This taste of these was good, reminded me of falafel actually. I was expecting more texture though! Maybe next time I would cook my lentils to a "not quite done" phase rather then soft. I'll give them credit for staying together PRETTY WELL, they were a little on the delicate side, but they didn't crumble. I got 6 patties from this. Used a vegan egg sub (1 heaping tbsp chickpea flour 2 tbsp water) That was my only change though.
I loved the texture of these burgers (I used whole brown lentils after reading fluffernutter's review). However they were a bit too salty for me. I will definitely make them again but with half the salt.
I'm not rating this recipe as I have not tried this recipe. I found this recipe in Martha Stewart Everyday Food. I think this looks so good and I plan to try it soon. The copy of this recipe I have says to also serve this with Yogurt Cilantro Sauce - 3/4 c plain low fat yogurt, 2 tbl chopped fresh cilantro leaves, 1 tbl fresh lemon juice, coarse salt and freshly ground pepper. In a bowl, whisk together the yogurt, cilantro, and lemon juice; season with salt and pepper. Thanks for posting what looks like a yummy recipe! Christine (internetnut)
The taste of these is just great. Something about the proportions didn't work out, though, and we had more of a batter than a mixture that could be patted into burgers. We used red lentils, which cook to mush, and are thinking that might have been the issue. We cooked it like falafel -- by spooning the batter into hot oil -- and enjoyed it. Thanks for the recipe.
Delicious! Who needs meat? The only change I made was that I used curry instead of coriander. My husband and his friend enjoyed these as well (and they are avid meat-eaters).
This made a nice lunch. I halved the recipe and enjoyed the spicy flavors. I served the lentil burger with a mushroom sauce. Thanks Geema!