VEGGIE BURGERS
I have always loved meat and NEVER understood how people could be a vegetarian. Well, I think that the problem was that I never ate anything good that did not have meat! These veggie burgers are packed with flavor that even the biggest carnevour will like. When making veggie burgers, I like to make a lot of them, and put in the freezer. This way, you can jsut throw them on the grill for a quick and easy lunch or dinner.
INGREDIENTS
3 cups cooked lentils
1 large zuccini- grated
1 large summer squash-grated
1 large carrot- sliced very finely
1/2 green bell pepper- half chooped fine- the other half grated
1 onion grated
2 cups fresh breadcrumbs
2 eggs
1/2 tsp? salt or lawrys seasoning
lots of fresh ground pepper
1 tsp?garlic powder
1/4? tsp cayanne
INGREDIENTS
3 cups cooked lentils
1 large zuccini- grated
1 large summer squash-grated
1 large carrot- sliced very finely
1/2 green bell pepper- half chooped fine- the other half grated
1 onion grated
2 cups fresh breadcrumbs
2 eggs
1/2 tsp? salt or lawrys seasoning
lots of fresh ground pepper
1 tsp?garlic powder
1/4? tsp cayanne
The first thing that you need are lots of veggies. These are great to make with extra veggies you have during the summer. I use the veggies listed above, but you could really throw in any summer veg that is not to watery. For instance, I personally would not put tomatoes in this because you may end up with a very mushy veggie burger. (On the other hand, sun dried tomatoes would be delicious).
to prepare lentils for this recipe- Take a small bag of lentils and bring them to a simmer with 2 bay leafs, 1/4 of an onion and 3 garlic cloves. I do not add salt until the end because the lentil skins will not cook properly. Simmer them about 20 minutes until they are cooked through. Add 1/4 tsp salt the last 5 minutes of cooking. Drain the water. One bag will make more then the 3 cups of lentils needed for this recipe. You can use your leftover lentils for dinner another night.
Grate up the zuccini, squash, half of the green pepper and onion. You will notice that the onion makes a lot of water when grating it. This is great because it will help bind the burgers together once you add the breadcrumbs at a later step. Slice the carrot very thin. Chop the rest of the bell pepper and about 4 swiss chard leaves into small pieces. These veggies will add a nice texture to the burger.
Add 3 cups cooked lentils, 2 cups bread crumbs, 2 eggs, 1/2 tsp lawrys saeasoning or salt, pepper, 1 tsp garlic powder, 1/4 tsp cayanne. Mix to combine. make into patties.
to prepare lentils for this recipe- Take a small bag of lentils and bring them to a simmer with 2 bay leafs, 1/4 of an onion and 3 garlic cloves. I do not add salt until the end because the lentil skins will not cook properly. Simmer them about 20 minutes until they are cooked through. Add 1/4 tsp salt the last 5 minutes of cooking. Drain the water. One bag will make more then the 3 cups of lentils needed for this recipe. You can use your leftover lentils for dinner another night.
Grate up the zuccini, squash, half of the green pepper and onion. You will notice that the onion makes a lot of water when grating it. This is great because it will help bind the burgers together once you add the breadcrumbs at a later step. Slice the carrot very thin. Chop the rest of the bell pepper and about 4 swiss chard leaves into small pieces. These veggies will add a nice texture to the burger.
Add 3 cups cooked lentils, 2 cups bread crumbs, 2 eggs, 1/2 tsp lawrys saeasoning or salt, pepper, 1 tsp garlic powder, 1/4 tsp cayanne. Mix to combine. make into patties.
Heat up a pan to medium heat and add olive oil. cook patties on medium/low till they are browned on both sides. it is important to cook them on a lower heat so that the insides cook and they firm up a bit.
I like to make many of these and freeze them for a fast dinner or lunch. You can reheat them in a pan or on the grill. It is a great thing to keep handy in the freezer!
I like to make many of these and freeze them for a fast dinner or lunch. You can reheat them in a pan or on the grill. It is a great thing to keep handy in the freezer!
