These spicy, aromatic burgers are delicious naked (without a bun), but feel free to dress them up however you like. They’re quite good wrapped in a big piece of cabbage or a mustard green leaf, too!
Yield: Makes 6 burgers
Time: 10 minutes for preparation, 40 minutes of cooking time
Ingredients:
1 cup uncooked red lentils
3 carrots, grated
1 onion, diced
¼ cup whole grain flour, as needed
pinch sea salt and black pepper
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 -2 teaspoon olive oil for frying
3 carrots, grated
1 onion, diced
¼ cup whole grain flour, as needed
pinch sea salt and black pepper
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 -2 teaspoon olive oil for frying
Directions:
- Rinse the lentils and then add enough water to a sauce pan to cover lentils by about 2 inches. Do NOT add salt. Bring to a boil and then lower to a simmer for about 15-20 minutes. Drain lentils and place in bowl.
- Add carrots and onion. Mash them a bit, but not too much. Add just enough flour so that they will stick together. You may need to add a bit of water.
- Season the mix with the spices (coriander, cumin, cayenne pepper, salt, and black pepper); stir through well. With your hands, form the lentil mix into burger shapes.
- Add a teaspoon of olive oil to a pan that has been heated over medium heat and lay the burgers in. Leave them for about 8-10 minutes on the first side, flip, and cook another 5 to 7 minutes.
Tip: Put the burgers in an oven on low heat to keep them warm while you cook the second batch.
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