If you’re looking for a burger to sandwich between a bun and act as a meatless patty, turn around! These lentil burgers are thick and filling and likely best served with a salad and a drizzle of balsamic vinegar/flax oil/agave nectar slurry.

-1 c. brown lentils
-3 c. water

Bring lentils and water to a boil, then cover and turn down to medium-low, and simmer until all the water is absorbed and the lentils are falling apart.

They should be pretty dry, and tender enough that they look like this once stirred:

totally unappetizing

-1/2 large onion, finely chopped (~1 c.)
-3 cloves garlic, minced or crushed
-1 c. finely diced celery
-1 c. grated carrot
-few grinds black pepper

In a frying pan over medium heat, cook the onion and garlic with water or oil until translucent, then add in the other veggies and cook until softened.

Combine lentil mash and veggies in a mixing bowl, and then stir in:

-1/4 c. nutritional yeast
-1 tbsp. prepared mustard
-1 tbsp. vegan worsteshire sauce
-salt to taste
-1/2 tsp. each dried basil and oregano
-1/2 c. oats

Let the mixture cool a bit, and then shape into patties and fry with a couple tsps of oil over medium heat (or bake) until golden. Makes 8, maybe? I nibbled on the mixture pre-cooking, and got 7. 🙂

-Eve

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