Do you have goat cheese and some lentils? Do you like getting your hands gooey? Then, this recipe is perfect for you.
I had some moong dal (yellow lentils) from the Indian store which cooked quickly and worked great for these burgers. I also found some great whole wheat “flat” buns that let the lentil burger be the focus of the meal rather than being hidden under a lot of bread.
I would not recommend putting these burgers on a grill as they are a bit gloopy and sticky. They’d probably fall right into the flame. On a griddle, they are perfect.
Lentil Goat Cheese Burgers
Inspired by: Cara’s Cravings
1 1/4 cups water
1/2 cup dried moong dal (or yellow lentils)
1 bay leaf
1 teaspoon olive oi
1/2 large red onion, finely chopped
2 ounces goat cheese (approx 4 tablespoons)
1/4 cup dry breadcrumbs
1 teaspoon dried thyme
1 Tablespoon fresh parsley
1 1/4 teaspoons salt
2 cloves garlic, minced
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg white, lightly beaten
Place lentils, water and bay leaf into a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15-20 minutes. Drain and discard bay leaf.
Put lentils in bowl and mash lightly with a fork.
In small saute pan, heat olive oil on medium-high heat. Add onions and garlic and cook until tender. Remove from heat and set-aside to cool. Add onion/garlic mixture to the lentils and the rest of the ingredients to lentils.
Stir to combine.
Cover and place in refrigerator for at least 45 minutes (so that the liquid can congeal a bit). Remove from refrigerator and divide mixture into four equal portions. Shape each into a 1/2 inch patty. Spray a griddle or grill an with cooking spray and place it over medium-high heat.
Cook the patties for 5 minutes on each side, being careful not to burn them, until heated through