And to think, all these years I’ve been buying store-bought veggie burgers like a sucker. These were so fast and easy to make (outside of the lentil cooking time, but you can use it to prep ingredients) and I love any recipe that makes extra that I can freeze, so this has become a fast favorite. Now that grilling season is coming up, it might be one you should learn to perfect.
- 1 cup dry red lentils
- 1/2 tsp salt
- 2 1/2 cups water
- 1 medium carrot
- 1/2 medium onion
- 1 tsp soy sauce
- 1/2 tsp pepper
- 3/4 cup panko bread crumbs
- 3/4 cup rolled oats
Makes about 8-10 patties depending on how big you make them
First, work with the lentils. This is the longest part of the prep. Put the lentils in a pot of water with the salt, and bring to a boil. Then bring down to a simmer and cook for 45 minutes.
While the lentils are cooking, you can prepare the carrots and onion. Dice them into relatively small pieces.
In the last ten minutes or so of the lentils cooking, put the carrots and onion in a pan with some olive oil and saute for about 5 minutes or until the carrot starts to get soft.
Grab a large bowl and mix together the lentils, onion, and carrots with the soy sauce and pepper. Then add in bread crumbs and oatmeal and make sure it’s evenly distributed.
Form the mixture into flat patties. The ones you want to eat tonight can be fried or grilled immediately. The rest can go in the freezer. When I made these, I had 9 patties, so I wrapped the rest in wax paper and have been enjoying quick and easy dinners, for a much cheaper price than a Boca Burger.
Fry the patties for a couple minutes on each side in a lightly greased pan until brown. Top with your favorite vegetables and condiments and enjoy on a delicious sprouted bun!
I was going to take more pictures of these burgers but I got so excited to eat them I forgot. If that’s not a testament to how yummy these are, I don’t know what is.