Whether you are cooking out for Father’s day or just looking for a summertime favorite we recommend whipping up what we’ve dubbed… The most epic lentil burgers on earth!! A friend shared with us their delicious recipe and these are too amazing (and EPIC) not to share with our Kula. We hope you enjoy!
¾ cup dry lentils
1 ½ cups water
2 tbs. cider vinegar
1 tbs. peanut or olive oil
1 cup finely minced onion
4 to 5 large cloves garlic, minced
About 10 large mushrooms minced
½ cup very finely minced walnuts
½ lb. fresh spinach finely minced
1 tsp. dry mustard
Fresh black pepper, to taste
½ cup fine bread crumbs or wheat germ
1. Preparation about 35 minutes, 1 hour to chill and 15 minutes to cook.
2. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium sized bowl, add vinegar and mash well. You can sauté the vegetables while the lentils cook
3. Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes. Add all remaining ingredients except wheat germ or bread crumbs, and sauté 5 to 10 minutes, or until all the vegetables are tender. Add the sauté and crumbs to the lentils and mix well. Chill for about 1 hour before forming patties.
4. Form 4 inch diameter burgers and fry in a small amount of hot oil on both sides until heated through and crispy on the outside, or broil for 5-8 minutes on each side.
5. Fixings of your choice!
Note: These can be made up to several days in advance and stored in the fridge until just before cooking. Uncooked burgers can be individually wrapped and frozen. Defrost before cooking.
Serves 4 to 6