Simple Tasty Lentil Veggie Burgers |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These come close to being vegan but really need the egg to bind them. Some extra tahini combined with cornstarch or arrowroot could maybe help bind it egg-free. I love lentils and concocted these when my last veggie burger venture went awry, my experiment came out better! Ingredients:
1 cup lentils (to yield 2 cups cooked) |
1/4 cup green onion, chopped (4-5 green onions, white and green parts) |
2 egg whites (or 1 whole egg) |
1/2 cup carrot, finely shredded (i use that pre-shredded kind) |
1 tablespoon tahini |
1 tablespoon nutritional yeast |
1 teaspoon dried parsley (or 1 tablespoon fresh) |
1 teaspoon ground cumin |
1/2 teaspoon ground black pepper |
1/2 teaspoon sea salt |
1 dash cayenne (a few shakes) |
1/2 cup breadcrumbs (i use whole-wheat) |
1/3 cup hulled raw sunflower seeds |
Directions:
1. Rinse 1 cup of regular brown lentils, and cook in about 2-3 cups of boiling water for 30 minutes or until the lentils have softened, draining any excess water. Let them cool a bit.
2. Put all of the ingredients except the breadcrumbs and sunflower seeds into a food processor and do a rough chop a few times until the mixture gels together, and a puree forms but there are still some whole lentils in there.
3. Pour the mixture into a bowl and add the seeds and breadcrumbs until you can form patties with your hands. If the mixture is falling apart, refridgerate it for a while.
4. Form about 4-6 patties by hand, then heat about 2 tablespoons of olive oil in a skillet on medium heat.
5. Cook each patty about 6-7 minutes on each side or until golden brown.
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