Even vegetarians like me like eating hamburgers. I like to sink my teeth into the sandwich, feel the sweetish taste of ketchup, the freshness of the salad, the softness of the melted cheese … but I do not like meat, of course! How to do? It takes a veggie burger.
Of all the veggie burger recipes I’ve tried this is my favorite, the one that resembles meat the most: it is not the same thing, of course, but it is very close to it.
Veggie lentil burger
- 120 g of half-cooked lentils will tell you about them in the recipe
- 1 egg
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon of breadcrumbs
- 1 teaspoon chopped parsley
- 1/2 garlic clove minced
- salt and pepper
- oil or butter for frying
- First of all, let me explain you what the matter with lentils is. Basically, we need to start from raw lentils (any type will be fine), the dry ones, and cook them for a very short time, halfway through. Canned lentils won't do.
- Take the lentils (about 2 cups), rinse in cold water and cook with plenty of water in a pressure cooker.
- Cook the lentils in the pressure cooker for 5 minutes, no longer and no shorter than that: remember that we aim to having our lentils cooked only halfway.
- If you don't have a pressure cooker, just cook the lentils in a normal pot but not too long, they need to be firm, somehow still crunchy, not mushy.
- Drain the lentils and mash them with a meat grinder or a food processor until you have a rough mixture.
- Mix the lentils with the raw egg, add the remaining ingredients just as you would do if you were making meatballs, to obtain a compound that does not stick to your hands.
- Heat a little oil or butter in a frying pan and prepare the burger pattie.
- Cook the burger on both sides for about 5 minutes.
As for the serving and the dressing, I’ve used an Italian ciabatta bread plus plenty of lettuce, tomatoes, red onion, avocado and ketchup.