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Entrees >  Vegetarian >  Lentil Burgers >

 

Lentil Burgers

• 1 can (15 oz.) pinto beans, drained & mashed

• 1 C dried lentils, cooked, drained & mashed

• 1 small jalapeno pepper, seeded, cleaned & chopped small

• 1/2 yellow sweet onion, peeled, sliced & minced

• 1 stack-pack saltine crackers, finely crushed

• Garlic powder

• Lawry's Seasoned Salt

• Black pepper

• Ginger

• Paprika

• 1 tsp. taco seasoning mix

• 1 egg

• Corn meal

• Canola Oil

Cook the lentils according to package directions; drain. In a large bowl, combine the cooked lentils and pinto beans. Mash into a smooth paste. (Tip: Use the bottom of a drinking glass to mash). Add the seasonings to taste. Add jalapeno and onion; mix well. Gradually add the crushed saltines; mix well. Add the egg and mix thoroughly. Shape the mixture into patties, coat with corn meal, and fry in an electric skillet lightly coated with canola oil. Cook until browned; remove patties and allow them to drain on paper towels.

 

Serving Suggestions: Place cooked patties on whole wheat hamburger buns with lettuce and tomato.

 

*Lentil Burgers image (C) Shenanchie.

 

Lentil Burgers featured in the Recipes-on-a-Budget Cookbook.

 

Related Link:

• Lentil Soup with Bacon (Scotland)

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