Unlike Shelby, I am a huge fan of meat-alternative burgers. So much so, that I have made my own on a few occasions. Friday night, I was feeling a little crazy so decided to branch out from bean burgers to lentil burgers. I can’t believe that I had never tried them before. Pure awesomeness.
If you think you don’t like meat-alternative burgers. Try these. Even if you are a diehard carnivore, give these “burgers” a chance.
After polishing off our first half-batch of Lentil Burgers on Friday night, I hadn’t had enough so I made another half-batch on Saturday night. That still wasn’t enough, but I was out of lentils so I branched into Split Pea Burgers on Sunday, which were equally amazing and a pretty shade of green to boot.
In retrospect, all of these meat-free burgers may not have been as awesome for Chris as they were for me. It was pretty poor judgement on my part to feed him legume burgers all weekend. I failed to remember that he was headed to India on Monday where his carnivorous self will probably have the pleasure of eating more than enough meat-free meals. Sorry Chris! If you mention that you read this I promise meat on Saturday night!
One final proclamation for the gloriousness of the Lentil Burger: These things area really easy to make. As in I had the energy to make a batch after our 18-mile run on Saturday. Yes. That easy. There is a chance that we will be eating these nightly until marathon training is over.
From 101 Cookbooks.
- 3 cups cooked lentils
- 4 eggs
- 1/2 teaspoon sea salt
- 1 medium onion, finely chopped
- 1 cup toasted fine (whole-grain) bread crumbs
- olive oil spray
- Chop onion in food processor.
- Add lentils, eggs and salt to food processor, then purée until fully combined. It is ok to have whole lentils.
- Pour into a mixing bowl and stir in the breadcrumbs, then let sit for a couple of minutes so the crumbs can absorb some of the moisture.
- Adjust the dough texture by adding bread crumbs, water, or more egg as needed.
- Form the mixture into twelve patties.
- Heat a heavy skillet over medium low, spray with olive oil, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
- Flip the patties and cook the second side for 7 minutes, or until golden.
- Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Servings ~ 12 burgers
Calories ~ 137, Fat ~ 2 g, Carbohydrates ~ 21 g, Protein ~ 8 g