The Lentil Burger
My first job in the health food world was cooking at a vegetarian café in a food co-op. We made the most incredible lentil burgers. Ever. The lentils get nice and crisped when baked and the texture is kind of soft and, well, beefy in the middle.
- 1 ½ cups cooked brown lentils
- 2 medium sized carrots, diced
- 2 ribs celery, diced
- 1 cup ground rolled oats or breadcrumbs divided
- ¼ cup parsley, chopped
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
- Preheat oven to 350
- Sauté carrots and celery in a nonstick or cast iron pan for about 3 minutes in olive oil.
- Stir in thyme and marjoram and turn off heat.
- In a food processor, add all other ingredients except for 1/2 a cup of the oats. Pulse until mostly smooth. Transfer to a large mixing bowl. Add the remaining 1/2 cup oats to the burger mixture, along with the sautéed ingredients and mix together.
- Form into patties and place on a well-oiled baking tray lined with parchment paper. Bake for 15 minutes. Flip burgers and bake another 10-15 minutes until crisp and brown.