Last night for dinner I made lentil burgers. I didn’t take any pictuers because I hadn’t intended to post a recipe. This isn’t really a “new” recipe. It’s just a modified version of one I’ve made before. But then I thought I’d post it separately so that I remember it. Mostly because these make a great snack! And I’m always looking for new snacks. I made a very simple version of lentil burgers. 3 ingredients. As usual Justin wasn’t thrilled…never is with meatless burgers. But they must have been pretty good if Rebecca ate her whole burger. Scarfed it down before finishing anything else on her plate (even before french fries and brussels sprouts!). Not one complaint about taste or texture. That sounds like a good recipe to me 🙂 I just made a small batch last night, 4 burgers. I ate one as a bedtime snack with pesto. YUM! And so far my tummy seems to handle the lentils well (wasn’t sure since I haven’t had them in a while). These are very healthy. Lentils and eggs both have tons of protein and nutrients. And I cooked them in lard for some extra fat to help absorb the nutrients. I’m glad I tried these again. A big hit for me! Now I just need to make more to snack on 🙂 And hopefully next week I’ll have time make fermented ketchup to dip them in. I call these burgers. You could call them lentil cakes since I don’t actually eat them with a bun. I just top them with condiments and eat them with a fork. Or you could make some nut butter pancakes to use as buns. You can prep these burgers ahead of time and then just cook them when it’s time for dinner.
~ 4 burgers
2 cups lentils (soaked and cooked)
1/4 – 1/3 cup almond flour
seasoning to taste (I used salt and garlic powder)
fat for cooking (lard, tallow, coconut oil, butter)
Smush half of the lentils in a bowl. Add remaning lentils, egg, flour and seasoning. Mix until combined. If mixture is too moist add more flour. From into burgers. Cook in hot oil/butter/fat in cast iron skillet over medium heat, about 7 minutes per side.