Simon's Really Good Veggie Burger

By ltruitt

We don't always get around to serving our "Meatless Monday" meal on Monday, but we do try to forgo meat as a family at least a couple of times per week. In search of a really good veggie burger packed with healthy things (not fake soy meat), we finally got around to trying this recipe from Simon at Morning Glory Farm. They are best served open-faced on good toasted bread with a little mustard - kids agree.

Makes 6 burgers

Ingredients

• 2-3 c. lentils, previously cooked in salted water
• 1/2 c. shredded carrots
• 1/2 c. minced leeks
• 2 Tbls. olive oil
• 1 c. finely shredded spinach, kale or chard (stems removed)
• 1 clove garlic, minced
• 1/2 c. shredded parmesan cheese
• 1/3 c. breadcrumbs
• 1 egg, beaten
• 1 tsp. cumin
• 2 Tbls. fresh parsley, finely chopped
• Salt and freshly ground black pepper

Preparation

Step 1

Heat olive oil until hot in a saute pan. Saute carrots and leeks for 5 minutes then add spinach and garlic. Cook for another 2-3 minutes until wilted. Pour off any excess liquid and place vegetables into a mixing bowl. Add cheese, breadcrumbs, egg, cumin and lentils and mash with a spoon, until a loose paste forms. Pat into patties and place on parchment paper.

Heat a bit more oil in a clean saute pan, fry until piping hot and brown on the outside. Serve on good toasted bread with mustard or with a side salad for a lighter meal.

Note: You can also try grilling or baking these burgers. They will keep in the refrigerator for a couple of days or freeze in an air-tight container for later.