Savory Herbed Burgers – May 2008

Savory Herbed Burgers – May 2008

Savory Herbed Burgers – May 2008

VegNews Magazine – Beverly Lynn Bennett

With the warming weather comes the perfect time to get out that favorite apron, shine up your spatula, and get cooking. For the classic summertime cookout—burgers, of course—dont' rely on processed, store-bought patties when you can easily whip up extra-flavorful and healthy homemade versions? Enjoy these veggie-packed bun-stuffers.

What You Need:

2 cups filtered water
1/2 cups lentils, sorted and rinsed
1 bay leaf
1/2 teaspoon each dried basil, oregano, and thyme
1/2 teaspoon each garlic powder and chili powder
1/4 teaspoon each sea salt and freshly ground black pepper
1/4 cup sun-dried tomato halves, chopped
1-1/4 cups rolled oats
1/2 cup spinach, roughly chopped
1/4 cup each carrot and red onion, finely diced
1 tablespoon olive oil or coconut oil

What you do:

1. In a small saucepan, combine water, lentils, and seasonings, and cook over medium-high heat for 25 minutes. Add sun-dried tomatoes and continue to cook until lentils are tender and all of the liquid is absorbed. Remove saucepan from heat, then remove bay leaf.

2. With a potato masher, mash lentils . Add remaining ingredients and stir well to combine. Allow mixture to cool for 5 minutes, and then portion mixture into patties.

3. In a large skillet, heat olive oil or coconut oil over medium heat. Cook the burgers over until well browned, about 5 to 7 minutes per side. Add additional oil, if needed, to prevent sticking. Serve with all your favorite veg fixin's.

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