Lentils have been a mainstay of vegetarian cooking for many years, and the EEFC Cafe is no exception. The recipe for our lentil burgers is often requested by members. Whether you are making these tasty burgers at home, or grabbing one at the food bar or from the deli case, lentils are a great source of fiber, protein, iron, as well folate and niacin. Enjoy!
Co-op Café Lentil Burgers
- 1 cup dry lentils
- 1 cup rolled oats
- ¼ tsp black pepper
- 1 tsp granulated garlic
- clove pinch ofpowder
- ¼ cup chopped fresh parsley
- 2 Tbsp nutritional yeast flakes
- ½ onion minced
- 1 carrot minced
- ¼ cup tamari
Pre-heat oven to 400 degrees
Cook lentils in 2 cups water until tender; drain.
In a food processor, combine oats, and spices until well blended.
Add carrots and onions to dry oat mixture in a bowl.
Stir in cooked lentils and tamari to moisten until mixture forms a dough.
Scoop out mixture with an ice cream scoop or large spoon onto an oiled baking sheet, or form patties with hands and place on baking sheet. (This recipe makes 6 large burgers.)
Flatten burgers to size and shape desired; they will not spread as they bake.
Bake for 20-30 minutes.
Top with your favorite gravy or marinara sauce, or serve on a roll with all the fixings. Burgers can be refrigerated for a week or frozen for several months and reheated in the oven or in a skillet.