The warm spices—doubly enforced by using whole spices as aromatics with the lentils, and then added again to the veggie burger mixture—beautifully complement the earthy lentils. It’s particularly good with Cucumber-Yogurt Sauce. Makes four 4-inch burgers
Armenian Lentil Burgers
- Cooking and Prep: 1 h 10 m
- Serves: 4
Cook the Lentils
Pick through the lentils and rinse thoroughly. Stud each onion quarter with a clove. In a medium saucepan, heat one teaspoon oil over medium heat. Add onion quarters, ginger, garlic, cinnamon stick, and bay leaf. Stir, then cover and cook for one minute, until fragrant.
Add lentils and two cups water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, until lentils are tender. Discard the aromatics and pour off any excess liquid.
Prepare the Burgers
Preheat oven to 375 degrees Fahrenheit.
Heat two tablespoons oil in a sauté pan over medium-low heat. Add onion, allspice, cinnamon, cloves, and cayenne. Cook, stirring frequently, until onion begins to caramelize, about 12 minutes. Reduce heat and add garlic and ginger. Cook until onion is fully cooked, about five minutes longer.
Set aside half a cup of lentils. In a food processor, combine remaining lentils, onion mixture, and eggs and pulse until thoroughly combined. Transfer to a mixing bowl. Add reserved lentils, bread crumbs, parsley, salt, and lemon juice. Taste and adjust seasoning. Shape mixture into four patties.
In an oven-safe skillet, heat remaining oil over medium-high heat. When hot, add patties and cook until browned on each side, six to 10 minutes total. Transfer pan to the oven and bake for 12 to 15 minutes, until burgers are firm.
Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC. Photography by Christina Heaston. Available wherever books are sold.