Veggie Burgers

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

When my husband is away, I'm guilty of indulging in "girl dinner" instead of making a complete and nutritious meal most nights. For those who don't know what girl dinner is, it's basically a snack board instead of a full meal, like a few pickles, a handful of chips, a string cheese and a glass of wine. Just a mishmash of randomness tossed onto a plate and considered dinner. I found myself suggesting mashed potatoes and garlic bread for supper earlier this week. Needless to say, my daughter was not impressed. We ended up sitting down and brainstorming several options for the week that wouldn't look like a picky toddler pieced together our meal plan. With our busy schedules, I've let Jason take over most of the cooking duties this past year, I've forgotten how much I enjoy making real meals for myself. Allison and I have been indulging in old favorites, like broccoli and cheddar soup, black bean taco bowls, and risotto, to new favorites, like these Veggie Burgers that I pulled from Golden Blossom Honey. 

 

Now veggie burgers are nothing new in the Mahoney house, but I usually make mine with black beans, so I was excited to try out a new way to make them with lentils. It did seem like these were a lot less messier to patty up over my old recipe and they cooked up exactly the same, without any crumbling or falling apart. However, I did increase the breadcrumbs to 1.5 cups because I've learned my lesson on veggie burger cooking over the years that most patties will fall apart unless you have a really hefty amount of the binding agent mixed in. What I liked best about this recipe is the mixture doesn't need cooked all at one time. I can scoop out what I need to make one patty for lunch or dinner, then leave the remaining in the refrigerator for up to a few days and use up the rest as needed. No excuses for picking at bits and pieces of what I find in the fridge or cabinets when I have the prep already done for nutritious eats. 

 

Ingredients

3/4 cup dry lentils

1 1/2 cups water

2 Tablespoons cider vinegar

2 Tablespoons olive oil

1 cup onion, minced

1 Tablespoon GOLDEN BLOSSOM HONEY

5 large garlic cloves, minced

10 large mushrooms, minced

1/2 cup walnut bits

1 teaspoon salt

1/2 cup bread crumbs

CLICK HERE FOR FULL RECIPE

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Are you guilty of girl dinner eating when you only have yourself to feed?