The vague gourmet: Lentil-veggie burgers

I made the absolutely yummiest veggie burgers last night!

Of course I wanted to share the recipe– it’s a super-tasty, inexpensive, low-fat alternative to prepared veggie burgers. Unfortunately, I cook by the “little of this, little of that” method and lost track of the actual amounts. I tried to trace my steps as carefully as possible.

LENTIL-VEGGIE BURGERS

1 cup of granular TVP (textured vegetable protein)

1 cup dry red lentils, sorted and rinsed

2-3/4 cups of water

1 vegetable boullion cube

2 eggs, well-beaten

3/4 (?) cup of bread crumbs

onion powder

garlic powder

salt and pepper

1.  PREHEAT OVEN TO 375 degrees.

2.  Put TVP, lentils, boullion and water in a medium saucepan. Bring to boil on medium-high heat, then lower heat to low. Simmer for about 15 minutes until most of water is absorbed.

3.  Let TVP-lentil mixture cool to room temperature and place in a large mixing bowl. This will keep the eggs from starting to cook in step 4. (If you’re in a hurry,  dump the whole mess into a fine-mesh sieve. Run cold water over TVP-lentil mix and drain well before putting it in the mixing bowl. You’ll need to add extra seasoning in step 5).

4.   Stir beaten eggs into the TVP-lentil mix.

5.   Add seasonings, mix well.

6.   Mix in breadcrumbs. Start with 3/4 cup, and add more as needed. Shouldn’t need more than one cup. It should be a very moist and sticky mixture– not too dense, not too loose.

7.   Spray a large baking sheet with non-stick cooking spray. Form about 10 good-sized burgers, about 3/4 of an inch thick and 3 inches across. Carefully place burgers on baking sheet as you form them. Spritz the top-sides of the burgesr with more cooking spray. The uncooked burgers will be pretty moist and gooey, but the burgers will firm up a bit while baking.

8.  Bake for 15-20 minutes. Turn them over, and bake for another 15-20 minutes. They’ll be nicely browned and crispy on the outside, but wonderfully moist on the inside. Makes about 10 generous-sized burgers.

Serve on a hamburger bun with all the fixings. Or you can serve them with the dipping condiments of your choice– ketchup, mustard, barbecue sauce, etc. Even with brown gravy and mashed potatoes, this can be salisbury-steak type dish!

Summary:

  • High-protein
  • High-fiber
  • Low-fat
  • Low-cost
  • Highly delicious

What more could you want?

OPTIONS:

  • For color and variety, throw in some finely-chopped vegetables, such as onions, peppers or mushrooms.
  • Any special seasonings or spices you like can be used. There are no real rules.
  • In step 2, stir in half a capful of Gravy Master for a darker, more authentic meat-like color.

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