For extra flavor, sauté the carrots and onions in a little of the margarine before you add them to the cooked lentils. And, if you’re feeling adventurous, toast the buns before you serve them.
Makes: 8 servings
1¼ cups lentils
3 cups water
1 cup chopped onion
1 cup grated carrots
3 cups fresh bread crumbs
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
3 tablespoons margarine
4 ounces sliced cheddar cheese
Place lentils in a colander, rinse in cold water and drain. In a medium saucepan, bring water to a boil. Add lentils, reduce heat to low, cover and cook for 15 minutes. Add onion and carrots. Cook 15 minutes more or until lentils are tender. Remove from heat and cool slightly.
Toss the bread crumbs with the garlic powder, oregano and salt. Add this and the egg to the lentil mixture. Stir well.
Melt margarine in large skillet. Drop the lentil mixture by rounded half cups into the hot margarine. Flatten into patties and cook until firm and golden brown on both sides.
Top each patty with a thin slice of cheese, plus your favorite burger toppings. Serve right away.
Refrigerate leftovers within two hours.
|Saturated fat||4 g|