Lentil, Vegetable, and Cheese Patty Burgers
Description
Perfect with meals and drinks. These vegetarian burgers are great for a snack during Lent.
Instructions
- 1
Step 1
1. Combine the lentils, bay leaf, ½ teaspoon salt, and 3 cups water in a medium saucepan. Bring to a boil over medium heat. Reduce the heat and simmer until the lentils are tender, 18–20 minutes. Drain the lentils and discard the bay leaf.
- 2
Step 2
2. Coarsely chop the carrots and onion. Pulse the carrots, shallots, and garlic together in a food processor (not to a purée!) for about 5 seconds. Heat 1½ teaspoons olive oil in a medium nonstick skillet over medium heat. Sauté the vegetables with a pinch of salt until softened, about 5 minutes. Add the balsamic vinegar and cook, stirring, until thickened, 1–2 minutes.
- 3
Step 3
3. In a food processor, combine the lentils, roasted vegetables, goat cheese, bread crumbs, and black pepper until smooth. Add seasonings to taste, if needed. Add the egg and mix. Divide the mixture into four portions and shape each into a patty about 1 cm thick and 10 cm in diameter (or sized to fit your burger buns). Refrigerate for 30 minutes or up to 2 days (cover the patties if refrigerating for more than 30 minutes).
- 4
Step 4
4. Heat the remaining 1½ teaspoons of butter in a medium skillet over medium heat. Pan-fry the cutlets for 4 minutes, until the bottom is browned. Flip and cook for another 6 minutes, until the second side is browned. Place the cutlets on the buns along with lettuce leaves, tomato, and mustard.