It’s funny when one recipe turns into another. This was supposed to be a red lentil patty that you form after you’ve cooked your ingredients and you eat it at room temperature or cold. I was forming the mixture into the first little football shaped ball of goodness when my son said they’d be better cooked in the oven so there was some crispy texture outside and I agreed so that’s how they became burgers.
Red Lentil and Bulgar Burgers
(makes 12 burgers)
1.5 c red lentils, rinsed
4.5 c water
1 c fine grain bulgar
2 tsp cumin
1/4 tsp cayenne pepper powder
2 Tbsp dried parsley
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
2-3 green onions, finely chopped
Cook the lentils in the water until soft then add the bulgar, cumin, dried parsley and cayenne. Keep cooking until the mixture thickens.
In a separate pan cook the onion until translucent and golden. Add the garlic and green onion and saute until the green onion is soft. Add this mixture to the lentil mixture and set aside until everything is cool enough to handle.
Once you’re ready preheat the oven to 375 degrees and start forming balls with the mixture then flatten into patties.
Bake for 20 minutes more or less and flip them over gently halfway through the cooking time.
Enjoy! One day I’ll delight you with proper pictures that are wonderfully set up rather than taking a few burgers back out of the storage container and snapping a quick shot of them on the lid. One day!