Lentils and hazelnuts make an excellent garden burger meat substitute. Walnuts may be substituted fro the hazelnuts, if need be. You may also substitute canned, drained lentils rather than cooking them from scratch if you are short on time. The veggie burgers are good hot or cold.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 3 cups dry lentils
- 1 medium onion, chopped
- 1 cup bread crumbs
- 1 Tablespoon chopped fresh parsley
- 3 eggs
- 1 cup finely chopped roasted hazelnuts or walnuts
- 1/2 teaspoon dried thyme, crushed
- 1 teaspoon dried basil, crushed
- 1-1/2 teaspoon salt
- Pepper to taste
- 1 to 2 Tablespoons vegetable oil
Preparation:
Cook lentils according to package directions; drain and cool.
Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir in thyme, basil, salt, and pepper. Mold into 16 burger-sized patties.
In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve.
Yield: 16 patties
Recipe Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)
Reprinted with permission.
Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir in thyme, basil, salt, and pepper. Mold into 16 burger-sized patties.
In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve.
Yield: 16 patties
Recipe Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)
Reprinted with permission.
