Lean Lentil Veggie Burgers

by Chrissy

I was trying to convince my brother and his girlfriend to come dine with me. I’d provide the feast!  So, how could they turn that down?? Well apparently, the words “lentil” and “veggie” neighboring the word “burger” nearly scared him away. Things only got worse when he had asked what was in them… “ oh you know, carrots, potatoes,  lentils, wheat germ, breadcrumbs….” when all was silent I nervously added “zucchini, too!” thinking that was the cherry on top.

Well, people, apparently “burgers are burgers and shouldn’t be messed with.” You have to clearly state that the burger someone is about to bite into, is by no means the typical “burger”, persay, but a veggie patty. Then they can be accepted for what they truly are and  can be thoroughly enjoyed.

Mike (my brother) said that if you call a veggie burger just a normal burger, it’s like a wolf in sheeps clothing. So if he knows that to expect (that he isn’t biting into a juicy kobe beef burger but rather a patty full of healthy veggies) well, that is fine, he just needs to be aware of it.

I guess the take home message is that boys will be boys–very particular about the art of grilling and burger-eating. His girlfriend, Lauren, and I couldn’t have cared less; a burger is a patty (beef, veggie, chicken…you name it!), piled high with toppings, and sandwhiched between two (or one, in this case) buns!

Here is how to prepare these delightful veggie burgers:

Measure out lentils, wash, and get them cooking. To cook them: use a 2 to 1 ratio of water to dried lentils, until tender–about 15 minutes.

Grate, slice & dice your veggies.

These…

…will look like this when cooked.

With hands, combine all ingredients together to form 6 patties.

Heat a skillet with oil in it and cook patties about 6-8 minutes on each side, until both sides are crispy.

Assemble your burger with desired toppings!


Lean Lentil Veggie Burgers

Serves 6, thick burgers

 

Ingredients:

1 ½ cup brown or red lentils, cooked

1 cup potatoes, cooked in chicken broth

3 cloves garlic, minced

1/3 cup zucchini, grated

1 cup carrot, grated

¼ cup celery, diced

¼ cup green onions, sliced

1 egg, lightly scrambled

1 tsp soy sauce

1 Tbsp hot sauce

1 Tbsp steak seasoning

¼ cup wheat germ or bran

½ cup organic bread crumbs

salt, to taste

Tjs Honey Whole Wheat Buns

Oil (Grapeseed oil works great for crisping the patties)

Burger condiments (optional)

 

 

Directions:

Cook lentils, cook potatoes and set aside. Grate, dice and slice veggies. Combine the cooked lentils and potatoes with veggies and the rest of the ingredients. Using the hands, mash and mix the ingredients together, until they are nicely bound together. Dividing it up into 6 equal parts, form them into round patties. Place them into a heated, oiled skillet and cook on each side for about 6 minutes, or longer for desired crispiness.

 

Enjoy on toasted TJs honey whole-heat buns. Add your favorite burger toppings, such as lettuce, tomato, onion, mustard and ketchup. Enjoy your healthy meatless meal!

 

 

*Little Yellow Note: To cut down on carbs, enjoy this burger open-faced, and eat with a fork and knife!

 

From the Little Yellow Kitchen,

Chrissy

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6 Responses to “Lean Lentil Veggie Burgers”

  1. The veggie pattie looks good but I wouldn’t eat it as a sandwich. thanks for sharing :)

  2. I have lentils in the cabinet; and been wanting to make a meal with them. This is the dish! I will make your veggie-burger, or patty (to be politically correct), tomorrow! Thanks for the terrific idea and recipe! :)

  3. I’m so glad I found your blog tonight.. what beautiful photography and delicious sounding recipes! Can’t wait to read more :)

  4. Lauren

    Thanks Sarah! We are so glad you stopped by :)

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