Lentil Burgers

Lentil Burgers

Based on a recipe from Whole Food for the Whole Family

½ cup dry lentils
½ cup raw brown rice

1 small onion, diced
1 potato, peeled and diced
1 carrot, peeled and diced
1 stock of celery, diced
Additional optional vegetables
1 beet, peeled and diced
1 sweet potato, peeled and diced

1 5.5 ounce can of V-8 juice
1 tablespoon tamari soy sauce
Enough vegetable or beef broth to make 2 ½ cups liquid

Fine grain cornmeal

Dry milk powder, mashed potato flakes or potato flour for thickening

Prepare vegetables. Sauté onion in canola oil. Use a sauce pan with lid, big enough to hold 6 cups. When onion has started to soften add other vegetables and sauté a couple of minutes longer. Add broth, soy sauce and V-8 juice. Bring to boil. Add lentils and brown rice. Stir, then cover and lower heat to simmer. Simmer for about one hour. It is done when the brown rice is soft. The simmering stage can take part in a Crockpot. It will take twice as long in a Crockpot. I put it in a crock pot before church and finish the lentils burgers after church for lunch.

Making of burgers

Take burger mixture off the stove. Mash like you mash potatoes. Cool burger mixture a little to a temperature that you can safely handle with out burning your fingers. If mixture is too sloppy to form into burgers add a thickening ingredient, Dry milk powder, mashed potato flakes or potato flour.

Put corn meal in a shallow bowl. Form burgers. Dredge lentil burgers in corn meal. Fry on both sides in a little oil. The burgers are finished when they are golden brown on both sides.

Serve with your favorite burger fixings.

If the appropriate ingredients are chosen these burgers can be vegan,vegetarian or gluten free.