Lentil Burgers

INGREDIENTS (8-10 burgers)

1 can cooked  black lentils (400g approx.)

1 onion

3 garlic cloves 

1 cup bread crumbs

4 tbsp chickpea flour

3/4 cup soy milk

1 tbsp paprika

1 tbsp oregano

1 tsp ground cumin

1/2 tsp ground black pepper

1tsp salt

Olive oil + sunflower (or corn) oil (for frying)*

*Olive oil will provide good flavor and sunflower/corn oil will make them crispier on the outisde and prevent that they fall apart when frying.

PREPARATION

Put the lentils in a big and tall container.

Mash wish mixer on low speed, only about 4-5 "touches" to crush some of the lentils and leave others whole (you don't want a smooth paste).

Chop the onion very small and add to lentils. Grate the garlic and add.

Add the breadcrumbs, all spices and salt and stir well with a fork. It should have a crumbly texture and rather dry.

In a separate bowl, mix the chickpea flour and soy milk, beating until egg-like texture, maybe a little thicker. Add this mixture to the bowl of lentils and stir well. 

VARIATIONS: You can add to the dough 2 tbsp mustard sauce, different spices (sage, thyme), nuts (walnuts, pistachios, almonds, pine nuts, cashews), herbs (cilantro, basil, oregano)... Improvise!

The burgers should have a solid texture and be compact enough to mold them with your hands and keep the form of a burger. Make them thick, so they don't break when frying.

Place a skillet with about 5 tbsp mild olive oil and about 5 tbsp sunflower or corn oil, on medium heat. When the oil is hot, place the burgers and brown on both sides. 

Once browned on the outside, lower the heat and let it cook inside (it may take 8-10 minutes per side), over low heat, so you don't burn the outside.

Check that they are well done inside using a fork or toothpick and remove from heat. Place on paper towels to drain excess oil, if necessary.