Smokey Olive Lentil Burgers

Even when I was a big meat eater, I loved veggie burgers.  I'm not talking about the Impossible style meat analogs that are popular right now.  I'm talking about patties that highlight the unique flavors of vegetables and beans and whatnot.  In the winter, when I'm not using the grill, I love a warming, soft textured burger.  An olive lentil burger I saw on theppk.com inspired me to make this black lentil burger with some eggplant I smoked and froze last spring.  The flavor is incredible.

This recipe is WFPB.  If you use gluten free bread crumbs or oats it could be gluten free as well. Feel free to play with mushroom type and olive type as well.  I'd love to hear how any alterations turn out!  Happy cooking!

1 small onion, diced
1/2 lb mushrooms, sliced
1/2 lb smoked eggplant
4 cloves garlic Black pepper
1/2 tsp thyme
1/2 tsp marjoram
1/2 cup black olives
1 1/4 cup cooked black lentils
1 cup bread crumbs
2 tsp lemon juice
1/4 tsp liquid smoke if your eggplant isn't smoked
Salt to taste

Sautee veggies and seasoning
Mix remaining ingredients and form into 6 patties
Cook at 400° for 15 minutes one side and 10 minutes the other.
Can be frozen after cooked.


https://youtu.be/K_jY6waXB74

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