We have a large amount of lentils so I've regularly been making lentil burgers. They're relatively easy to make and quite tasty. The recipe makes about 12 patties, but the amounts are approximate as I typically don't measure.
- 350 ml of dried lentils
- 1 roughly chopped onion
- 2 grated carrots
- Pinch of pepper
- 1/2 cup of gluten powder
- Oil for frying
Gluten powder is exactly as it sounds; a powdered form of wheat gluten. It's use is as a binder, but for those who are celiacs, you could probably use chia seeds or applesauce, but I have yet to attempt it.
- Soak the lentils in water overnight
- Drain then boil the lentils until soft.
- Drain the cooked lentils. Reserve the water. A small amount is needed for the patties, but the remainder can have other uses like Wakame Mousse.
- Cook the carrots and onions until softened
- Combine carrots, onions, lentils, and pepper. Mix thoroughly,
- Add a small amount of the reserved liquid and stir through.
- Add gluten powder mix again.
- Using egg rings, press to form burger patties.
- Dust each side of the patties with cornstarch.
- Leave patties for about an hour, or until ready to be eaten. They'll last a couple days at least.
- When ready, heat oil in a pan, roughly the amount you would use for shallow frying schnitzel.
- Press the patties firmly between your hands firmly before placing into the oil.
- Fry until brown and crispy on both side.
- Assemble into burgers of your choosing.
I usually have beetroot, gherkin, tomato, soy mayo and sauce. We've actually been preferring them over regular burger patties which is good since a kilo of cooked lentils is cheaper than a kilo of mince.