Lentil burger patties

Ingredients

• 1 can (540 mL) no-salt added brown lentils, drained and rinsed
• 2/3 cup (160 mL) dry unseasoned breadcrumbs
• 1/4 cup (60 mL) finely chopped onion
• 1/4 cup (60 mL) finely chopped celery
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2.5 mL) freshly ground black pepper
• 1/3 cup (80 mL) water
• 2 tsp (10 mL) Worcestershire sauce
• 1 tbsp (15 mL) canola oil
• 1/3 cup (80 mL) shredded Cheddar or Swiss Cheese

Instructions

1. In large bowl, mash lentils with potato masher. Stir in breadcrumbs, onion, celery, salt, pepper, water, Worcestershire sauce until blended.
2. Divide into 6 equal patties Each patty should be 3- inch (8 cm) and 1-inch (2.5 cm) thick.
3. Heat a large non-stick skillet over medium heat. Add oil; place 3 patties in pan and cook each side until golden brown approximately 4 to 5 minutes each side. Repeat until all 6 patties are cooked.
4. Top each patty with cheese. Enjoy as is or use as a vegetarian burger patty [Note: nutrition does not include burger toppings or bun]. 

Notes

Tips:

• Enjoy these lentil patties on their own with your meal or give them the traditional burger treatment. Don’t forget to aim for half your plate to be non-starchy vegetables.
• Cooked patties can be frozen in a sealed container or plastic wrap for up to 3 months. Thaw and reheat for dinner.

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, RobertRose Inc., 2011, http://www.robertrose.ca