1 cup red lentils (DO NOT USE GREEN/BROWN LENTILS)
1/2 cup whole wheat bread crumbs, panko, or cracker crumbs
1 egg, or 1 T. chia seeds soaked with 2 T. water for 20 minutes
salt and pepper
Instructions
Heat the 2 teaspoons oil and butter in a pan over medium-medium high heat until shimmering. Add the onions and distribute evenly in the pan. Let onions cook for 10 minutes undisturbed. If they start to dry out, add a little water. Sprinkle with salt and stir. Continue cooking for an additional 30-45 minutes in 10 minute increments. If you stir them too often, they won't caramelize; you'll know they're caramelizing if they start to turn a dark golden brown. 30 minutes into cooking the onions place the lentils in 3 cups of water or stock. Bring to a boil and simmer covered for 20 to 30 minutes until they have broken down and are creamy in consistency. Place in a bowl with remaining ingredients and mix well. Heat the 1 T. oil over medium high heat until shimmering. Form the lentil mixture into 6 balls, place in the pan, and flatten them into patties. Cook on each side for about 10 minutes until well browned on each side. Serve with curry mayo on whole wheat buns!
Originally Submitted
6/9/2012
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