Lentil Burgers

Instructions

Put the lentils in a large saucepan and pour in enough water or stock to cover them by at least 2 inches. Check the package first, because some types of lentil need soaking before they are cooked.

Boil the lentils for the time the package suggests, usually 30 to 45 minutes, until tender. Tip them into a fine sieve and leave them to drain and cool.

Sauté the carrot and celery in the butter and olive oil over medium heat for about 10 minutes, until soft. Stir in the minced onion and dried parsley just before the vegetables finish cooking.

Transfer the cooled lentils to a large bowl and add the vegetable mixture. Mash with a potato masher, stopping while some lentils are still whole, so the burgers keep some texture.

Taste the mixture and adjust the seasoning. Stir in the eggs and about ¼ cup of bread crumbs, then keep adding crumbs until the mixture is slightly moist but not wet.

Shape the mixture into patties and stack them on a plate with waxed paper between the layers. Cover and chill for at least 1 hour so they firm up.

Cook the patties in a large sauté pan or on a griddle set over a grill, since they fall apart on open grates. Use medium to medium-high heat and give each side 3 to 7 minutes, depending on thickness, until hot through with a good crust.

Serve on a bun with the usual toppings, or try garlic aioli or roasted peppers. They also work without a bun, with grilled pineapple or barbecue sauce.