Lentil Veggie Burgers

Photo: Isobelle

Ingredients

1 cup of lentils

1 cup of flour (whole wheat)

1/2 cup of oats

1/2 cup of brown rice (cooked)

1 carrot

1 small eggplant

1 small onion

3 cloves of garlic

1/2 cup of corn (optional)

2 teaspoons salt (adjust to your taste preference)

2 teaspoons of oregano

1 1/2 teaspoons coriander

1/2 teaspoon cumin

1/2 teaspoon of nutmeg

1/2 teaspoon of pepper (optional or adjust to your taste preference)

cornmeal to cover the “hamburger” patty

Preparation

Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.

Cook lentils in boiling water (15 to 25 minutes).

Cook brown rice.

Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.

After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher. Note: try not to smash all of the lentils.

Add corn (optional), oats, flour, and seasonings.

Make “burger” patties.

Cover in corn meal.

Cook in a little bit of oil until the outside is crunchy.

Place in a whole wheat bun and add your favorite fix ins.

Enjoy!

Comments

Permalink Emeric Salzberg
July 1, 2012

I was highly impressed with this recipe, as it's quite difficult to find one that holds its form after being sandwiched. However, after some experimentation, I actually found that, crumbled, it works even better as taco/burrito filling, especially if you double the cumin and use the optional corn.

Thanks for posting this.

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