Digging through my fridge, I came across some bits and pieces of items that needed to be used up and decided it was time for some homemade veggie burgers! Since we had lentils a couple days before, it just made sense to use up the little bit that was left.
If you keep your refrigerator stocked and your pantry stocked with certain staples all the time, you can create something “new” for dinner! So, as you may already know, I don’t measure when I cook, so these measurements are approximates and you may need to adjust for your taste.
1/2 medium onion, finely chopped
1 medium carrot, sliced on the diagonal, julienned and chopped into small pieces
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
1/2 cup leftover lentil stoup (very thick soup)
3/4 of 1 package Town House crackers crumbled OR 2-3 slices whole wheat bread torn into fine pieces
1/2 cup finely grated cheddar cheese or whatever cheese you have
1/2 tsp. garlic powder or 2-cloves fresh garlic finely chopped
1/2 tsp. onion powder
large pinch parsley leaves, dried – if you have fresh, finely chop about 1/4 cup
(since the stoup and crackers are already seasoned, you won’t need to add any further salt)
2 farm fresh eggs
In a large bowl (see photo above) mix together all the ingredients until well blended.
Taking a quart size canning lid, spray with non-stick spray.
Spoon patty mixture into the canning lid. Press into the lid to shape the patty.
Turn into a heated cast iron past that has been lightly oiled with pure extra-virgin olive oil.
Cook on each side until lightly browned.
This recipe made me six patties that fit perfectly on a medium sized hamburger bun or as we did, eat it as your protein side-dish that can be served alongside a salad and dinner as pictured below. This dinner plate has garlic shells and corn paired with the lentil patty.