makes 6-8 burgers depending on the size
1 lb of steamed lentils, cooled and mashed with potato masher
1 tsp extra virgin olive oil
1/2 medium onion, minced
1 clove of garlic, minced
1 medium carrot, grated
1 small zucchini, grated and water squeezed out with paper towels
1/4 cup chopped spinach
1 tsp fresh basil, finely chopped
1 tsp worcestershire
1/2 tsp dry mustard
salt and cracked pepper to taste
1/3 cup smoked cheddar, grated
1/2-2/3 cup panko breadcrumbs
1 egg
Whole wheat buns and condiments of your choosing
Heat the oil in a small skillet. Saute the onion, garlic and carrot until soft. Set aside to cool. In a medium bowl, mix together the zucchini, spinach, basil, worcestershire, dry mustard, salt, pepper, cheese, panko and egg. Add in the lentils and carrot mixture. Mix well. Chill in the fridge for 30 minutes.
Shape into patties and fry on a lightly oiled, non stick griddle until crisp on each side.
Serve with your favorite toppings.
Note: These burgers wanted to fall apart a little. I had to make sure they were cooked enough on each side and I also had to adjust the breadcrumbs after I cooked the first few burgers.
