Red Lentil Burgers

Processing: pan-fry or oven-bake
Storage:
Refrigerator 2-3 days
Freezer 3 months
Serves: 6
          
Here is my favourite recipe using home canned red lentils.  They're very quick to prepare, I often combine them in the morning so we only have to cook them in the evening and serve with a nice salad and some homemade bread. They are delicious with a drizzle of barbeque sauce or mayonnaise and a great vegetarian meal. - the lentils create a rich flavour and is very filling. The burgers are suitable to freeze or store in the refrigerator for a few days after being cooked.
  
Ingredients:
1 x pint jar of red lentils cooked in chicken stock
1 x egg
1 cup dried breadcrumbs (or 1 1/2 cups fresh breadcrumbs)
1 cup grated cheese


 


Start with either dried or fresh breadcrumbs. If using fresh you may want to add half a cup more. Place all ingredients into a mixing bowl, mixing well to combine. Divide into 6 portions, shaping into patties. Refrigerate for at least 15 minutes to allow the breadcrumbs to bind the mix together (otherwise they will fall apart when frying). If freezing, freeze them in single layers with baking paper separating each layer. Fry in a pan with a little oil until golden (I also cooked some onion slices to go in the burgers), then finish  the patties in the oven (180 degrees celsius) for about 12 minutes or until cooked through. Drain on paper towel then serve on crusty bread rolls with some salad, sauce, onions, and any of your other favourite sandwich fillings :)