Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups dried lentils , picked through
- 3–4 cups water or vegetable stock
- 1 tbsp garlic salt
- 1 tbsp butter
- 1 tsp olive oil
- 1 medium to large carrot , finely diced
- 1 stalk celery , finely diced
- 2 tbsp minced onion
- 4 tbsp dried parsley
- 1–2 tbsp Worcestershire sauce
- 2 whole eggs
- ¼–1 cup plain or Italian bread crumbs
- Salt to taste
- Pepper to taste
Directions
Place the lentils in a large saucepan , and add water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, as some may require soaking before cooking).
Cook for the approximate time as suggested by the lentil package (usually 30–45 minutes at a boil ).
Place the cooked lentils into a fine sieve and allow to drain and cool.
Sauté the carrot and celery in the butter and oil over medium heat until softened (about 10 minutes).
Just before the carrot and celery are done, add the dried onion and parsley.
Place the drained and cooled lentils in a large bowl, add the carrot mixture, and mash everything with a potato masher. Don't over-mash; it is fine to leave some of the lentils whole.
Taste and adjust seasoning if necessary.
Add the eggs and about ¼ cup bread crumbs, and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist but not wet mixture.
Form mixture into patties. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least 1 hour.
To cook, it is best to use either a large sauté pan or a griddle on the grill —these burgers don't do well on grill grates. Cook over medium to medium-high heat until warmed through and a nice crust has formed on the outside. Depending on the thickness of the burgers, this will take anywhere from 3–7 minutes per side.
To serve, you can place on a bun with the usual accoutrements or go crazy with whatever you think will go (garlic aioli, roasted peppers, etc). You could also serve without the bun with grilled pineapple , barbecue sauce, etc—the choices are endless.