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this was very tasty - i brushed the tops of the burgers with a bit of olive oil to give them a crunch. also added chili flakes and cumin. they have a falafel-ish taste - we ate them with a cucumber and beet salad and hommos and it made a light but filling summer dinner. i would definitely make these again. only one problem- they did not hold together will, they were very fragile. maybe an egg or egg replacement for vegans would help.
More flavor than any other veggie or bean burger that I've made. Really unique. I used fresh cooked lentils , added minced jalapeno to the onion while sauteing and left out the liquid smoke only because I didn't have any on hand. I'm surprise they held they're shape as well as they did without any egg as a binder. Low fat, decent protein, lots of flavor and easy to make. Thanks for sharing this tasty burger recipe.
OK, let me preface this by saying that I have a personal opinion that five stars is wayyyyyy overused, and it ought to be reserved for ONE item per category. This is a five star recipe. I only tweaked it as follows: chili-garlic olives, cumin instead of liquid smoke, and I added a little Better'n Eggs as a binder. They turned out delicious and I can't wait to serve these up for dinner later. This will be my 'meatloaf' and 'meatball' recipe from now on. BTW, PPk is really awesome, thanks for the reference.
So far, these are the best vegetarian burgers I have tried making to date. They were not difficult to prepare, had good consistency (which I have had problems with when making other homemade burgers), and had nice flavor. A little ketchup on top was preferable, in our opinion, to eating them plain. The burgers refrigerated well and held up the next day when we microwaved them for leftovers. I had a bit of difficulty finding canned lentils, but eventually found them at my local Busch's market. Thanks for posting. We are putting this in our keeper file.