RED LENTIL BURGERS:
Yield: 6 burgers (up to 10 if you make them smaller). Thanks to Margaret Sharon for sending in this recipe.
Rinse & drain lentils. Put in small pot with water and bring to boil, stirring often. Add turmeric & half of the salt, reduce heat to low, cover & simmer until mushy & water has been absorbed (about 20 minutes). Stir often, or they'll quickly stick to the bottom of the pot & burn. Drain off any remaining water.
Meanwhile, cook onions in oil on medium heat until soft. Stir in celery, garlic & peppers and cook several minutes longer. If it sticks, reduce heat & cover, or add a splash of water. Add ginger, curry, cinnamon and other half of salt; cook & stir for a minute or two. Remove from heat & mix well with rice, nuts, lemon juice, cilantro & lentils.
When mix is cool enough to handle (but not too cool or it will solidify!), shape into patties & place on oiled baking sheet. Bake at 400 F for about 20 minutes.
You can freeze these uncooked in bags with waxed or parchment paper between. Cook from thawed (but be careful: they fall apart easily when thawed). If grilling, bake first then brush both sides with oil & grill.
Can also be baked in a lightly-oiled 8-inch square baking pan, cooking at the same temperature for about 30 minutes.
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