I had a pot of lentils and only a vague idea to use them to make soup. Then I took a look at the recipes here for patties and burgers and decided to have a go at it. Per usual, I had this and that on hand and out came this creation. It's GREAT with ketchup and is the closest I've come to having something vegetarian homemade that tasted like my Mom's meatloaf. It makes a fabulous burger too! Substitute curry powder or chili powder for the italian seasoning for a different taste or leave out the italian seasoning altogether for a really plain burger.
My Private Note
Units: US | Metric
- 3 cups lentils, cooked and drained
- 1/2 cup crumbled white bread
- 2 medium eggs
- 2 tablespoons miracle whip-type salad dressing
- 2 tablespoons dry cornbread mix
- 1 teaspoon minced garlic
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried Italian seasoning
- 4 drops liquid smoke
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup dry textured vegetable protein (optional)
- cajun seasoning
- vegetable oil (for frying)
- 1Mix ingredients together. The mixture will be slightly loose but should stick together in spoonfuls. If too wet, add a little more cornbread mix. If too dry, add a bit more egg or salad dressing.
- 2Heat a little oil in a skillet until a bit of lentil dropped in sizzles (medium-high heat).
- 3Drop large rounded tablespoonfuls of the mix into the oil and flatten them slightly with the spoon.
- 4Fry until the bottom is golden brown before flipping to brown the other side.
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Nutritional Facts for Kitchen Sink Lentil Burgers
Serving Size: 1 (98 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 158.8
- Calories from Fat 21
- Total Fat 2.4 g
- Saturated Fat 0.7 g
- Cholesterol 57.6 mg
- Sodium 146.5 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 8.0 g
- Sugars 2.8 g
- Protein 11.4 g
The following items or measurements are not included:
dried Italian seasoning