You can substitute lentils for chickpeas, black beans, white kidney beans or pinto beans.
Vegetarian Burger Recipe
- 3 cups cooked black lentils
- 4 egg whites
- 1/2 teaspoon fine-grain sea salt
- 3-4 ounces silken tofu
- ¼ cup crushed peanuts
- 1 onion (finely chopped)
- 1 tablespoon extra-virgin olive oil (or clarified butter)
- Combine the lentils, eggs, silken tofu, crushed peanuts and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus – it’s o.k. if many of the lentils remain whole. Pour into a mixing bowl. Prepare the onion. You may wish to squeeze out some liquid from the raw onion. Stir in the onion. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You may cover the mixture and chill for 30 minutes to help firm up the mixture.
- Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. You may carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
You can substitute lentils for chickpeas, black beans, white kidney beans or pinto beans.
Adapted from Saavy Vegetarian