Recipe: The Most Amazing Lentil Burger Ever

The recipe is adapted from The New York Times Natural Foods Cookbook by Jean Hewitt (ca. 1971). It was the first mostly-vegetarian cookbook I ever bought, back in 1990 or so when I picked it up at a used bookstore in Ottawa. I've made these for over fifteen years and they're still my favourite homemade veggie burgers.

Lentil Burgers

2 cups cooked lentils
1 cup of whole grain bread crumbs (e.g. whole wheat, spelt, etc.)
1/2 cup wheat germ
1/2 tsp salt (I use a little less)
1/2 Tbs celery seed
1/2 tsp pepper
1-2 tsp garlic powder (or 1-2 cloves of garlic, minced)
1/2 a large onion, grated
whole wheat flour

Mix all the ingredients but the lentils and flour. Mash the lentils only a wee bit more than lightly and mix with other ingredients. Form palm sized patties, just under an inch thick. Dredge 'em through the flour and then fry on both sides in hot olive oil until they've browned.

Serving suggestion: Melt slices of vegan mozzarella on patties and serve with tomato slices. lettuce and onion sprouts in a whole grain bread sandwich. The recipe makes around 5-6 patties.