Barb's Veggie Burgers
Ready In: 1 hr 10 mins
Serves: 12
Yields: 12 patties
Ingredients
- 1 cup lentils, picked through and rinsed
- 1⁄4 cup pearl barley
- 3 tablespoons olive oil
- 1 medium red onion, chopped (You can also use yellow or white, but the red onion gives additional color.)
- 2 garlic cloves, minced
- 1 large carrot, grated
- 1 medium zucchini, grated, do not peel
- 1⁄4 cup quick oats, uncooked
- 1 cup Italian seasoned breadcrumbs (I made my own using Zaar Italian Breadcrumbs)
- 1⁄4 cup parmesan cheese
- salt and pepper
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon lemon juice
- 2 eggs
Directions
- Put the lentils and barley in a saucepan with cold water to cover by about 2 inches.
- Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 30 minutes.
- Drain, and pour into a bowl to cool.
- Meanwhile, saute onion, garlic, grated carrot, and grated zucchini in olive oil till tender, about 5 minutes.
- Cook quick oats according to package directions.
- Combine lentil-barley mixture, vegetables, cooked oatmeal, and remaining ingredients.
- Scoop using 1/2 cup measuring cup, and place on baking sheet. (I use the quick-release foil to line the baking sheets).
- Shape into patties. (The mixture will be mushy.).
- Bake at 350 degrees for 30 minutes.
- After the patties are baked, they can be frozen, fried like a regular hamburger, or baked to complete the cooking. (I have not tried to BBQ them, though.).
- Serve on buns with favorite toppings.
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