Lentil Burgers

Name: Lentil Burgers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 mini-patties
Ingredients: 3 cups black lentils (cooked); 4 large eggs; 1/2 teaspoon salt (fine grain); 1 onion, finely chopped; 1 cup dry whole grain breadcrumbs (toasted); 1 tablespoon extra virgin olive oil

Submitted by Chef #1214661

"Lentil burgers"

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Ready In:: 50mins
Ingredients:: 6
Yields:: 12 mini-patties

ingredients

3 cups black lentils (cooked)
4 large eggs
¹⁄₂ teaspoon salt (fine grain)
1 onion, finely chopped
1 cup dry whole grain breadcrumbs (toasted)
1 tablespoon extra virgin olive oil

directions

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's okay if many of the lentils remain whole.
Pour into a mixing bowl and stir in the onion.
Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, 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.
Carefully cut each patty in half, insert your favorite fillings (I'm fond of avocado, spinach, red onion & sprouts!), and enjoy immediately.