This post might be a horrible mistake. And I’m sorry.
It started out as a simple attempt to recreate Heidi Swanson’s incomparable Ultimate Veggie Burger recipe. I subbed in red lentils for chickpeas and parsley for cilantro, added a dash of cumin, some lemon juice, and flax.
Then, things got ugly.
So, I’m sorry for what I’m sure is the least aesthetically-pleasing selection of burger photos in the history of the internet.
I’m also sorry that it took me a nearly two weeks to post this recipe. But I’m not sorry that I made these lentil burgers. They’re delicious.
Red Lentil Burgers
Adapted from Supernatural Cooking by Heidi Swanson
- 2 1/2 cups red lentils, boiled and drained
- 4 tablespoons flax meal, combined with 3/4 cup warm water
- 1 tablespoon cumin
- 1 tablespoon lemon juice
- 1 onion, chopped
- 3 carrots, chopped
- 1/3 cup fresh parsley, chopped
- 1/2 cup flour (I used Bob’s Red Mill gluten-free all-purpose flour)
- Olive oil
Sauté onion until soft and translucent, add carrots and cook for an additional 10 minutes. Combine all ingredients except flour in a large bowl. Use an immersion blender to puree until the lentil-vegetable mixture is the consistency of a thick hummus. Fold in flour, and use your hands to form the mixture into 1 1/2 inch thick patties.
Heat oil in a frying pan, cook patties for 7-10 minutes and flip when the bottoms begin to brown. Once both sides are golden and crisp, remove from the pan and cool on a wire rack. Top patties with your favorite burger fixings, and serve.