Smoky Lentil Burgers

For years I was a card carrying 100% pescatarian. That means I didn't eat any chicken, turkey, beef, pork, or any animal meat except for seafood. But recently, I've shifted to eating a little of each when it's raised locally and sustainably. And you know what? That works for me right now! When the meat is well cared for, you can tell in the taste and eat without freaking out about some of the less than stelar conditions of traditionally raised meat. That being said, I flat out refuse to eat meat in a chain restaurant. 

In those years as a non-meat eater, the husband graciously complied with my preferences. Guys know, if they have a wife or girlfriend who is a vegetarian, sometimes it gets rough. What we've found is making the same umami and smoky flavors of meat happen in veggie dishes is the key to a happy home. So even though we both enjoyed the local bacon from the farmer's market this weekend for BLT's, we still use this technique for veggie dishes. 

I make a big batch of these all at once and then freeze individually on a baking sheet. Once each patty is frozen, I bag them and can pull them out whenever we want lentil burgers for dinner! 

Smoky Lentil Burgers

adapted from Martha Stewart Living

/// Ingredients ///

• 1/2 C + 2 T lentils
• sea salt
• 1/2 white onion, diced
• 2 eggs, beaten
• 1 C bread crumbs
• liquid smoke
• olive oil for pan
• to serve: bibb lettuce and pickled onions 

/// Directions ///  Bring lentils and 3 cups of water or chicken stock to a boil. Reduce to a simmer and cook for 20 minutes. Drain and mix in a large bowl with the salt, onion, eggs, bread crumbs, and liquid smoke. Take half of the lentil mix and puree. Mix back in. In a heated, seasoned cast iron skillet, cook each burger for four minutes each side.