Red Lentil Burgers

By BlueSchmoo

Serves 8 (4) (2)

Ad

Ingredients

• 1 pound (1 1/2 cups) red lentils (3/4 Cup) (1/4 + 2 Tbsp)
• 5 cups water, salted (2 1/2 Cups) (1 1/4 Cups)
• 1 cup minced onion (1 medium) (1/2 Cup) (1/4 Cup)
• 1/2 cup minced carrot (1 large) (1/4 Cup) (2 Tbsp)
• 2 tsp minced garlic (2 cloves) (1 tsp) (1/2 tsp)
• Olive oil for the skillet
• 2 cups chopped crimini mushrooms (1 Cup) (1/2 Cup)
• 1 tablespoon chopped fresh oregano (1 1/2 tsp) (3/4 tsp)
• 1/2 teaspoon salt (1/4 tsp) (1/8 tsp)
• 1/8 teaspoon freshly ground black pepper (pinch) (dash)
• 3/4 cup Panko Bread crumbs (1/4 Cup + 2 Tbsp) (3 Tbsp)
• 4 1/2 teaspoons lemon juice (2 1/4 tsp) (1 tsp)
• 10 ounces firm tofu, pureed in a blender (5 oz) (2.5 oz)

Preparation

Step 1

In a large pot, simmer the lentils in salted water until tender. Drain and cool.

In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes

Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.

Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties.

Pan fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350°F oven if necessary to heat through.