Lentil Burgers
Yield
8 servingsPrep
45 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils, red (masoor dal)
dried |
|
| 1 | x |
water
to cook |
*
|
| 1 | cup |
bread crumbs
|
|
| 1 | large |
onions
finely chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils, red (masoor dal)
dried |
|
| 1 | x |
water
to cook |
*
|
| 237 | ml |
bread crumbs
|
|
| 1 | large |
onions
finely chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Wash lentils thoroughly and pick out any sticks and stones and grit which might get in them.
In a large pot, bring the water to a rolling boil.
Add lentils and cook for 20 to 25 minutes until the lentils start to puree.
Drain and let cool.
It is not necessary to let them get cold.
Transfer the cooked lentils to a large mixing bowl.
Add bread crumbs, garlic and onion and mix thoroughly.
Season well.
You then can experiment with herbs and spices.
I usually add loads of cajun spice, with healthy measures of parsley, basil and majoram.
You could try thyme or sage.
It is your choice.
If the mixture does not hold together well enough, add more bread crumbs.
Form into patties and then cook as you would a regular hamburger in a little oil.
Or barbecue.
If they are really dry, then they hold together well enough to barbecue.
Serve in buns with old fashioned dijon mustard and chips.
