I’ve tried many different veggie burger recipes over the years, and they never turn out well. I’ve had dry ones, crumbly ones, bland ones, and this was yet another attempt that ended up super gloopy… So instead of tweaking it more, I picked the lazy way, and decided to pour it in a pan and bake it and cut it in squares – imagine my surprise when it turned out super delicious! I suppose you could put a square in a bun and call it a burger if you wanted… it would be tasty… and is a good texture… or you could pan fry a square of leftovers and eat it as a burger… I’ll have to try that sometime!
Ingredients:
1.5 cup uncooked lentils
1 can chickpeas
0.25 cup pesto
0.5 cup flax meal
1 egg
1 T garlic, crushed
1 t red pepper flakes (optional)
salt & pepper to taste
0.5 large red onion, diced
1 cup grated medium cheddar cheese
Instructions:
- Cook the lentils. I put them in 3 cups water, brought it to a boil, cooked 20 minutes, then drained and set aside to cool a little.
- Preheat oven to 400 degrees Fahrenheit.
- In a food processor blend the lentils, chickpeas, pesto, flax meal, egg, garlic, salt & pepper, red pepper flakes till just slightly lumpy.
- Add onion, half the cheese, and stir with a spoon.
- Grease a 9×13 glass baking dish with coconut oil or baking spray. Pour mix into pan and spread evenly. Sprinkle remaining cheese on top. Bake for an hour, or until a knife inserted in centre comes out clean and top is golden brown.
- Serve with a side of green salad, basmati rice and top the square with a dollop of sour cream.
Plum Hill 