Stonebridge Lentil Walnut Carrot Burger

Stonebridge Lentil Walnut Carrot Burge
Yields 8
You can use pretty much any type of firm vegetable or medley of vegetables in place of carrots here. Broccoli stems and florets are great and roasted veggies leftover from another meal are also nice. Various cooking methods for lentils are available--I include a basic method.
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  1. 2 cups French lentils (or other type, but French has the best texture for burgers IMHO)
  2. 1/2 cup chopped carrots (or other firm veggie--see note above)
  3. 1 egg
  4. 3 minced shallots or green onion/onion equivalent
  5. 3 tsp soy sauce
  6. 3 Tbl bread crumb AND sesame seed combo
  7. 1 tsp salt
  1. Bring 4 cups water to a rolling boil.
  2. Add 2 cups French lentils.
  3. Reduce heat to rolling simmer, cover and cook 30-40 until tender. You’ll have extra lentils this way for soups or stuffed peppers.
  4. In food processor, place 2 1/2 cups cooked lentils (well drained) and 1/2 cup chopped carrots/veggies.
  5. Pulse a couple times to combine.
  6. Add egg, shallots or onion equivalent, soy sauce, bread crumbs with sesame seeds, and salt.
  7. Pulse until mixed but don’t over process. If too soft to form patties, add more bread crumbs.
  8. Form into 8 patties, about 1/2" thick each (or whatever size/quantity you like).
  9. Fry in heated olive oil.
  1. You can also saute this mixture loose (rather than in patties) and add spaghetti sauce for vegetarian sloppy joes.
Adapted from The Moosewood Cookbook
Adapted from The Moosewood Cookbook
Stonebridge Farm CSA