Hoo Hoo Billy. It has been a super-dumb week and a bit. So much stuff has transpired to change the trajectory of my little world and I just did not feel like cooking or blogging or talking to anyone. But, you can only be in a funk for so long before you are known as that funky chick and who wants to be that? Except for maybe Blossom or that funky chick who lives down the street from me, but they’re the exceptions, fo sho.
At any rate, long story short, I’m a sad little monkey because I must miss out on the vegan bloggers event of the summer/universe and I have to leave my cute little monkeys and return to the daily grind this fall. (As an aside, I haven’t HAD to be anywhere on time for 4 1/2 years now and I really sucked hot rocks at it back then so I am über terrified about getting three kids to various destinations and my irresponsible behind to work on time. Any tips would be greatly appreciated!) But there are so many worse places in the world to be than where I’m at, so I’m being a nice buttercup now and sucking it up. Look at me go!
Veggie burgers are great, right? Eat these ones! (Look at me segue away from that pity-party so seamlessly–smmmooooottttthhhhh)
Easy Vegan Lentil Burgers
INGREDIENTS:
- 2 cups brown lentils, cooked and drained
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup wholegrain breadcrumbs, fine
- 1 tsp garam masala
- 3 bay leaves
- sea salt, to taste
- 3 tbs prepared mustard, your favourite one–I like sweet onion or spicy hot
My man can turn any burger naughty. Daiya and Sriracha.
METHOD:
1. You can use either dried or canned lentils for this one. Life offers us so many choices.
I used dried: I popped 2 cups large green (or brown) lentils, the garam masala, bay leaves and salt into my pressure cooker and covered with about a 1.5 inches of water. I brought it all to high pressure, reduced heat and cooked for 32 minutes until lentils were super mushy and water was completely absorbed (I released pressure and checked on my little friends at 25 minutes and they were too firm, so I added a bit more water and sent them back on their being cooked mission quest. I recommend you do the same since all appliances vary.)*
If you’re using canned, drain’em super goodlike and add the spices in step 3. Now go to Step 2.
2. Preheat oven to 425ºF. Meanwhile, in a medium pan over medium heat, sauté onions and garlic in a little water, broth or oil (depending on your political leanings) for about 5 minutes until translucent and tender.
3. Line a baking sheet with parchment paper or lightly spray with olive oil. In a large mixing bowl, combine mushy lentils, spices–if using canned lentils, bread crumbs, onions and garlic. Mix together until very thick, adding more breadcrumbs if necessary. Taste and adjust seasoning to your liking.
4. Scoop about 1/4 of mixture into your hot little hands and roll it up into a ball. Now mush that ball down until it’s a patty. You’re the boss here. Don’t forget that. Repeat steps until you use it all up–you should get about 8-10 patties.
Make'em look like this!
5. Bake for 10-12 minutes, checking frequently just in case your oven is more over-achieving than mine and serve immediately with the best burger toppings in the world!
NOTES:
* If you cook 2 cups of dried lentils, you will have more than you need for this recipe and I am always happy to have extras. Cooking large brown/green lentils with garam masala, bay leaves and salt and adding a bit more water to your serving super reminds me of the rehydrated soups I lived off during my University days. The kettle truly is the vegan student’s best friend!