|Refrigerating the burger mixture allows it to firm up, making patties easier to form.|
|Frying lentil burgers|
|Lentil Burger dressed with Pickled Mung Bean Sprouts and Sesame Mayo|
|Another version got the Sweet Chile Sauce and Pickled Radish treatment.|
We're gonna make this really easy. Start with a can of cooked lentils; drain but do not rinse. Place in a mixing bowl along with: 2 cloves of minced garlic, 2 T. grated or minced onion, a T. of soy sauce, some freshly ground black pepper and 2 T. dried herbs de Provence (or a mixture of dried rosemary, thyme etc). Beat 2 eggs lightly and add to lentils. Stir with a fork, mashing most of the lentils as you go. Now stir in about 2/3 cup whole wheat breadcrumbs and mix well. If the mixture is not holding together add one or two T. wheat flour until thick enough. Place in the refrigerator and chill for an hour. You may need to season further at this point; much depends on the original salt level of the canned lentils.
When ready to eat remove lentil mixture from fridge and shape in to patties. Fry over medium heat (you'll need about 2 T. total of olive oil) until browned on both sides and hot throughout, about 5 minutes total. Garnish as desired and serve on toasted rolls or buns.