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Add a photoUp front I must admit that I am not a Vegan, Vegetarian or any type of no meat diet type person. So if you are then there will be items to substitute in any vegetable dish that I prepare. In this Lentil Burgers Recipe for instance one of my favorite go-to sauces L & P Worcestershire has anchovies, and the recipe does call for eggs.
If you’re not a dyed in the, well not wool perhaps corn silk, vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor. If you are a vegetarian, then you’ll need a substitute for the L&P and the eggs, and for that I am not an expert.
Ingredientes
- 1½ cups dried lentils
- 3-4 cups water or vegetable stock
- 1 Tbs garlic salt
- 1 Tbs butter
- 1 tsp Olive oil
- 1 medium to large carrot finely diced
- 1 stalk celery finely diced
- 2 Tbs minced onion
- 4 Tbs dried parsley
- 1-2 Tbs Worcestershire sauce
- 2 whole eggs
- ¼ – 1 cup plain or italian bread crumbs
- Salt and pepper to taste
Direcciones
- In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
- Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
- Place the cooked lentils into a fine sieve and allow to drain and cool.
- Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
- Just before the carrot and celery are done add the dried onion and parsley.
- Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don’t over mash, it is fine to leave some of the lentils whole.
- Taste at this point and adjust seasoning if necessary.
- Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
- Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
- To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don’t do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
- To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 52 | 16% |
| Total Fat 5.9g | 7% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 259mg | 11% |
| Potassium 633mg | 18% |
| Total Carbs 48.0g | 13% |
| Dietary Fiber 16.3g | 54% |
| Sugars 3.56g | 2% |
| Protein 17.8g | 28% |
