My brother, Ben, gave me a new vegetarian cookbook for Christmas.
He’s thoughtful like that.
The other day I made my first recipe from this gem.
I changed it a bit from the original, but the possibilities of additional adaptations are really endless.
Lentil Veggie Burger
Adapted from Vegetarian by Anthony Carroll
Makes 6 burgers
- 1/2 cup red or brown lentils, rinsed well
- 1 1/4 cups vegetable stock
- 1 Tbsp. olive oil
- 1/4 red pepper, diced
- 1/2 small onion, diced
- 1 small carrot, diced
- 1/2 tsp. ground black pepper
- 1 tsp. soy sauce
- 3/4 cup rolled oats, finely ground
- 2-4 Tbsp. wheat germ, as needed to thicken
- 1 small egg
- Place lentils in a saucepan and cover with water. Bring to a boil, reduce the heat, simmer for 25 minutes and drain.
- Return lentils to the saucepan and add the vegetable stock. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until the stock is nearly all absorbed.
- Meanwhile, add half of the olive oil to a non-stick skillet and fry the onion, red pepper and carrot for about 5 minutes, or until tender.
- Mix the lentils, onion, peppers, carrot, ground pepper and soy sauce in a large bowl. Stir in the ground oats and egg to combine. Add wheat germ as needed to help the mixture stick together.
- Divide the mixture into 6 equal parts and form into patties. (An ice cream scoop with the pushy-outy spring works well for this.)
- In a clean skillet, heat the remaining olive oil and fry the burgers for 1-2 minutes per side.
Indian Lentil Veggie Burger
- Add fresh ginger and garlic to the onion mixture and garam masala, chili powder and cumin to the spices.
Italian Lentil Veggie Burger
- Toss chopped olives, garlic and capers into the veggie mixture and Italian seasoning into the other spices.
Mexican Lentil Veggie Burger
- Spice it up with taco seasoning and fresh cilantro
I’ll let you know when I try some of these variations. I also want to try making the burgers with canned lentils as that will save about an hour and 10 minutes of time.