Red Lentil Burgers
The classic version of these meatless burgers comes from Turkey, where cooked lentils are combined with fine bulgur to make the "meat" for the patties. I tend to have rice on hand more often, so I use that instead. Lightly wet your hands before shaping the patties; the water helps prevent the mixture from sticking to your skin. Serve cooked burgers on leaf lettuce if you wish, sprinkled with fresh herbs, and put out lemon wedges, a bowl of chopped cucumber, and a chile sauce or a creamy yogurt-based sauce as accompaniments. Cooked patties freeze well; reheat in the oven at 350° for 10 minutes or until heated.
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