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Lentil-Potato Burgers

Servings: Makes 12

Servings: Makes 12
Ingredients
  • 1 cup dried lentils
  • 2 cups frozen chopped hash browns
  • ¼ cup chopped onion
  • ½ cup quick-cooking oats
  • 1/ teaspoon ground sage
  • ½ teaspoon ground thyme
  • ½ teaspoon ground marjoram
  • ¼ teaspoon poultry seasoning
  • Freshly ground black pepper to taste
  • Whole wheat buns and condiments for serving
Steps
  1. Put lentils in saucepan with 2 cups of water. cook over medium heat, covered, until the lentils are very soft and water has been absorbed, about 40 minutes. Remove from heat and set aside.
  2. While lentils cook, put the frozen hash browns into another saucepan with 2 cups of water. Cook over medium heat, uncovered until the potatoes are soft and all of the water had evaporated, about 20 minutes. Remove from heat and seat aside.
  3. Preheat the oven to 350 degrees F. Have ready non stick or parchment lined baking sheets.
  4. Water saute' onions about 5 minutes. Remove from heat.
  5. In a bowl stir together lentils, potatoes and onions until well mixed. Add the oats sage, thyme, marjoram, and poultry seasoning and pepper to taste. Mix well.
  6. Use moistened hands to shape mixture into 12 patties, arrange on baking sheets. Bake for 20 minutes flip and bake another 20 minutes.
  7. Remaining burgers can be frozen for up to 3 months.
Notes
  • Recipe from The Starch Solution
 

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