We love our Pastured Pork and Grassfed Beef burgers. But, we love these Veggie Burgers, too. You can freeze them as patties for a quick meal. Toss a salad and dinner is done.
1.5 cups organic lentils
Cook the lentils in water until tender. Lentils cook quickly - approximately 30 minutes.
Dice the following finely:
1/4 lb mushrooms
1 sweet pepper, green or color
1 stalk celery
2 cloves garlic
1 small onion
1 cup organic walnuts
Salt, pepper, chili powder and dry mustard.
1/4 cup organic rolled oats
5 T organic tomato paste
2 organic eggs
1 T Annie's organic worcestershire sauce
Saute all veggies and walnuts in fat of your choice until carrots are tender. You can add a little water or broth to the pan, cover and cook for a few minutes to help tenderize carrots. You are looking for al dente - not mush. Allow moisture to cook off and add 1 tsp salt, few grinds of pepper, 1 tsp chili powder and 1/2 tsp dry mustard.
Add lentils and rolled oats and mash moderately - you don't want mashed potatoes! You want to see some veggie pieces. Add tomato paste, eggs and worcestershire sauce.
Form patties in any size you like - mini patties are almost like falafel. Or big patties for an actual burger. We've enjoyed these without a roll or bun.
Chill for 1 hour to firm up. Fry in fat of your choice until browned on both sides.
You can also freeze these for a quick meal. You do not need to thaw before frying.