Lentil Burgers

Never again will I cook such a large amount of lentils for a meal for two. However, it has encouraged me to try some new things, and this one was pretty successful.

Cast of characters:
-1/2 cup lentils
-1 cup brown rice
-1/4 cup bread crumbs
-1/4 white onion
-1 egg
-A bit of cheese (I tried both cheddar and feta) - I used about 1/8 of a cup.
-spices (cayenne, seasoning salt, garlic, pepper, chili powder)
-Other veggies if you want: I added 1/4 cup of peas to some of them, and corn to others. 

Mix all the ingredients together in a food processor (or a stick blender, if you're lucky enough to own one of those) to your preferred texture.

Pan fry on medium, making sure the pan is hot before you start. I used a combination of olive oil and vegetable oil.  Use just olive oil spray if you are feeling healthy. Let them firm up for a couple of minutes before flipping. This part is the hardest for me. Patience is SUCH a strong suit of mine ;).

We served ours on Trader Joe's Ciabatta rolls, with lettuce and tomato. And some Lemonaise. Lemonaise will change your world, it's so good. Stalk your local food store for it.

I've tried these a variety of ways now, and here's what I think the keys to any home-made veggie burger are: an egg to help it hold together, spices, and a little bit of cheese (not much, a couple of tablespoons is fine). I tried it with no egg, and it tasted good but certainly not appetizing looking when it is a blob of lentils. Anyone made veggie burgers before? Any recommendations? Always love new ways to make delicious things!

Mr. C. approves. And if a toddler will eat it, it must be okay. He even asked me for more "hamburger". Winning!