Homemade Lentil Burgers: Lunch experiment for April 7, 2009.
bell pepper-1/4 cup finely chopped
onion-1/4 cup finely chopped
carrot-1/2 grated
zucchini- 1 grated
garlic- 1 clove minced
lentils-about 1 cup cooked
egg-1
whole wheat flour (enough to bind, not wet, but sticky burgers)
seasoning salt-pinch
pepper-4/5 grinds
paprika- ½ t
cumin-1/2 t
rosemary-pinch
thyme- pinch
parsley-pinch
lemon juice- ½ lemon
salt to taste
Combine all ingredients, except egg, taste for seasoning. Add more or less of any veggies and spices as desired.
Add egg, then more flour if necessary to reduce wetness of mixture and bind.
Form into medium sized patties-I found the best way was to form into a ball, like a large meatball, then press lightly on the plate to form a round patty.
Refrigerate for later or Heat nonstick skillet with olive oil spray to medium.
Cook 2 at a time in small skillet, reduce heat to medium low and cover. Cook for about 5-6 minutes on first side, then flip, cook 4 or more minutes to desired color-brownish gold and hot.
Spread with tomato chutney or other salsa and add slice of buffalo mozzarella (this can be done while cooking to melt cheese). Eat on a bun or toast with desired accoutrements or alone with a side salad.
