Anyway, these burgers aren't just for vegetarians - they have tons of texture and flavor and they'll satisfy any burger craving. Plus, I use a SECRET ingredient to add flavor and texture. I guess it's not a secret anymore... pita chips! Check it out...
Note: I chose to serve these burgers as is; you can serve them on buns, or with lettuce and tomato too.
Veggie Lentil Burgers
1 cup brown or green lentils, rinsed and picked over to remove debris
2 1/2 cups water, plus more as needed
2 bay leaves
2 carrots, peeled and chopped
1/2 cup pita chip pieces
1/2 cup panko bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Cooking spray
Optional toppings:
Lettuce
Tomato
Feta cheese
Place the lentils, water and bay leaves in a medium saucepan and set the pan over high heat. Bring the water to a boil. Reduce the heat to low, partially cover and cook for 25 minutes. Add the carrots and cook for 5 to 15 more minutes, until the liquid is absorbed and the lentils are tender (it's really hard to know how "fresh" your lentils are, so they could be soft in 30 minutes, or not until 40 minutes). Keep checking the pot and add a little more water (about 1/2 cup) if you run out sooner than 30 minutes. If you run out of water at 30 minutes, but the lentils aren't tender, add another 1/2 cup water.
Place the pita chips and bread crumbs in a food processor. Process until ground. Add the lentils and carrots and remaining ingredients (except the cooking spray!). Pulse on and off until the mixture comes together. If the mixture seems dry (as in crumbly), add 2 tablespoons water and pulse a few times to incorporate.
Shape the mixture into 6 patties, each about 1-inch thick. Refrigerate for 30 minutes.
Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high.
Add the burger to the hot pan and cook for 2 to 3 minutes per side, just until browned and heated through. Serve!
Makes 6 burgers
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