shape into 8 patties and lay on wax paper on a large cookie sheet. Place the sheet in the freezer for at least 4 hours.

5. When ready to cook, preheat grill and take patties out of the freezer. Don't defrost first, place frozen patties on the grill and cook 6-10 minutes on each side. Serve on buns or pitas.

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