This is the long awaited recipe of Ann’s famous lentil burgers. If we’re not careful, they may even turn Ian into a vegetarian. 🙂
1 cup of Lentils
1 cup of brown, short-grain rice dry
1/2 cup Oats, rolled or quick
3 TBSP nutritional yeast (get from local health food store.. it’s yellow flakey stuff)**
1/2 cup bread crumbs or ground crackers
1 tsp salt
1 tsp granulated garlic
1 small to med onion, minced
1 tsp dried basil
2 tsp dried oregano
Hot Sauce to taste
several dashes of Worcestershire sauce
2 TBSP ketchup
1 egg (optional)
**The yeast is a critical ingredient. Don’t omit. (for nutritional and flavor reasons)
Rinse and sort lentils. Put lentils and rice together in same pot and over medium heat with 4 cups of water bring to a boil. Turn down to a simmer for 30 minutes. Check for lentils being tender.
If pot is near dry, add another cup of water. Once lentils are tender add the salt. Simmer another 15-25 minutes until rice is plump, lentils are falling apart, and pot is nearly dry. Keep a close eye on the pot. Add more water as needed.
While lentils/rice are cooking, mince onion, gather other ingredients.
In blender or food processor, grind oats until flour (about 30 seconds). Grind crackers if needed.
With lentils and rice cooked down to near dry, dump into large mixing bowl and stir in minced onion. Next stir in oats and bread crumbs. Add all seasonings and check to taste. Adjust to your own taste. The mash should start getting sticky. After well mixed and slightly cooled, add egg if wanted (egg adds body but requires stricter care and handling for food safety).
Shape mash into burgers of desired size and cook in lightly oiled pan, browning each side about 5 minutes/side. If cold, the burgers may take longer to cook.
Makes about 6 burgers.
Ann makes a larger batch of this up and refrigerates the mash up to a week in a tightly sealed plastic container.