I’m not vegetarian, but I do often like vegetarian meals. I’ve been on a kick for veggie based lunches lately to up my total veggie consumption. I’ve had this bag of red lentils for a few months with no clue what to do with them. I’m not a fan of Indian food, and I don’t much do bean salads. When my BFF asked me the other day if I knew of a good recipe for veggie burgers, I thought AH HA! These have the bene of also being gluten free (many veggie burger recipes call for bread crumbs). Makes 7 burgers at 140 calories and 5.15 grams of fat per burger.
Ingredients:
- 2 tbs olive oil
- 1.25 cups lentils, rinsed
- 1.75 cups chicken stock
- 1 can rotel
- 1/2 small onion, minced
- 1 tsp ancho chili powder
- 1/2 tsp cilantro
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup potato flakes
- 1/2 cup corn flake crumbs
- 1 egg
- 1 packet Sazon
Directions:
1. Bring the stock to a boil.
2. Add the rinsed lentils and cook for 20 minutes.
3. Add the rotel, onion, cilantro, paprika, cumin, chili powder, garlic powder, and salt.
4. Cook for another 15-20 minutes, until lentils are soft.
5. Allow to cool for a bit.
6. Add the egg, stir well and fast (so it doesn’t cook).
7. Add the potato flakes. Stir until well combined.
8. Add the corn flakes. Stir until well combined.
9. Pan fry in canola or vegetable oil until both sides are browned (effectively seared).
10. Finish off in the oven at 350 degrees for 15 minutes.
11. Serve with good sharp cheddar or monterey jack.