Who just started singing Linkin Park? I did. Sorry for the lack of posts over the past few days. We’ve been pretty busy getting ready for the big move. This weekend, with the assistance of my wonderful mommy and uncle, we moved a ton of stuff to storage. We won’t be needing our lawn mower, garden hoses, pressure washer, shelving units, etc, etc, etc at a rental. *Sigh* Time is dwindling fast… ANYWAY, I was excited about dinner tonight (what’s new??). These burgers are very easy but a little time consuming because of all the steps. I knew I wouldn’t have the patience on a weeknight, so I made these last night and just sauteed them up tonight. The texture and flavors were awesome… one of the best meatless burgers yet!
Recipe from Cooking Light magazine, March 2010 issue
(The recipe also includes a fiery fruit salsa, but I didn’t make it).
1/2 cup lentils, dry
1 1/2 cups water
1 cup chopped onion (I used a combo of white, red and green that I had on hand).
1/4 cup grated carrot
2 tsp minced garlic
2 Tbsp tomato paste
1 1/2 tsp cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 + 1/4 tsp salt
3/4 cup cooked barley (about 1/3 cup dry)
1/2 cup bread crumbs
1/4 cup chopped parsley (I omitted)
1/2 tsp pepper
2 large egg whites + 1 whole egg
Hot sauce if desired (I added a few squirts and highly recommend it, obviously!)
small amount of oil for sauteeing
– Cook the lentils in the water by bringing to a boil then reducing heat and letting simmer until tender. Time will vary, about 15-25 minutes. Drain and set aside. Original recipe says to puree half the lentils and add back to the whole lentils. I skipped this step and left them all whole.
– Saute the onion and carrot until tender (about 5-6 minutes). Add the garlic and cook another 1 minute, stirring constantly. Add the tomato paste, cumin, oregano, chili powder, and 1/4 tsp salt. Cook another 1 minutes, stirring well to combine.
– Add the onion mixture to the lentils, then stir in remaining 1/2 tsp salt, cooked barley, bread crumbs, parsley, and eggs. Mix well.
– Cover and refrigerate for at least 1 hour. Form mixture into 8 patties. I refrigerated the patties overnight and cooked them the following night.
– Heat some oil in a large skillet and cook 4 patties at a time, about 3 minutes on each side until browned.