This is a good, filling recipe that's easy to make and tastes delicious. The below method makes 6-8 burgers.
EDIT: I have tweaked the amounts in the ingredients list after having tried this recipe. SW
For young children, you can form the mixture into smaller size burgers; for teenagers make them slightly larger and server them in bread buns with their favourite sauces.
If there is only one vegetarian in the family, make up a batch of burgers and freeze them on a tray at the end of step 4. Pack in polythene bags and keep them for up to six months. You can thaw as many as are required and cook them under the grill as described in step 5. Serve them with a green or mixed salad.
- 170g / 6oz red lentils
- 1x Vegetable Oxo cube
- 1x small onion
- 225g / 8oz carrots
- 30ml / 2 tbsp olive oil
- 50g / 2oz fresh breadcrumbs
- 25g / 1oz porridge oats
- 15ml / 1tbsp Italian herbs and spices
- 30ml / 2tbsp chopped fresh parsley
- Put the lentils in a saucepan. Crumble the vegetable stock cube into 450ml / ¾ pint hot water. Pour the stock over the lentils and simmer for 15 minutes, until the lentils are tender and most of the stock has been absorbed.
- Meanwhile, peel the onion and carrots, and chop them finely. Heat the oil in a frying pan, add the vegetables and cook for 3-4 minutes. Turn the onions and carrots into a bowl.
- Drain any excess water from the lentils and add them to the bowl. Then add the breadcrumbs, oats, herb & spices and the parsley. Mix well.
- Form the mixture into 6-8 patty shapes depending on size required.
- Heat the grill. Put the burgers on a greased baking tray, brush them with oil and cook for about 4-5 minutes on each side until golden.
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