By Samantha Okumura
This is one of my go-to’s for a quick and filling veggie dinner! It’s super simple and you can spice up your burger as much as you like with all kinds of yummy toppings (I’ve included some of my favorites below). I usually double this recipe and use it as a meal prep for the week or freeze the extra patties for later.
This can easily be made vegan and gluten free by substituting the egg and using gluten free flour as the binding agent.
1 C cooked lentils (To cook: add 1 part dried lentils, 2 parts water, salt, garlic salt and one bay leaf to a pot- bring to a boil then simmer uncovered, stirring occasionally for 20-30 minutes until lentils are tender)
1 can Garbanzo beans (drained and rinsed)
1 small red onion (optional: save some thinly sliced pieces for toppings)
2 cloves of garlic
1 tsp Dried oregano
1 tsp Dried basil
1/2 tsp Paprika
1 egg (If you wanted to make this vegan you could use an egg substitute or vegan mayo for binding)
¼ Flour (any kind will work, you may need to add more if it seems too wet)
1 TB Olive Oil
Heat olive oil in a small pan on medium heat. Add chopped red onion and a pinch of salt. Saute onions until they become translucent then add minced garlic, dried oregano, dried basil and stir for 2-3 minutes on medium heat. Remove from heat.
In a large bowl, mash garbanzo beans (don’t overmash, you want a slightly chunky consistency). Add lentils, the onion and garlic mixture, egg, flour and *salt, pepper, oregano, paprika and basil to taste* and stir to combine. (You can modify the seasoning to your preference and style)
Form into balls and gently press down to form patties. Heat some olive or veggie oil in a large pan on medium heat. Cook the patty on each side for about 5 minutes or until it’s browned on both sides and cooked all the way thru.
Enjoy on a toasted bun, as a wrap or on a salad.
Tzatziki Sauce - my FAVORITE! You can find in most stores or make your own
Feta Cheese - cause cheese, duh.
Sliced Cucumber, Tomato, Lettuce, Red Onion