Grilling season is upon us! For those who keep kosher, the easy solution is to go for the burger and skip the cheese, or whatever other dairy happens to be around. But what if you really want ice cream on a hot day, or you want cheese on your burger? The varieties of (and recipes for) veggie burgers are endless, but I figured I’d throw mine into the mix. Homemade is definitely better than the prepackaged kind. This one has a spicy-smoky barbeque flavor that will work well with a variety of toppings—including cheese!
Total time: 10 min., plus cooking time for the lentils and bulgur
Yield: 4-6 patties
© Courtney Weiner. All Rights Reserved.
- ¾ cup cooked red lentils
- ¾ cup cooked bulgur
- ¾ cup toasted chopped walnuts
- 3 garlic cloves, pressed
- 1 large egg
- ¾ tsp salt
- ½ tsp smoked paprika
- 1 tsp cumin
- ¼ tsp cayenne pepper, or to taste
Combine all ingredients in a food processor and pulse several times. Scrape the sides of the bowl with a rubber spatula and pulse a few more times until ingredients are combined. Shape the mixture into patties and cook in a pan coated with cooking spray over medium-high heat, about 2 minutes per side.