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Lentil Burger

This recipe makes four large lentil burgers. The preparation is quick but there is a long rest period in between mixing and cooking so, start the process early.

Ingredients: Lentils

1 cup of washed and rinsed Lentils, brown, red etc.
2 cups of water
2 teaspoons of Onion Powder
1/2 teaspoons of Salt

Ingredients: Dry

1 cup of old fashioned Rolled Oats
1 Tablespoon of old Bob's Chia Seed Egg Replacer
1/4 teaspoon of Cumin Seed freshly ground
1/4 teaspoon of Fennel Seed freshly ground
1/4 teaspoon of Rosemary Seed freshly ground
1/4 teaspoon of Fenugreek Seed freshly ground
1/4 teaspoon of powdered Sage
1/2 teaspoons of Salt

Ingredients: Final

1 Tablespoon of Kikkoman Soy Sauce
Peanut Oil to cover the bottom of the fry pan.

Preparation:

Heat the water in a sauce pan.

Add the Lentils, Onion Powder and Salt. Stir thoroughly to mix the Onion Powder.

Bring the contents to a boil, and then turn down to simmer for 10 minutes. (longer if the lentils are a type known to be slow to cook).

Mix the dry ingredients in a large mixing bowl.

When the lentils are finished they should have absorbed most of the water. Pour the Lentils into the dry mixture, but be prepared to withhold some of the fluid if necessary.

Add the Soy Sauce to the mixing bowl and mix everything thoroughly.

Pack the mixture down into the bowl. Cover the bowl and let the mixture sit for at least 30 minutes so the Oats can absorb the moisture.

Option A: Spoon the mixture onto a flat surface, and form a loaf with your hands and or utensils. After another hour of resting the loaf can be cut into 4 large "steak" patties.

Option B: Form 4 to 6 burger patties with your hands and set them aside to rest for another hour.

Saute the patties with medium to low heat in a generous amount of Peanut Oil.

Slide the patties frequently to prevent sticking.

Cook them slowly, until both faces are a crisp golden brown.

Serve when ready.