makes about 16 burgers
6 oz. yellow split-peas (toor daal)
6 oz. brown lentils
½ small onion
3 garlic cloves
1 T. tandoori powder (I like Sun Brand. If you can't handle spicy, use less than 1 T.)
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
2 beaten eggs
1 cup bread crumbs
6 oz. brown lentils
½ small onion
3 garlic cloves
1 T. tandoori powder (I like Sun Brand. If you can't handle spicy, use less than 1 T.)
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
2 beaten eggs
1 cup bread crumbs
1. Prepare beans and lentils.
2. Allow beans and lentils to cool. Mash together.
3. Chop onion, garlic.
4. Mix all ingredients in large bowl.
5. Roll mixture into patties.
2. Allow beans and lentils to cool. Mash together.
3. Chop onion, garlic.
4. Mix all ingredients in large bowl.
5. Roll mixture into patties.
Cook on greased skillet 5–8 min at 320 degrees.
Save even more money by buying the split-peas and lentils in bulk. Make a huge batch in a mixing bowl. Press into patties, separate the patties with wax paper, and freeze 'em. Freezing is an especially good idea if you're like us and the nearest retailer of reasonably priced fake meat is in a distant land.
Put 'em on a bun or eat 'em cake-style. I like to add a little mango chutney or yogurt sauce.
Note: When flipping the patties, do so gently--they have a high moisture content and won't hold together as well as most burgers. And if you stack the patties when you freeze them, make sure you double layer the wax paper in between. I made the mistake of stacking them with only one sheet of wax paper between and squishing them a bit to fit in the container. Once they were frozen I ended up having to use a hammer and chisel to pry them apart.
Did you try making this? Will you? Let us know how they turn out. Or if you have an economical veggie burger recipe of your own, share it in a comment on the blog!
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From: http://www.bukisa.com/articles/181947_homemade-veggie-burgers-indian-style-yellow-split-pea-toor-daal-and-brown-lentil-burgers
