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.
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:
-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
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. 🙂