This is my second attempt at making lentil burgers. I tried putting a recipe together last summer and they were way too dry. I vowed not to give up and then quickly forgot all about lentil burgers.
Recently, I stumbled onto the nifty blog, Vegetarianized. There I found an adapted lentil burger recipe from Cooking Light. I decided it was high time I gave lentil burgers another try.
I adapted the recipe even more and came out with a winner....at least in my book. What completely amazed me was when both my son and my daughter's bff, two of the pickiest of eaters on the planet, returned to the kitchen with nearly empty plates. Incredible! I thought for sure they would take one micro-bite, curl up their lips and be done with it.
Smoked Cheddar Stuffed Lentil Burgers
very adapted from Vegetarianized
makes 6-8 burgers depending on the size
1 lb of steamed lentils, cooled and mashed with potato masher
1 tsp extra virgin olive oil
1/2 medium onion, minced
1 clove of garlic, minced
1 medium carrot, grated
1 small zucchini, grated and water squeezed out with paper towels
1/4 cup chopped spinach
1 tsp fresh basil, finely chopped
1 tsp worcestershire
1/2 tsp dried mustard
salt and cracked pepper to taste
1/3 cup smoked cheddar, grated
1/2-2/3 cup panko breadcrumbs
Whole wheat buns and condiments of your choosing
Heat the oil in a small skillet. Saute the onion, garlic and carrot until soft. Set aside to cool. In a medium bowl, mix together the zucchini, spinach, basil, worcestershire, dried mustard, salt, pepper, cheese, panko and egg. Add in the lentils and carrot mixture. Mix well. Chill in the fridge for 30 minutes.
Shape into patties and fry on a lightly oiled, non stick griddle until crisp on each side.
Serve with your favorite toppings.
Note: These burgers wanted to fall apart a little. I had to make sure they were cooked enough on each side and I also had to adjust the breadcrumbs after I cooked the first few burgers.
Give these a try. I think you'll love them too!
Don't forget to enter my Girard's Dressing giveaway!!