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Brokecollegekids Burgers-with-which-to-Reckon

What you need: 

1 cup uncooked lentils (red)
1 cup dry textured soy protein
2 cup cooked chickpeas (ceci)
4 HEAPING tablespoon of whole wheat flour
1 medium onion, chopped
4 cloves of garlic, minced--more if you're dangerous
3/4 to 1 cup carrots, chopped in small pieces
3/4 to 1 cup peas (frozen work well)
3/4 to 1 cup corn (frozen, again, work well)
salt, pepper, basil, oregano, savory, garlic/onion powder

What you do: 

1. Cook lentils in 1 c. H20 (I think brown/green lentils need more water).
2. Cook textured soy protein in about 1.5-2 c. H2O.
3. Begin to sauté the onions and garlic in water or olive oil. When they begin to look a bit translucent/browned, respectively, throw in the carrots.
4. In the meantime, throw the lentils, textured soy protein, and beans in a large, unbreakable pot. Mash them up well.
5. Just as the vegetables are beginning to look done, throw in the corn and peas and cook just enough to heat them through. (note: the vegetables are better if they're a bit on the raw side. Vegetables are ALWAYS better a bit on the raw side!)
6. Add the vegetables to the pot along with your favorite seasonings and the flour. Mix well (gently!). The mixture should be moist, but hold together fairly well.
7. Take a large handful of the mix. Roll it into a ball in the palms of your hands. Flatten the ball on a dinner plate and smooth the edges so the patty looks pretty, like the store-bought veggie burgers.
8. Pan fry the patties over medium heat in a non-stick pan sprayed with that spray-no-fat oil stuff. Each side needs about 2-4 minutes. When they are nicely browned, they are done.
Serving suggestions: I like mine on toasted whole wheat vegan bread with lettuce and ketchup. My faithful sidekick, for whom these burgers are named (after the first enormous bite, he said, These are burgers with which to reckon!), goes all the way: toasted pita, lettuce, sprouts, tomato, horseradish, mustard. What lunacy.
These will rock after final exams when everyone is BBQing outside (make sure the grill is clean). Do them after finals (not before) because they take a while to make.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


These can be frozen no problem.  I've made them a couple times and found much better results by using black beans instead of chickpeas.  The chickpeas didn't mash very well and made the burgers really crumbly.  I also used one regular sized can each of corn and peas for the veggies and didn't bother to cook them.  Just drain them and dump them in! Like the previous reviewer, I found that a couple handfuls of dry oats made a nice addition. The best way to mix it all up is just to dive in with your hands and have at it.  I added a bunch of black pepper and Mrs. Dash, and just a pinch or two of salt.  Be sure to taste it as you go and add seasonings accordingly.  I formed the finished mixture into about 12-13 good sized burgers, wrapped them in plastic wrap and threw em in the freezer.  Then, whenever I wanted one I just pulled one out and heated over med-high heat on a stovetop.  Good stuff!!

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