Guest guest Posted May 1, 2010 Report Share Posted May 1, 2010 Here's another. Don't make them too thick as they don't flatten when baking, and they'll be too big for adding burger trimmings. DDP Lentil-Potato Burgers From The McDougall Program, recipes by Mary McDougall 1 cup chopped yellow onion 1 cup chopped celery ¼ cup water 2 cups cooked and drained lentils, mashed 1 cup bread crumbs or GF substitute 1 teaspoon dried parsley 1½ teaspoons dried sage 1 teaspoon dried thyme ½ teaspoon dried marjoram ¼ teaspoon dried rosemary 1/8 teaspoon ground black pepper Preheat oven to 350ºF. Saute the onion and celery in the water about ten minutes; combine in a bowl with the other ingredients and mix well. Form into patties and place on a non-stick baking sheet. Bake for twenty minutes, then turn and bake for another twenty. Serve hot on toasted buns. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2010 Report Share Posted May 1, 2010 Um, where is the potato referred to in the title of the recipe? On Sat, May 1, 2010 at 12:30 PM, <danieldale wrote: > Here's another. Don't make them too thick as they don't flatten when baking, and they'll be too big for adding burger trimmings. > > DDP > > Lentil-Potato Burgers > From The McDougall Program, recipes by Mary McDougall > > 1 cup chopped yellow onion > 1 cup chopped celery > ¼ cup water > 2 cups cooked and drained lentils, > mashed > 1 cup bread crumbs or GF substitute > 1 teaspoon dried parsley > 1½ teaspoons dried sage > 1 teaspoon dried thyme > ½ teaspoon dried marjoram > ¼ teaspoon dried rosemary > 1/8 teaspoon ground black pepper > > Preheat oven to 350ºF. Saute the onion and celery in the water > about ten minutes; combine in a bowl with the other ingredients and mix > well. Form into patties and place > on a non-stick baking sheet. Bake > for twenty minutes, then turn and bake for another twenty. Serve hot on toasted buns. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2010 Report Share Posted May 1, 2010 oops- right after the lentils. 2 cups mashed potatoes The other ingredients are correct and I'll correct the text I just entered from the cookbook. Thanks for the catch. Um, where is the potato referred to in the title of the recipe? On Sat, May 1, 2010 at 12:30 PM, <danieldale (AT) att (DOT) net> wrote: > Here's another. Don't make them too thick as they don't flatten when baking, and they'll be too big for adding burger trimmings. > > DDP > > Lentil-Potato Burgers > From The McDougall Program, recipes by Mary McDougall > > 1 cup chopped yellow onion > 1 cup chopped celery > ¼ cup water > 2 cups cooked and drained lentils, mashed > 1 cup bread crumbs or GF substitute > 1 teaspoon dried parsley > 1½ teaspoons dried sage > 1 teaspoon dried thyme > ½ teaspoon dried marjoram > ¼ teaspoon dried rosemary > 1/8 teaspoon ground black pepper > > Preheat oven to 350ºF. Saute the onion and celery in the water > about ten minutes; combine in a bowl with the other ingredients and mix > well. Form into patties and place > on a non-stick baking sheet. Bake > for twenty minutes, then turn and bake for another twenty. Serve hot on toasted buns. > > Quote Link to comment Share on other sites More sharing options...
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