- 1 1/4 cups water
- 1/2 cup dried lentils
- 1 bay leaf
- 1 teaspoon olive oi
- 1 small onion, finely chopped
- 2 ounces goat cheese
- 1/4 cup dry breadcrumbs
- 2 teaspoons chopped fresh thyme
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 1 large egg white, lightly beaten
- whole grain rolls
- lemon-shallot vinaigrette, or other sauce, and lettuce for serving
- Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaf. Place lentils in a large bowl; partially mash with a fork. Cool slightly.
- Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Cool slightly.
- Add onion mixture, cheese, and remaining ingredients to lentils; stir well to combine. Cover and chill 45 minutes.
- Divide mixture into 3-4 equal portions, shaping each into a 1/2-inch-thick patty.Heat a grill pan coated with cooking spray over medium-high heat. Cook patties 5 minutes on each side or until done.
Notes: I *loved* these! I loved the flavor combination--thanks, Cara. Tim is not a big fan of goat cheese, so I made this for myself while he was gone. I kept half of the onion-lentil mixture out when mixing in the egg, breadcrumbs, and cheese. He ate it later as a salad and enjoyed it.
One more note: I obviously used yellow lentils. Don't be alarmed if you use green lentils and your burgers look totally different.
Liz's Rating: 9.5/10
Tim's Rating: n/a