Red lentil feta burgers

By | November 1, 2012

Fact: I take great joy in making dinner out of nothing. You know those days when there’s really no food in the house, but you still manage to make something that counts as a real meal?

So I love it. Like, a lot.

These lentil feta burgers are in that category. If you came over today to peek in the fridge, you wouldn’t be too impressed.

We’ve got some rice and barley (I keep them in the fridge once they’re sorted), half a melon, a container of cottage cheese, and the sole remaining slice of pizza from yesterday’s recipe testing. The freezer has a batch of challah, some itty-bitty rye rolls, and about a month’s worth of soup for Friday nights. Not much more.

Except, of course, for the bits and pieces that make up this miraculous something-from-nothing recipe.

Red lentils fall apart when they’re cooked, which makes them an excellent candidate for thickening up soups or acting as the base of a burger. What they don’t have is a whole lot of natural flavor — but that’s where the sauteed onion and garlic, scallions, homemade ketchup, feta cheese, and spices come in.

And between all of that and a nice lil’ bun and whatever vegetables are lying around, well, you’ve got yourself one mean sandwich.

Hamburgers. Who needs them?

One year ago: Peanut noodle salad


3 Comments

Hindy on November 1, 2012 at 6:37 pm.

These look great! I love the addition of feta in this! Will have to try soon!

Reply

RD on January 15, 2014 at 10:02 pm.

My baby LOVED these! Made them without the “add ins”– feta, onions, etc and they were a hit!

Reply

Tali Simon on January 16, 2014 at 7:11 am.

Hey, good idea. I’m going to have to try these with mine too, now!

Reply

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