Lentil Burgers

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Lentil Burgers

 

5 cups tomato juice or stock

2 cups brown lentils, cleaned

4 Tbsp. oil

1/2 cup onion, finely diced

1/2 cup zucchini, finely diced

1/4 cup celery, finely diced

3 cloves garlic, minced

2 tsp. oregano

1/2 tsp. salt

2 tsp. thyme

2 tsp. cumin

1 tsp. sage

1/8 tsp. chili powder

1/2 cup quick oats or bread crumbs

1/2 cup whole grain flour

1/4 cup tahini or peanut butter

2 tsp. mustard (see recipe previously posted)

 

Bring tomato juice or stock to a boil. Add lentils and remove from heat.

After 30 minutes of soaking, return to heat and simmer until lentils have

softened (about 45 minutes). Meanwhile, heat oil on medium heat and add

onion, zucchini, and celery. Fry until softened (about 10 minutes). Then

add garlic, oregano, thyme, cumin, sage and chili powder and remove from

heat. Stir together the cooked lentils, fried ingredients, oats, flour,

tahini, mustard, and salt. Add more liquid if mixture is dry and crumbly,

or more flour if wet and sticky. Shape into patties. Cook both sides over

a grill, on a baking sheet under a broiler, or in a lightly oiled frying pan

until surface is crisped (about 5 minutes). The mixture will keep in

refrigerator for up to 1 week. Or you can freeze patties on a cookie sheet

and, when solid, store in a freezer bag. Cook without thawing.

 

 

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