You can buy veggie burgers at the store but the list of ingredients is usually a mile long with lots of fillers and usually includes rice which I do not eat. These are delicious, simple and rice-less.
Shelly's Lentil Burger
1 cup Cooked Lentils
1 Green Onion, chopped fine
1 Egg, beaten
2 Tablespoons Chickpea Flour (aka Garbanzo Bean Flour)
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Garlic Powder
a few twists of Black Pepper
Mash the lentils a bit but not too much, you want some whole lentils. I used precooked lentils, if you are using dry, soak, cook, cool before using. Mix all ingredients together. Spray a non-stick saute pan with Pam or drizzle a little olive oil. Using a 1/4 cup measure form patties, press down slightly. Cook on medium heat till golden brown about 5 minutes, flip, cook till golden brown. Makes 5 patties.
I served them with a dollop of Cucumber Yogurt Dip. You could also melt cheese on the top under the broiler and serve with caramelized onions or mushrooms like a patty melt wrapped in lettuce or served on top of some mixed salad greens.
Shelly's Cucumber Yogurt Dip
3 oz. Greek Yogurt
1 Green Onion, chopped fine
1 Tablespoon Fresh Mint, chopped
1/2 Cucumber, grated and drained
1/4 teaspoon Oregano
1/4 teaspoon Garlic Powder
zest and juice of 1/4 of a Lemon
Salt to taste
a few twists of Black Pepper
Grate cucumber with a Microplane or box grater. Allow to drain in a strainer.
Mix drained cucumber with remaining ingredients. Great to dip chicken, beef, fish, veggies.
Other Eggface Meatless dishes