Lentil Burgers

Ingredients

• 300 gLentil
• 900 mlWater
• 15 gGarlic salt
• 15 gButter
• 15 mlOlive oil
• 1 pcsCarrot
• 1 pcsCelery
• 2 tbspOnion
• 4 tbspParsley
• 15 mlWorcestershire sauce
• 2 pcsEgg
• 60 gBreadcrumbs
• 1 tspPepper
• 10 mlOil

Instructions

1. 1

   Cook the lentils

   • Pick over and rinse the lentils under cold water.
   • Place lentils in a large saucepan and cover with water or vegetable stock so there is about 2.5 cm (approx. 900 ml total) above the lentils.
   • Add 1 tablespoon garlic salt (optional), bring to a boil, then simmer for 30–45 minutes until tender.
   • Drain the lentils in a fine sieve and let them cool slightly.
2. 2

   Sauté the vegetables

   • Heat butter and olive oil in a pan over medium heat.
   • Finely dice the carrot and celery and sauté 8–10 minutes until softened.
   • Add the minced onion and dried parsley near the end and cook briefly.
3. 3

   Make the mixture

   • Combine drained lentils and sautéed vegetables in a large bowl.
   • Mash with a potato masher, leaving some lentils whole for texture.
   • Add Worcestershire sauce, pepper and adjust salt to taste.
   • Stir in eggs and about 60 g breadcrumbs, adding more breadcrumbs if the mix is too wet until it holds together.
4. 4

   Shape and chill

   • Form patties and stack them with wax or parchment paper between layers.
   • Cover and refrigerate at least 1 hour to firm up.
5. 5

   Fry

   • Heat a large sauté pan or griddle over medium to medium‑high heat and add a little oil if needed.
   • Cook patties 3–7 minutes per side until heated through and a golden crust forms.
   • Drain briefly on paper towel and serve on buns or with sides.
6. 6

   Serving suggestion

   • Serve on burger buns with typical toppings (lettuce, tomato, onion, sauces) or without buns with grilled pineapple or barbecue sauce.
   • Store leftovers covered in the fridge for 2–3 days and reheat in a pan or oven.