Lentil Veggie Burgers

Lentil Veggie Burgers

Lentil Veggie Burgers

45 minutes

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Details
  • Serving Size:   20
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • American
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 cup of lentils
  • 1 cup of flour (whole wheat)
  • 1/2 cup of oats
  • 1/2 cup of brown rice (cooked)
  • 1 carrot
  • 1 small eggplant
  • 1 small onion
  • 3 cloves of garlic
  • 1/2 cup of corn (optional)
  • 2 teaspoons salt (adjust to your taste preference)
  • 2 teaspoons of oregano
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of pepper (optional or adjust to your taste preference)
  • cornmeal to cover the “hamburger” patty
Instructions

Roast Eggplant

Place in a foil and bake for 20 minutes in a 375 degree ovenor until it is soft.

Cook lentils in boiling water (15 to 25 minutes).

Cook brown rice.

Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.

After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher. Note: try not to smash all of the lentils.

Add corn (optional), oats, flour, and seasonings.

Make burger patties.

Cover in corn meal.

Cook in a little bit of oil until the outside is crunchy.

Place in a whole wheat bun and add your favorite fix ins.

Enjoy!

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