These burgers are easy to make and they taste great when served on a small bun or roll with tomatoes, lettuce, and melted American cheese. They also make a good main course for vegetarians, served with mashed potatoes and extra barbecue sauce.
Makes 5-6 small burgers.
- 1/2 c barbecue-flavored soya bits (TVP)
- 1 c boiling water
- 1 1/2 c cooked lentils, drained
- 1 c green onions, chopped
- 1/2 c all purpose flour
- 1/4 tsp salt
- 1/8 tsp black pepper
- 6 drops Liquid Smoke (optional)
- 1 Tbsp olive oil
- In a small saucepan over medium heat, mix the soya bits with boiling water. Bring back to a simmer, reduce heat to low, and simmer uncovered for about 15 minutes or until nearly all the liquid has been absorbed.
- Pour into a large bowl and mix in the lentils, green onions, flour, salt, pepper and Liquid Smoke. Blend well and form with hands into 5-6 small, thick burgers. Chill in the refrigerator 15 minutes or more before frying.
- In a large skillet over medium low, heat the oil and add the burgers. Fry 2 minutes with a loose lid on top. Turn and fry the other side another 2 minutes, again with the lid. Repeat another time on each side. Remove to serving plates and serve hot.