This is a recipe which Julia spotted and tried first. It has become a family favorite which we make much more often than any "real" hamburgers with meat. We usually serve these burgers with the same buns and condiments as we would beef. Extras reheat well, so I sometimes double the recipe.

Lentil Rice Burgers

1 cup dry lentils
1/2 cup rice (brown or white)
3 cups water
1 large egg
1 cup soft bread crumbs (about two slices, with crusts removed)
1/2 cup wheat germ
1 medium onion
1/2 teaspoon celery seed
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
dry bread crumbs
oil for frying

Wash lentils. If using brown rice wash & add to the lentils and water and cook about 45 minutes, until both rice and lentils are tender and water is absorbed. If using white rice, cook the lentils along for about 20 minutes then add the rice, return to a simmer and cook until both are tender and water is absorbed. Remove from heat and let stand, covered, about 10 minutes. Mash thoroughly with a potato masher.

While lentils and rice are cooking, peel a medium onion, cut into chunks and puree until smooth in the blender with the egg and seasonings. Combine the egg mixture with the soft bread crumbs and set aside to soak until the lentils and rice are cooked and mashed. Combine bread crumb mixture with lentil mixture and mix well.

Have ready a shallow dish full of dry bread crumbs. Make even balls of the lentil mixture with an ice cream scoop or tablespoon and drop into the crumbs. Coat evenly and pat out into uniform "burgers". Sauté until brown and crisp in hot oil, turning once. Serve hot with or without a bun (toasted English muffins are good), ketchup, mustard and pickle relish.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.