Serves 8
371 cal · 60 min
Tastee Burgers
Recipe GLPR2b2e460adb4e76
Hearty vegetarian burgers made from cooked lentils, sautéed vegetables, and bread crumbs, bound together with egg and seasoned with garlic and oregano. Each patty is pan-fried until golden and crispy, then topped with melted cheddar cheese for a satisfying meat-free main dish.
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Ingredients
1 1/4 cups dry lentils
3 cups water
1 cup onion, chopped
1 cup carrot, grated
3 cups bread crumbs
1 egg
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons margarine or butter
4 ounces cheddar cheese, sliced
Directions
Wash your hands thoroughly with soap and water before beginning.
Rinse the dry lentils in a colander under cold water and drain completely.
Pour water into a medium saucepan and bring to a rolling boil.
Add the rinsed lentils to the boiling water, reduce heat to low, cover, and simmer for 15 minutes.
Stir in the chopped onion and grated carrot.
Continue cooking covered for another 15 minutes or until the lentils are completely tender and most of the liquid is absorbed.
Remove from heat and let the mixture cool for 5 to 10 minutes.
Stir in the bread crumbs, egg, garlic powder, oregano, and salt until well combined.
Heat the margarine or butter in a large skillet over medium-high heat.
Using a 1/2 cup measure, scoop the lentil mixture into the hot skillet, spacing the portions apart.
With a spatula, gently flatten each mound into a patty about 1/2 inch thick and cook for 4 to 5 minutes on the first side until golden brown and firm.
Carefully flip each patty and cook the second side for another 3 to 4 minutes until golden brown.
Place one slice of cheddar cheese on top of each hot patty and remove from heat. The residual heat will melt the cheese.
Serve immediately while warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
