Thursday, December 31, 2009


This burger is full of fiber, protein and iron, items not always found in such abundance in gluten-free vegetarian foods. Many of those benefits are due to lentils. Though not low in fat, the fat in this burger is not saturated. The secret to its amazing taste and texture is the rough pulsing of the lentils and nuts and the zing of the worcestershire/tamarind mix. They fry up crisp on the outside and juicy on the inside (no breading needed). The rich, tangy flavor is unforgettable! 

Makes 9 Burgers

2 1/4 cups cooked lentils

3/4 cup diced onion

1T minced garlic

2T olive oil

1/2 cup roughly chopped walnuts

3 oz fat free milk

1 egg

1/4 cup chopped cilantro

1T gluten free vegetarian Worcestershire sauce

1T tamarind paste

1 1/2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1/2 cup gluten free flour

2 oz canola oil for frying

Saute onions and garlic in 1T of the olive oil.

Process lentils and nuts until grainy (see below).

Mix eggs, milk, flavorings, olive oil, onion/garlic.
Slowly add flour, beating as you go.
Add lentil/nut mix and combine well.
Heat 1/2" canola oil in large pan on medium heat.
Use scant 1/3 cup of batter per burger.
Drain on paper towels or brown paper bags.

•Toast walnuts and cumin seeds.
•Lentils should be slightly undercooked.
•Suggested gluten free flours: Bob's All-Purpose, garfava, sorghum, or a mix of these.
•If batter is hard to handle, freeze for 15 minutes before forming burgers (or add a bit of flour).
•Turn burgers only when edges are dark brown.
•These freeze well. Microwave 90 seconds (no defrosting required).

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